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Easy Gluten-Free Strawberry Breakfast Bars

Easy Gluten-Free Strawberry Breakfast Bars

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 2 minutes
Servings: 8 bars
Course: Breakfast, Snack
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cups gluten-free rolled oats certified gluten-free
  • 0.5 cup almond flour or other gluten-free flour like oat flour
  • 0.33 cup unsweetened shredded coconut
  • 0.25 cup chia seeds
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter melted (or coconut oil for dairy-free)
  • 0.33 cup honey or maple syrup or other liquid sweetener
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen strawberries thawed, roughly chopped
  • 0.5 cup chopped nuts or seeds optional (like walnuts, pecans, or sunflower seeds)

Equipment

  • 8x8 inch baking pan
  • - Parchment Paper
  • Wire rack
  • Large mixing bowl
  • Small Mixing Bowl
  • Whisk
  • Spatula
  • Cutting board
  • - Knife

Method
 

  1. Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on two sides to easily lift the bars out later.
  2. 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
  3. 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
  4. 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.
  5. 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
  6. 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.
  7. 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.
  8. 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.
  9. 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!

Notes

Store in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week. Freeze for up to 3 months.
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