Gluten Free Breakfast Bars

Gluten Free Breakfast Bars

Photo by


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 3

    cups certified gluten free quick-cooking oats

  • 1

    teaspoon baking powder

  • ½

    teaspoon sea salt

  • 3

    ripe bananas, mashed

  • ¼

    cup So Delicious unsweetened coconut milk

  • ¼

    cup coconut sugar*

  • 2

    tablespoons pure maple syrup

  • 2

    tablespoons coconut oil, melted

  • 1

    teaspoon pure vanilla extract

  • ½

    cup dried cranberries or raisins

  • ½

    cup walnuts or pecans, chopped

Directions

Preheat oven to 350 degrees. Line baking sheets with parchment paper. Place 2 cups of the oats in food processor or high-speed blender. Pulse until oats are a course meal (not flour). Sift together the grounded oats, the remaining 1 cup whole oats, baking powder and salt. Set aside. In large mixing bowl, smash bananas with potato masher or fork, until no large pieces remain. Mix in the coconut sugar, maple syrup, melted coconut oil and vanilla extract. Add the oat mixture and stir until blended. Fold in the cranberries and walnuts. Allow the cookie dough to sit for 10-15 minutes to thicken. Scoop the cookie dough onto the prepared baking sheet using a cookie scoop or ice cream scoop. Slightly flatten the cookies with fingers (the cookies won't spread much). Bake in the oven for 16-18 or until golden brown. Remove from baking pan and place on cooling rack. Cool completely. Store in air-tight container. *If you don't have coconut sugar, you can also organic brown sugar.


Nutrition

Facebook Conversations