Gluten-free “Nutri-Grain” Bars
23

Since we eat with our eyes as much as we eat with our mouths & noses, I wasn’t gonna post a recipe for gluten-free Nutri-Grain-style bars until I nailed a … more »

Since we eat with our eyes as much as we eat with our mouths & noses, I wasn’t gonna post a recipe for gluten-free Nutri-Grain-style bars until I nailed a recipe that tasted good … and looked good.

[Ever seen some of the recipes out there for these types of bars on the Internets? do a google image search and you’ll understand]

So for some extra insurance in the looking-good department, I handed one to my little girl. ‘Cause she makes everything look good.

Now, I’m no healthy-living blogger (privately, my family’s diet is balanced; publicly, I don’t consider that my job), but these are for breakfast & that’s a big deal to me. “Ya gotta have a good breakfast.”

So there’s no refined sugar in these, and *gasp* not even any butter. The oat flour and rolled oats add much-needed morning protein, and help balance out the somewhat-starchy gluten-free pastry flour.

The dough holds together (if you have any trouble handling it, chill it at intervals as you’re working – it gets much easier) well enough to roll it out without much trouble.

And it manages to brown lightly, even without butter.

Oh, and since I know you’re going to ask, yes, you can substitute straight-up Better Batter or your favorite high-quality all-purpose gluten-free flour for the gluten-free pastry flour. The result will just be heavier. But not altogether unpleasant.

Gluten-free "Nutri-Grain" Bars
By: 
Recipe type: Breakfast bar
Prep time: 
Cook time: 
Total time: 
Serves: 24
 
Gluten-free whole grain "Nutri-Grain" bars
Ingredients
Instructions
  1. Preheat your oven to 350 degrees F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
  2. In a large bowl, place the pastry flour, oat flour, baking soda, baking powder and salt, and whisk to combine well. Add the oats and mix to combine.
  3. Add the mashed banana, honey, vanilla and egg, and mix to combine. The dough will come together, and should be thick. Divide the dough into two equal portions. Place the first portion between two sheets of unbleached parchment paper and roll into a rectangle about ¼ inch thick, and 12 inches long by 10 inches wide. With a pastry wheel or very sharp knife, cut the width of the rectangle into 3 equal pieces. Separate the 3 rectangles from one another, and set them aside.
  4. Repeat with the other half of the dough. Divide the preserves among the 6 pieces of dough (3 from each original rectangle), spreading it about ¾ inch wide down the center of the length of each piece, from one end to the other. Fold each side of the dough toward the center along the length to enclose the preserves, overlapping the dough slightly. Place the filled lengths of dough in the freezer, in batches if necessary, until firm (about 10 minutes).
  5. Remove the dough from the freezer and slice each length into 4 pieces each. Place the bars about 1 inch apart from one another on the prepared baking sheets. Place the baking sheets, 1 at a time, in the center of the preheated oven and bake until the tops are lightly golden brown (about 12 minutes), rotating once during baking.
  6. Remove from the oven and allow to cool on the baking sheet until firm, about 10 minutes. Serve at room temperature. Place any leftovers in an airtight, freezer-safe container and freeze until ready to use.

Love,
Me

P.S. Welcome back from the long holiday weekend here in the U.S. For more breakfast recipes, and plenty of bread recipes for all those summer holidays coming up, pick up a copy of My Cookbook. I appreciate your support, sincerely. It really helps support the free blog recipes.

  • Bethany

    Just made some peanut butter protein bars last night…should have waited for these! Thank you for using weights in your recipes…do you have an aprox. weight for an extra large egg? I get my eggs from my CSA and they are usually on the small side.

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Bethany,
      I’m jealous that you get eggs from your CSA! Extra-large eggs weigh about 65 grams out of the shell.
      xoxo Nicole

      • Bethany

        Awesome! And ya…I totally dig getting my eggs from a CSA. My chickens live in a school bus! http://www.grantfarms.com/

  • Janet

    Oooh I have been waiting for something like these. You have made GFBoy’s day! He loved to grab one of those other bars for breakfast on the “rushed” mornings (you know those he didn’t want to get out of bed days)

    • http://glutenfreeonashoestring.com/ Nicole

      I know those mornings, Janet! I know them well. But it’s usually because I haven’t gotten out of bed in time to make a proper breakfast. My kids are up and ready. ;)
      xoxo Nicole

      • Janet

        GFBoy wants a batch of chocolate peanut butter filling and one with apple cinnamon. I’ll update you when I try them out.

