Gluten Free Breakfast Bars Recipe
These gluten free breakfast bars taste like brown sugar cinnamon oatmeal, with a soft, chewy texture that holds together without crumbling, even on the go!
Servings: 9 bars
Ingredients
For the bars
- 2 cups (280 g) all purpose gluten free flour blend (See Recipe Notes)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 cup (120 g) gluten free oat flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¾ cup (75 g) gluten free old-fashioned rolled oats
- ¾ cup (164 g) packed light brown sugar
- 2 (100 g out of shell) eggs at room temperature, beaten
- 6 tablespoons (84 g) virgin coconut oil melted and cooled
- 2 teaspoons pure vanilla extract
- Lukewarm water as needed
For the optional glaze
- 1 cup (115 g) confectioners’ sugar
- ⅛ teaspoon kosher salt
- 1 tablespoon milk (any kind) plus more as necessary, at room temperature
- 1 tablespoon (14 g) unsalted butter at room temperature
- ½ teaspoon pure vanilla extract
Instructions
- Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
Make the bars
- In a large bowl, place the flour, oat flour, baking soda, baking powder, salt and cinnamon, and whisk to combine well.
- Add the rolled oats and brown sugar, and mix to combine, working out any lumps in the brown sugar.
- Create a well in the center of the dry ingredients, and add the beaten eggs, coconut oil and vanilla. Mix until combined, kneading with your hands as necessary to bring the dough together. It will be very thick.
- If the dough has any patches that seem very dry, sprinkle them lightly with only as much lukewarm water as necessary to bring the dough together.
- Transfer the dough to a sheet of unbleached parchment paper and press and pat into a square about 1 inch thick.
- Use a rolling pin to roll out the dough until it is about 8 inches square, and about 3/4-inch thick.
- Sharpen the edges of the square of dough with the sides of your hands and/or a bench scraper.
- Using a bench scraper or a large knife, slice the dough into 9 equal squares.
- Place the squares about 1 inch apart on the prepared baking sheet.
- Place the pan in the center of the preheated oven and bake until the bars are mostly firm to the touch and just beginning to brown on top, 12 to 14 minutes.
- Remove from the oven and allow to cool completely on the pan.
Make the (optional) glaze
- In a medium-size bowl, place the confectioners’ sugar and salt, and whisk to combine well.
- Add 1 tablespoon of the milk, butter and the vanilla, and mix until a thick, smooth paste forms.
- If it’s too thick to pipe, add more milk by the half-teaspoonful until you reach the proper consistency.
- Once the squares have cooled completely, pipe a zigzag pattern of glaze on top of each.
- Allow to set at room temperature.
Video
Notes
Gluten free flour notes
This recipe works best with Better Batter’s original all purpose blend, Nicole’s Best multipurpose with 1 teaspoon xanthan gum. It should also work with Bob’s Red Mill 1-to-1 gluten free baking flour if you add 1/4 teaspoon more xanthan gum, since that blend has some, but not enough, binder.
To make your own high-quality gluten free flour blend, check out my mock all purpose gluten free flour blends.
Nutritional information excludes the glaze.
Nutrition
Serving: 1bar | Calories: 369kcal | Carbohydrates: 71g | Protein: 5g | Fat: 13g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 40mg | Sodium: 265mg | Potassium: 118mg | Fiber: 3g | Sugar: 18g | Vitamin A: 95IU | Vitamin C: 0.01mg | Calcium: 50mg | Iron: 1mg
