Gluten Free and Vegan Breakfast Bars
Start your day with these wholesome and delicious Gluten-Free and Vegan Breakfast Bars, a perfect make-ahead option for busy mornings or a healthy on-the-go snack. Packed with nutrient-dense ingredients like gluten-free rolled oats, almond flour, chia seeds, ground flaxseed, and a mix of chopped nuts and seeds, these bars deliver a satisfying crunch while offering heart-healthy omega-3s and plant-based protein. Naturally sweetened with maple syrup and enhanced by the creamy richness of almond butter and coconut oil, these breakfast bars are free from refined sugars and dairy. A hint of cinnamon and vanilla adds a cozy, comforting flavor, while dried cranberries bring a pop of natural sweetness. With just 15 minutes of prep time and a short bake, these easy vegan breakfast bars are a must-have for a gluten-free lifestyle. Store them for up to two weeks to enjoy a healthy, portable treat all week long! Perfect for meal prep, they’re sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups Gluten-free rolled oats
- 1 cup Almond flour
- 2 tablespoons Chia seeds
- 2 tablespoons Ground flaxseed
- 0.5 cup Mixed nuts (chopped, such as almonds and walnuts)
- 0.25 cup Pumpkin seeds
- 0.5 cup Dried cranberries (or other dried fruit, unsweetened)
- 0.5 cup Maple syrup
- 0.5 cup Natural almond butter (or other nut/seed butter)
- 3 tablespoons Coconut oil (melted)
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon powder
- 0.25 teaspoon Salt
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a large mixing bowl, combine the gluten-free rolled oats, almond flour, chia seeds, ground flaxseed, chopped mixed nuts, pumpkin seeds, dried cranberries, cinnamon powder, and salt. Mix well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the maple syrup, almond butter, melted coconut oil, and vanilla extract until smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until everything is evenly coated and holds together when pressed.
Transfer the mixture into the prepared baking pan and spread it out evenly. Use the back of a spoon or spatula to firmly press the mixture down into the pan, ensuring it’s packed tightly to help the bars hold their shape after baking.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown. Remove from the oven and allow the pan to cool completely on a wire rack.
Once cooled, use the parchment paper overhang to lift the bars out of the pan. Place on a cutting board and slice into 12 evenly-sized bars.
Store the breakfast bars in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks.
Nutrition Facts
Calories |
3195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 221.4 g | 284% | |
| Saturated Fat | 53.3 g | 266% | |
| Polyunsaturated Fat | 12.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 610 mg | 26% | |
| Total Carbohydrate | 249.5 g | 91% | |
| Dietary Fiber | 62.2 g | 222% | |
| Total Sugars | 72.9 g | ||
| Protein | 93.5 g | 187% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 882 mg | 68% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 2340 mg | 50% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
