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