Looking for a gluten free breakfast or snack that’s both delicious and convenient for those on-the-go mornings? Look no further! These gluten free breakfast bars are soft, moist, and perfect for a quick bite. Made with a combination of gluten free oats, garbanzo bean flour, and ground flax seeds, they have a nutty, whole grain flavor that’s simply irresistible. Below the recipe, I’ve share tips on how to adjust the sweetness and nuttiness to suit your taste. Paired with yogurt, these bars make a nutritious and satisfying breakfast. Let’s get started!
Ingredients:
- 2 cups quick oats (gluten free)
- 1/2 cup chickpea/garbanzo bean flour
- 1/4 tsp salt
- 1/2 cup chopped almonds
- 1/2 cup chopped dried apricot
- 1/4 cup pumpkin seeds
- 1/4 cup peanut butter
- 1 tsp pure vanilla extract
- 1/4 cup granulated sugar
- 1/4 cup pure maple syrup
- 3 TBSP ground flax mixed with 6 TBSP water
Directions:
- Preheat and Prepare: Preheat your oven to 325°F (163°C). Line a 9 x 9 square pan with foil or parchment paper, leaving some overhang for easy removal later.
- Combine Dry Ingredients: In a large mixing bowl, combine 2 cups of gluten free quick oats, 1/2 cup chickpea flour, 1/4 tsp salt, 1/2 cup chopped almonds, 1/2 cup chopped dried apricots, and 1/4 cup of pumpkin seeds. Mix these dry ingredients together until well combined.
- Prepare Wet Ingredients: In a separate bowl, mix 1/4 cup peanut butter, 1 tsp vanilla extract, 1/4 cup granulated sugar, 1/4 cup pure maple syrup, and the 3 TBSP of ground flax mixed with 6 TBSP of water. Stir until the wet ingredients are thoroughly blended.
- Combine Wet and Dry Mixtures: Gradually add the dry mixture to the wet mixture, stirring as you go. Continue until all the dry ingredients are fully incorporated into the wet mixture.
- Press into Pan: Transfer the combined mixture into your prepared square pan. Use a spatula or your hands to press the mixture evenly into the pan.
- Bake: Place the pan in the preheated oven and bake for 20 minutes, or until the bars turn a light golden brown.
- Cool: Allow the bars to cool in the pan for about 10 minutes before using the foil or parchment paper overhang to lift them out of the pan. Place them on a wire rack to cool completely.
- Slice and Store: Once cooled, cut the bars into 12 equal portions. Store them in an airtight container in the refrigerator until you’re ready to enjoy them.
Customization Tips:
- For sweeter bars, add an extra 1/2 cup of sugar to the wet mixture.
- To reduce the nuttiness, add more dried fruits and fewer nuts and seeds to your mixture.
- Need a chocolate fix? Add chocolate chips to your dry mixture before adding the wet mixture. Just be sure to check the ingredients on the bag to ensure the chocolate chips are gluten free.
These gluten free breakfast bars are a fantastic way to kickstart your day with a nutritious and delicious treat. Enjoy!