Food Issues? This Breakfast Bar is Loaded With Goodness AND meets so many dietary needs to list!

I remember when my daughter had a bunch of her friends over for a sleep-over. They had ice-cream sundaes and watched movies. It was a regular girl fest.

The next morning I saw that one of her friends had an insulin pump. I was shocked. I had no idea that her friend was diabetic or I could have made other snacks. Just like this one.

GLUTEN FREE CRANBERRY ALMOND BUTTER OATMEAL BREAKFAST BARS (VEGAN, GF, DAIRY-FREE)

INGREDIENTS
Dry Ingredients

  • ¾ cup gluten free rolled oats
  • ¼ cup gluten free oat flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons water, let set for 15 mins)
  • 2 tablespoons melted coconut oil
  • ¼ cup + 2 tablespoons natural, unsalted almond butter
  • ¼ cup coconut sugar
  • ½ teaspoon pure vanilla extract

Add-in Ingredients
½ cup dried cranberries, roughly chopped
½ cup almonds, chopped
Optional Topping
1 tablespoon dried cranberries, chopped
1 tablespoon almonds, chopped

Directions

  1. Preheat oven to 350°F.
  2. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  3. In a large bowl, whisk together all of the dry ingredients: oats, flour, baking powder, baking soda and salt.
  4. In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, almond butter, coconut sugar and vanilla. Whisk until smooth.
  5. Pour the wet mixture over the dry mixture.
  6. Using a rubber spatula, fold until well combined.
  7. Fold in cranberries and almonds.
  8. Pour into the prepared baking pan.
  9. Using the rubber spatula, spread into an even layer.
  10. Optionally, sprinkle with cranberries and almonds.
  11. Bake for 22-28 minutes.
  12. Place on a cooling rack for 1 hour, or until completely cool.
  13. Slice into 16 bars.
Photo and recipe courtesy of Demeter of the Beaming Baker

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