Easy Gluten-Free Strawberry Breakfast Bars are the perfect grab-and-go solution for busy mornings, offering a delicious and satisfying way to start your day without the gluten. This simple recipe is incredibly useful for anyone seeking a healthy and convenient breakfast option that the whole family will adore.
Key Ingredients for Easy Gluten-Free Strawberry Breakfast Bars
- 1 ½ cups gluten-free rolled oats (certified gluten-free)
- ½ cup almond flour (or other gluten-free flour like oat flour)
- ⅓ cup unsweetened shredded coconut
- ¼ cup chia seeds
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, melted (or coconut oil for dairy-free)
- ⅓ cup honey or maple syrup (or other liquid sweetener)
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen (thawed) strawberries, roughly chopped
- Optional: ½ cup chopped nuts or seeds (like walnuts, pecans, or sunflower seeds)
How to Make Easy Gluten-Free Strawberry Breakfast Bars
Get ready for a breakfast game-changer! These Easy Gluten-Free Strawberry Breakfast Bars are incredibly simple to whip up, requiring minimal effort for maximum deliciousness. In under 15 minutes of prep time, you’ll have a satisfying and wholesome breakfast ready to enjoy. The soft, chewy texture, bursting with sweet strawberry flavor, makes them a standout choice for any morning.
Step-by-Step Instructions
Preheat and Prepare: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later. This step is crucial for a mess-free removal.
Combine Dry Ingredients: In a large mixing bowl, combine the gluten-free rolled oats, almond flour, shredded coconut, chia seeds, baking soda, and salt. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed. If you’re adding nuts or seeds, stir them in at this stage.
Melt and Mix Wet Ingredients: In a separate, smaller bowl, melt the butter (or coconut oil) and then whisk in the honey or maple syrup and vanilla extract until well combined.
Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together until just combined. Be careful not to overmix. The mixture should be crumbly but hold together when pressed.
Add Strawberries: Gently fold in the roughly chopped strawberries. Try to distribute them evenly throughout the mixture. If using frozen strawberries, ensure they have been thawed and patted dry to avoid excess moisture.
Press into Pan: Transfer the mixture into the prepared baking pan. Use the parchment paper overhang or a spatula to press the mixture down firmly and evenly into the pan, creating a compact base. This even pressing is key for bars that hold their shape.
Bake to Perfection: Bake for 25-30 minutes, or until the edges are golden brown and the center is set. The bars should feel firm to the touch.
Cool Completely: This is a vital step! Allow the bars to cool completely in the pan on a wire rack. This allows them to set up properly, making them easier to cut and ensuring they don’t crumble. For the best results, let them cool for at least 2-3 hours, or even refrigerate them for an hour after initial cooling.
Cut and Serve: Once completely cooled and set, use the parchment paper overhangs to lift the entire block out of the pan. Place it on a cutting board and cut into 8-12 bars, depending on your desired size. Enjoy immediately!
Why You’ll Love This Easy Gluten-Free Strawberry Breakfast Bars
You’ll adore these Easy Gluten-Free Strawberry Breakfast Bars for their delightful chewiness and the burst of fresh, sweet strawberry flavor that brightens every bite. Unlike a quick smoothie that can leave you hungry, these bars provide sustained energy thanks to their wholesome oat and seed base, making them a truly satisfying start to your day. Plus, the affordability of making them at home far outweighs the cost of pre-packaged breakfast bars, offering a budget-friendly yet incredibly delicious option.
Imagine a breakfast that’s as delightful as your favorite fruit crumble but in a portable, no-fuss format! These bars offer that perfect balance of sweet and hearty. They are a far cry from bland, dry gluten-free baked goods, delivering genuine deliciousness that even the pickiest eaters will ask for seconds. So, ditch the morning rush and give these Easy Gluten-Free Strawberry Breakfast Bars a try – your taste buds and your schedule will thank you!
Storing and Reheating Tips
These delicious Easy Gluten-Free Strawberry Breakfast Bars are best stored in an airtight container at room temperature for up to 2 days, especially if you live in a cooler climate. For longer storage, they will keep well in the refrigerator for up to a week. To freeze them for future deliciousness, wrap individual bars tightly in plastic wrap or parchment paper, then place them in a freezer-safe bag or container. They can be kept frozen for up to 3 months.
To enjoy from the refrigerator, simply eat them as is! If you prefer them slightly warmed, you can gently reheat them in a toaster oven or a regular oven at 300°F (150°C) for about 5-7 minutes until warmed through. If reheating from frozen, you can either thaw them overnight in the refrigerator and then reheat as above, or place them directly into a toaster oven at a slightly lower temperature for a bit longer.
Final Thoughts
These Easy Gluten-Free Strawberry Breakfast Bars are a true delight, offering a simple yet incredibly satisfying way to fuel your mornings. Give them a try at home for a breakfast that’s both healthy and delicious!
Easy Gluten-Free Strawberry Breakfast Bars
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
- In a large mixing bowl, combine the gluten-free rolled oats, almond flour, shredded coconut, chia seeds, baking soda, and salt. Whisk these dry ingredients together thoroughly to ensure they are evenly distributed. If you’re adding nuts or seeds, stir them in at this stage.1.5 cups gluten-free rolled oats, 0.5 cup almond flour, 0.33 cup unsweetened shredded coconut, 0.25 cup chia seeds, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 0.5 cup chopped nuts or seeds
- In a separate, smaller bowl, melt the butter (or coconut oil) and then whisk in the honey or maple syrup and vanilla extract until well combined.0.5 cup unsalted butter, 0.33 cup honey or maple syrup, 1 teaspoon vanilla extract
- Pour the wet ingredients into the bowl with the dry ingredients. Stir everything together until just combined. Be careful not to overmix. The mixture should be crumbly but hold together when pressed.
- Gently fold in the roughly chopped strawberries. Try to distribute them evenly throughout the mixture. If using frozen strawberries, ensure they have been thawed and patted dry to avoid excess moisture.1 cup fresh or frozen strawberries
- Transfer the mixture into the prepared baking pan. Use the parchment paper overhang or a spatula to press the mixture down firmly and evenly into the pan, creating a compact base. This even pressing is key for bars that hold their shape.
- Bake for 25-30 minutes, or until the edges are golden brown and the center is set. The bars should feel firm to the touch.
- Allow the bars to cool completely in the pan on a wire rack. This allows them to set up properly, making them easier to cut and ensuring they don’t crumble. For the best results, let them cool for at least 2-3 hours, or even refrigerate them for an hour after initial cooling.
- Once completely cooled and set, use the parchment paper overhangs to lift the entire block out of the pan. Place it on a cutting board and cut into 8-12 bars, depending on your desired size. Enjoy immediately!