Gluten-Free Back to School Breakfast Bars
These gluten-free back to school breakfast bars are the perfect solution for hectic mornings, providing a delicious and wholesome start to the day. They are packed with hearty oats, natural maple syrup, and beneficial components like chia seeds, offering a boost of protein and fiber.
Ingredients
- 2 cups Gluten-Free Oat Flakes (rolled or quick oats)
- ½ cup Nut Butter (almond, peanut, or sunflower seed butter)
- ⅓ cup Liquid Sweetener (honey or agave nectar)
- 2 tablespoons Ground Flaxseed
- 1 tablespoon Chia Seeds (optional, for extra fiber)
- ½ cup Dried Fruit (chopped, e.g., cranberries, apricots)
- ¼ cup Nuts or Seeds (chopped almonds, pumpkin seeds, or sunflower seeds)
- ½ teaspoon Spice Blend (e.g., nutmeg or allspice)
Instructions
- 1. Prepare Your Pan: Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
- 2. Combine Wet Ingredients: In a large bowl, whisk together the chosen liquid sweetener and creamy spread until smooth.
- 3. Mix Dry Ingredients: Add the gluten-free oat flakes, ground flaxseed, dried additions, and chopped nuts or seeds to the wet mixture. Stir until everything is well combined, ensuring all dry ingredients are coated.
- 4. Press into Pan: Transfer the mixture to your prepared baking pan. Press it down firmly and evenly using a spatula or the back of a spoon. This creates a compact base for your bars.
- 5. Bake: Bake for 20-25 minutes. The edges should appear lightly golden brown.
- 6. Cool and Cut: Let the bars cool completely in the pan before lifting them out. This prevents crumbling. Once cooled, slice them into individual portions.
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