Why You’ll Love This Gluten Free Breakfast Bars Recipe
If you’re looking for a tasty and nutritious way to kickstart your day, you’ll love this gluten-free breakfast bars recipe.
These bars are perfect for busy mornings when you need something quick yet satisfying. I appreciate how easy they’re to make, with wholesome ingredients that fuel my body.
They’re packed with seeds and coconut, giving me a delightful crunch while keeping me full. Plus, they’re naturally sweetened with agave nectar, so I don’t have to worry about added sugars.
Whether I enjoy them at home or grab one on the go, they always hit the spot!
Ingredients of Gluten Free Breakfast Bars
When it comes to whipping up a delicious breakfast that’s both satisfying and gluten-free, these breakfast bars are the way to go. They’re made from a handful of wholesome ingredients that not only taste great but also provide the energy boost you need to tackle your day.
I mean, who doesn’t want a breakfast that feels like a treat but is actually good for you? With a mix of seeds, coconut, and a touch of sweetness from agave nectar, these bars are like a hug in snack form.
Let’s explore what you’ll need to make these delightful goodies.
Ingredients for Gluten Free Breakfast Bars:
- 1 1/4 cups blanched almond flour
- 1/4 teaspoon Celtic sea salt
- 1/4 teaspoon baking soda
- 1/4 cup grapeseed oil
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup slivered almonds
- 1/4 cup raisins
Now, while these ingredients come together beautifully, it’s worth noting a couple of things. If you’re not a fan of raisins (no judgment here; they can be a bit divisive), feel free to swap them out for some dried cranberries or even chocolate chips if you’re feeling a bit indulgent.
And if you’re looking for an extra protein boost, tossing in some chia seeds or flaxseeds is a great option too. Just imagine – breakfast bars that not only taste good but also have a little extra oomph!
How to Make Gluten Free Breakfast Bars
Alright, folks, let’s plunge into the delightful world of making these Gluten Free Breakfast Bars! Trust me, once you get the hang of it, you’ll be whipping these up in no time.
First things first, grab your 1 1/4 cups of blanched almond flour, and in a small bowl, combine it with 1/4 teaspoon of Celtic sea salt and 1/4 teaspoon of baking soda. Give it a good stir, and set it aside for now. This part is pretty straightforward, but hey, we all need a little time to shine, right?
Next up, in a larger bowl, you’ll want to mix together 1/4 cup of grapeseed oil, 1/4 cup of agave nectar, and 1 teaspoon of vanilla extract. Stir that together until it’s nice and smooth—think creamy and inviting, like a warm hug on a cold morning.
Once you’ve got that velvety mixture ready, it’s time to introduce your dry ingredients from the first bowl. Stir them in gently until everything is well combined.
Then, here comes the fun part: toss in 1/2 cup of shredded coconut, 1/2 cup of pumpkin seeds, 1/2 cup of sunflower seeds, 1/4 cup of slivered almonds, and 1/4 cup of raisins. That’s right; it’s like a party in your bowl, and everyone is invited. Mix it all together until it looks like a deliciously chunky dough.
Now, let’s talk about the baking. Preheat your oven to 350°F because we want those bars to bake up perfectly. Grease an 8×8 baking dish with a little more grapeseed oil—don’t skip this step, or you might end up with a sticky situation.
Once greased, press the dough firmly into the dish. If you wet your hands with a bit of water, it’ll help the dough not stick to your fingers, which is a lifesaver. Seriously, no one wants doughy fingers at this point.
Bake for about 20 minutes, and while that’s happening, take a moment to enjoy the sweet aroma wafting through your kitchen. You’re basically a culinary wizard at this point.
When the time is up, let them cool before slicing into bars, which is probably the most challenging part—waiting. But trust me, they’re worth it. Enjoy your creation!
Gluten Free Breakfast Bars Substitutions & Variations
Exploring substitutions and variations for your gluten-free breakfast bars can make the recipe even more exciting and tailored to your tastes.
For a nut-free option, try using oat flour instead of almond flour. You can swap agave nectar for honey or maple syrup for a different sweetness.
Feel free to change up the mix-ins—dried cranberries or chopped dates work great! If you want a chocolate twist, add cocoa nibs or dark chocolate chips.
I’ve even experimented with adding spices like cinnamon or nutmeg for extra flavor. The possibilities are endless, so don’t hesitate to get creative!
Additional Tips & Notes
Although you might think making gluten-free breakfast bars is straightforward, a few tips can enhance the process and final product.
First, don’t skip greasing the baking dish; it guarantees easy removal. I find it helpful to let the bars cool completely before cutting them to avoid crumbling.
If you want a chewier texture, add more agave or a touch of honey. Experimenting with different seeds and dried fruits can personalize the flavor.
Finally, store your bars in an airtight container; they’ll stay fresh longer. These little tweaks can make your breakfast bars even more delicious and enjoyable!