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.
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 a.m. 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 must be out the door by 8:00 a.m. Once they get downstairs, they are supposed to make their lunches and their breakfast.
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 healthy 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 oats as much as we do, check out all of my gluten free breakfast recipes.
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 when you need them.
Here are a few more delicious grab-and-go breakfast ideas:
- 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. If you love using gluten free oats, try this easy homemade Gluten Free Muesli recipe. Oats are very easily cross-contaminated with wheat so really make sure so you stay safe.
- Gluten free flour blend – Be 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 8×8 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.
You can also use any kind of nuts you like.
- 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 1/3 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 airtight container for 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
Gluten Free Oatmeal Breakfast Bars
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- 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
- Preheat the oven to 350º F.
- Spray coconut oil in a 8×8 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.
- 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 1/3 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.
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.
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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