Do you need a quick grab-and-go breakfast some mornings? These gluten free breakfast bars make a delicious breakfast or even a snack! This healthy gluten free oatmeal bar recipe is also dairy-free and is perfect for those with food allergies.

A stack of three breakfast bars on the counter.

My gluten free breakfast bar recipe is a kid-friendly snack bar that is insanely good. I loaded these bars with protein and healthy ingredients…but don’t tell my kids! They would definitely not eat these breakfast bars if they knew!!

You will love that these breakfast bars are moist, delicious, and packed with delicious ingredients to keep you full! If you love easy breakfast recipe ideas as much as we do, check out all of my gluten free breakfast recipes.

You can even put these oatmeal bars into their lunchbox for a mid-day snack. I put raisins in them, but you can use any dried fruit. Make a double batch and freeze the extras. They defrost quickly when you need them.

Reader Rave

We just made a double batch of this wonderful, healthy treat! I am on an egg-free diet, so I used 1/3c applesauce for each egg, and all went well! The coconut, raisins, and walnuts (I just roughly chopped at this house!) all added to our enjoyment! Breakfasts always give me pause, wondering what quick and healthy could fill me up, and this is a delicious option.
We thank you, Sandi 🙂” Jackie., Blog comment

Allergen Information:

This recipe is gluten-free, dairy-free, and soy-free. You can make these bars nut-free by omitting the almond flour and adding 1/3 cup additional flour. Reader, Jackie uses applesauce to make this recipe egg-free. (See her comment above.)

A gluten free breakfast bar on a plate with a piece cut out with a fork.
Photos of the breakfast bars ingredients.

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 gluten free! Oats are easily cross-contaminated with wheat, so really make sure, so you stay safe.
  • Gluten Free Flour Blend – I tested this recipe with Bob’s Red Mill 1:1 blend, but other blends should also work. Make sure the blend you use contains xanthan gum. If it doesn’t, add 3/4 tsp of xanthan or guar gum.
  • Almond Flour – I love to add almond flour because it adds protein to these healthy breakfast bars. Anthony’s brand is great because they test their blend to ensure it is gluten free.
  • Shredded Coconut – Use unsweetened coconut.
  • Baking Powder – Use aluminum-free.
  • Flaxseed Meal – Flaxseeds add 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.
  • Coconut Oil – I used melted coconut oil, but any oil will work.
  • Maple Syrup – I use maple syrup as the sweetener to keep these bars low-glycemic. Be sure to use pure maple syrup. You can see which maple syrup brands are gluten free.

🔑 Sandi says: Note that every gluten-free flour blend has a different starch-to-grain ratio. This will affect the moisture level of the batter. If your batter is too dry, add more liquid. If the batter is too runny, add a little more flour.

Step-By-Step Directions:

A photo of the dry ingredients in a red bowl.

Step 1: Add all of your dry ingredients to a large mixing bowl. Add the mixins and whisk to mix all of these ingredients together.

Wet ingredients in a bowl with a whisk blending it.

Step 2: Add your wet ingredients into a smaller bowl and whisk. I whisk everything except the melted coconut oil, then temper the oil by adding a little warm coconut oil at a time. This will prevent the oil from cooking the eggs.

Wet ingredients poured over the dry ingredients, ready to mix.

Step 3: Combine the wet ingredients into the dry ingredients and mix well.

Step 4: Spray an 8×8 baking pan with gluten-free baking spray. You can also use a spray oil or line the pan with parchment paper. Pour the breakfast bar batter into the baking dish. The batter is a bit thick due to the oats, so you will need to use a spoon to spread the mixture around. If your batter is too thick, you can add a little more liquid.

Step 5: Bake at 350º F for 25-30 minutes until done. 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 crumbs or batter are on the toothpick, they need to bake a little longer.

Step 6: Move the baked bars to a cooling rack to cool. Allow the bars to fully cooled before slicing.

An 8x8 pan of baked oatmeal breakfast bars.

Try These Mix-Ins:

You can also use any kind of nuts you like.

  • Pecans
  • Walnuts
  • Almonds
  • Dried fruit
  • Chocolate chips

Recipe FAQ:

Can you make these breakfast bars with just gluten free flour blend?

