Oatmeal Breakfast Bars
Make these satisfying oatmeal breakfast bars ahead, and you'll be able to go all morning long with this on the go, naturally gluten free breakfast.
Yield: 9 bars
Ingredients
For the bars
- 2 cups (280 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)
- 1 teaspoon xanthan gum (omit if your blend already contains it)
- 1 ⅛ cups (135 g) oat flour certified gf if necessary
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- ¾ cup (75 g) old-fashioned rolled oats certified gf if necessary
- ¾ cup (164 g) packed light brown sugar
- 2 (100 g (weighed out of shell)) eggs at room temperature, beaten
- 6 tablespoons (84 g) virgin coconut oil melted and cooled
- 2 teaspoons pure vanilla extract
- 1 tablespoon milk plus more as necessary, at room temperature
For the optional glaze
- 1 cup (115 g) confectioners’ sugar
- ⅛ teaspoon kosher salt
- 1 tablespoon milk 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 a separate small bowl, beat the eggs, coconut oil (or butter) and vanilla until well-combined.
- Create a well in the center of the dry ingredients, and add the wet ingredients.
- Add 1 tablespoon of milk, and mix until the dough comes together. It will be very thick.
- Add more milk by the teaspoonful until the dough comes together completely, with no dry patches.
- Transfer the dough to a sheet of unbleached parchment paper and press and pat into a square about 1 inch thick.
- Place a second sheet of parchment paper on top, and roll out until it is about 8 inches square, and about 3/4-inch thick.
- Square the edges with your hands and/or a bench scraper.
- Using a bench scraper or a large knife, remove the top sheet of parchment and slice the dough into 9 or 12 squares, depending upon the size you’d like.
- Place the squares about 1 inch apart on the prepared baking sheet, and place in the refrigerator to chill until firm (about 10 minutes).
- Remove the pan from the refrigerator, place 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.
Notes
Nutritional information is approximate, based on 9 servings, and excludes the glaze.
Nutrition
Calories: 264kcal | Carbohydrates: 36g | Protein: 5g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 37mg | Sodium: 217mg | Potassium: 124mg | Fiber: 2g | Sugar: 18g | Vitamin A: 56IU | Vitamin C: 0.01mg | Calcium: 50mg | Iron: 1mg