Do you need a quick grab and go breakfast some mornings? These gluten free breakfast bars make a delicious breakfast or even snack! This healthy gluten free oatmeal bars recipe is also dairy-free and is perfect for those with food allergies.
You will love that these breakfast bars are moist, delicious, and packed full of nutrition to keep you full! If you love oats as much as we do, check out all of my gluten free breakfast recipes.
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Our school mornings are crazy busy!! It sounds funny to say that since school has only just begun. I go into each child's room at 7:00 am and open their blinds, letting the sun hit their sleepy faces."
If I am lucky, after much prodding, our kids emerge by 7:30 somewhat dressed. Sometimes I don't see them until 7:45 and they have to be out the door by 8:00 am. Once they get downstairs they are supposed to make their lunches and their breakfast.
My gluten free breakfast bar recipe is a nutritious snack bar that is insanely good. I loaded these bars up with protein and healthy ingredients...but don't tell my kids! They would definitely not eat these healthy breakfast bars if they knew!!
Why you need to try this recipe:
These grab and go oatmeal breakfast bars are perfect for busy mornings like these so my kids can grab a nutritious bar on their way out the door. These bars have enough protein to keep them full until snack time.
You can even put these oatmeal bars into their lunchbox for a healthy mid-day snack. I put raisins in these oatmeal bars, but you can use any dried fruit. Make a double batch and freeze the extras. They defrost quickly for when you need them.
The reality is, with less than 30 minutes to get ready, it is hard for the kids to have a nutritious breakfast. Here are a few more delicious grab and go breakfast ideas:
Ingredient notes:
- Gluten free rolled oats - IMPORTANT note about oats...if you are gluten free it is critical to make sure the oats you use are certified gluten free. Oats are very easily cross-contaminated with wheat so really make sure so you stay safe.
- Gluten free flour blend - You can use any, just make sure the blend you use contains Xanthan Gum.
- Almond flour - Add some great protein to these healthy breakfast bars.
- Flaxseed meal - This adds omegas and healthy fats.
- Chia seeds - These little seeds add more protein and help hold these bars together.
- Tigernut flour - If you can't find this flour, you can use an additional amount of gluten free flour blend as listed in the recipe.
Recipe step by step directions:
Step 1: Add all of your dry ingredients to a bowl. Use a whisk to mix these ingredients together.
Step 2: Add your wet ingredients into a bowl and whisk. I whisk everything except the melted coconut oil, then temper by adding a little warm coconut oil at a time. This will prevent the oil from cooking the eggs.
Step 3: Pour the wet ingredients into the dry ingredients and mix well. Pour the mixed batter into a greased 8x8 baking dish. The batter is a bit thick so you will need to use a spoon to spread the mixture around.
Step 4: Bake at 350º F for 20 minutes until done. Allow the bars to fully cool before slicing.
Fun mix-ins:
You can also use any kind of nuts you like.
- Pecans
- walnuts
- almonds
- dried fruit
- chocolate chips
- chia seeds
Expert Tips and Recipe FAQ:
You can make these oatmeal breakfast bars nut-free if you omit the almond flour and add ⅓ cup additional tigernut flour.
I used some fancy higher protein flours with the oats in this recipe. You can easily substitute them for an equal amount of your favorite gluten free flour blend.
The best way to know if something is done baking is to do the toothpick test. Insert a toothpick into the middle of the bars. If the toothpick comes back clean, the bars are done baking. If there are crumbs or batter on the toothpick, they need to bake a little longer.
These oatmeal bars will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
More Gluten Free Recipes with Oats:
- Gluten Free Oatmeal Chocolate Chip Cookies
- Gluten Free Oatmeal Muffins
- Giant Skillet Gluten Free Oatmeal Cookie
Recipe
Gluten Free Oatmeal Breakfast Bars
Ingredients
- 1 ¼ cup gluten free rolled oats * see note
- ¼ cup tigernut flour * see note
- 3 tablespoons flaxseed meal
- ½ cup almond flour * see note
- 1 teaspoon xanthan gum
- 1 teaspoon baking powder
- ½ cup coconut oil
- ⅓ cup maple syrup If you like it sweeter, add 1 tablespoon more.
- 2 large eggs
- ½ cup raisins
- ½ cup chopped walnuts
- 2 tablespoons chia seeds
- ¼ cup unsweetened shredded coconut
Instructions
- Preheat the oven to 350º F.
- Spray coconut oil in a 8x8 baking dish.
- In a large bowl, add all dry ingredients. Mix well.
- In a medium bowl, add the wet ingredients. Whisk to blend
- Pour the wet ingredients into the dry ingredients and mix well.
- Scoop the breakfast bars batter into the pan and press down lightly to pack it down.
- Bake 20 minutes or until done.
Notes
- It is critical to use certified gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
- If you can't find tigernut flour, you can use any gluten free flour blend in the same amount.
- If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 1 teaspoon.
- To make this recipe nut-free, omit the almond flour and substitute an additional ⅓ cup gluten free flour blend.
- To test for doneness, insert a toothpick into the center of the oatmeal bars. If the toothpick comes out clean, it is done baking. If you see batter or crumbs, the bars need to bake longer.
- These breakfast bars will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
(*This post was updated from an older post from 2/2015.)
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April
I was planning on making these but I see several references to GF flour blend but then it’s not listed in the ingredients. Is it only used for people not wanting to use almond and tigernut flours or should it be used in addition to those flours? Thanks for clarifying.
Sandi Gaertner
Hi April, In the notes in the recipe card, I said if you can't find Tigernut flour to use a regular gluten free flour blend. You would use the same amount at 1/4 cup. I hope this helps.