  • Casandera

    HI Nicole…

    Is there any way to sub out the oats/oat flour? My family can’t tolerate oats even GF oats but we love the idea of making these bars! Any suggestions?

    • http://glutenfreeonashoestring.com/ Nicole

      Hi, Casandera,
      I don’t have any, but check out the comments on my Facebook page. There are some suggestions from other readers about what they usually use in place of oats. Hopefully that will help.
      xoxo Nicole

    • Michelle O

      You may want to try quinoa flakes and quinoa flour. You could also sub the oat flour with brown rice flour. But note, anytime you alter a recipe the recipe can still turn out great but may have a different taste and texture than the original.

      • http://glutenfreeonashoestring.com/ Nicole

        Thanks for lending a hand, and for making that last point, Michelle!
        xoxo Nicole

  • Peggy

    I’m looking forward to making these with different fruit fillings…maybe even chocolate or a cream cheese filling! So many possibilities!!! Thanks, Nicole, for taking such good care of our GF baking needs & desires & showing us all the possibilities available!

    • http://glutenfreeonashoestring.com/ Nicole

      Oooh chocolate sounds like a great idea, Peggy. I’d go with a mix of chocolate and something else, though, or it will harden after they cool and you’ll need to eat them warm. Maybe make a ganache. Sign me up for that one!
      xoxo Nicole

  • Kara

    Hi!
    These look so great and I can’t wait to try them with some different fillings. Is there something in place of the banana that I can use? or is it OK to leave it out? I am allergic to banana.. :(

    Thanks!

    • http://glutenfreeonashoestring.com/ Nicole

      You definitely can’t just leave it out, Kara. You’ll have to experiment. Maybe try chunky applesauce, by weight.
      xoxo Nicole

  • Toni

    I’ve been looking for this exact recipe for nearly a year! I should have known it was in your head! Thanks for sharing : )

    • http://glutenfreeonashoestring.com/ Nicole

      You forgot to search my head, Toni! Don’t feel bad. I forget to do that sometimes, too. :)
      xoxo Nicole

  • Michelle O

    Have a told you lately that I love you! Well I do. A must make on my bucket list!

    • http://glutenfreeonashoestring.com/ Nicole

      You have, Michelle. But hearing it never gets old. Thank you! :)
      xoxo Nicole

  • Carol

    Thanks so much for this recipe – I was afraid I’d have to devise one myself! Having tried commercially-available gf cereal bars, I thought I’d never have good ones again, but these look great. I’ll have to go out and buy bananas, as I don’t have any, and maybe some jam, as it’s not something I have a lot of in my fridge. Or maybe I’ll just mix my favourite blackcurrant jam with fresh-made applesauce. In any case, I’m now looking forward to having a quick, eat-out-of-hand brekkie. Cheers!

    • http://glutenfreeonashoestring.com/ Nicole

      Jam and fresh applesauce sounds great, Carol. Just be sure to reduce the applesauce well so that it doesn’t have much of any liquid left, or it will leak. You want something thick that holds its shape for the filling. One way or another, sounds like you’ll make it work!
      xoxo Nicole

  • http://hanunyahssweetcreations.blogspot.com/ Hanunyah

    I did a google search like you said – the best looking one that came up was yours! You always make pretty food – well, at least what I see on the blog :).

    Thanks!

    Hanunyah

    • http://hanunyahssweetcreations.blogspot.com/ Hanunyah

      When my family moved from CA to OK a few years ago (we hadn’t gone gluten-free yet) for some reason all we bought for the trip were gluten-filled Nutri-Grain bars and canned ravioli. Yuck – those bars sure wore out fast, and cold ravioli . . . nobody likes. Blah. But, I’m sure these gluten-free ones would taste a lot better!

  • Michelle O

    So I went to go make these today and then I noticed that the pastry flour calls for dry milk. I try to be as dairy as possible (the little ones are). I have “Better than Milk” powdered soy….oops deathly allergic to that. Ok, almond flour has been a good dairy free alternative in small amounts, oops deathly allergic to that too! Darn, what can I use?? So I brainstorm and I come up with trying shredded coconut, finely processed in my vitamix. I have seen coconut milk powder and I have used coconut cream in your dairy free white chocolate recipe. We will see if it works. All the dry components are ready to go. I will let you know Nicole.

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/gluten-free-nutri-grain-bars/
Scroll to top of page