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. You may also enjoy using my Gluten Free Whole Grain Flour Blend.

How long will these oatmeal bars keep fresh?

These oatmeal bars will keep fresh for up to 4 days in an airtight container for up to 4 months in the freezer. Freeze these gluten free breakfast bars in a freezer-safe zipper bag.

More Gluten Free Recipes with Oats:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This helps others know this recipe is delicious. Thank you!

A gluten free breakfast bar on a plate with a piece cut out with a fork.

Easy Gluten Free Breakfast Bars

Sandi Gaertner
These gluten free breakfast bars make a great grab and go breakfast! They are easy to make and are perfect those those busy mornings.
4.80 from 10 votes
dairy free allergen icon
gluten free allergy icon
soy free allergy icon
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Gluten Free Breakfast Recipes
Cuisine American
Servings 9 bars
Calories 350 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 350º F.
  • Spray coconut oil or line an 8×8 baking dish with parchment paper.
  • In a large mixing bowl, add all of the dry ingredients. Mix well.
  • In a medium bowl, add the wet ingredients. Whisk to blend. Do not make the coconut oil too hot when melting it. You don't want it to cook your eggs. Melt it for just 20-25 seconds so it is liquid enough to mix into the wet ingredients without clumps.
  • Pour the wet ingredients into the dry ingredients and mix well into a thick batter.
  • Scoop the breakfast bar batter into the prepared pan and press down lightly with the back of a wooden spoon to pack it down.
  • Bake 25-30 minutes or until done. Remove to a cooling rack. Cut when the breakfast bars are fully cooled.

Notes

  1. It is critical to use gluten free oats if you are Celiac. Cross-contamination runs high in regular oats.
  2. If you can’t find tigernut flour, you can use any gluten free flour blend in the same amount.
  3. If your gluten free flour blend doesn’t contain xanthan gum or guar gum, please add 3/4 teaspoon.
  4. To make this recipe nut-free, omit the almond flour and substitute an additional 1/3 cup gluten free flour blend.
  5. 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.
  6. These breakfast bars will keep up to 4 days in an airtight container, or up to 4 months in the freezer.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1barCalories: 350kcalCarbohydrates: 30gProtein: 6gFat: 25gSaturated Fat: 13gTrans Fat: 1gCholesterol: 36mgSodium: 30mgPotassium: 267mgFiber: 5gSugar: 8gVitamin A: 56IUVitamin C: 1mgCalcium: 94mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

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.Save

4.80 from 10 votes (7 ratings without comment)

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45 Comments

  1. 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.

    1. 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.

  2. I don’t have the xanthan gum or coconut flour, could i use more almond flour opposed to the coconut flour. What’s the xanthan gum do? Any substitutions?

    Thanks
    Melanie

    1. Hi Melanie, almond flour and coconut flour behave very differently. Coconut flour needs a ton of moisture where almond flour doesn’t absorb much moisture. I haven’t tested what you ask about…I would say to try using just gluten free flour blend.

    2. 4 stars
      I recommend these with 1 tsp cinnamon and 1 tsp vanilla! They are perfect bars to satisfy my sweet tooth while not being tempting enough to eat the whole pan! Thanks for the recipe!

  3. Wow, I have been scouring the internet for a recipe just like this! Thank you for sharing, can’t wait to make!

  4. 5 stars
    We just made a double batch of this wonderful healthy treat! I am on an egg free diet, so used 1/3c applesauce for each egg and all went well! The coconut, raisins and walnuts (just roughly chopped at this house!) all added to our enjoyment! Breakfasts always give me pause wondering what quick and healthy could fill me up and this is a delicious option.
    We thank you, Sandi 🙂

    1. Wow, I love your idea to make this egg free too. Thank you so much for taking the time to come back and let me know you liked this recipe :-).

  5. We save a ton of time in the morning by packing lunches the night before. Usually right after dinner we get it done (makes it that much easier to take any leftovers!), then we’re not stressed about it in the morning!
    These bars look great! My kids are allowed to take nuts to school, so I think I’ll make them as a snack to pack up to take to school!