Why You’ll Love this Gluten Free Breakfast Bars Recipe
If you’re looking for a quick and nutritious breakfast option, you’ll love these gluten-free breakfast bars. They’re perfect for busy mornings when I need something I can grab on the go.
Packed with wholesome ingredients, these bars provide a delicious balance of flavors and textures that keep me satisfied until lunchtime. Plus, they’re incredibly easy to make! I can whip them up in no time and customize them to my taste.
The combination of coconut and pumpkin seeds gives a delightful crunch, while the natural sweetness from agave nectar is simply irresistible. Best of all, they’re gluten-free, making them suitable for various dietary needs.
Trust me, once you try them, you’ll want to keep a batch on hand at all times!
Ingredients of Gluten Free Breakfast Bars
When it comes to whipping up a quick breakfast that’s both tasty and good for you, these gluten-free breakfast bars are a game changer. Seriously, they’re so simple to make, and the ingredients are all things you can feel good about.
You won’t need a culinary degree to pull this off—just a little bit of enthusiasm and the willingness to get your hands dirty. Trust me, once you gather these ingredients, you’ll be on your way to having a delicious, healthy snack that’s perfect for those hectic mornings or even a midday pick-me-up.
Here’s what you’ll need to make these scrumptious breakfast bars:
- 1 1/4 cups blanched almond flour
- 1/4 teaspoon celtic sea salt
- 1/4 teaspoon baking soda
- 1/4 cup grapeseed oil
- 1/4 cup agave nectar
- 1 teaspoon vanilla extract
- 1/2 cup shredded coconut
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup slivered almonds
- 1/4 cup raisins
Now, let’s talk about these ingredients for a second. Almond flour is a fantastic gluten-free alternative that lends a nice nutty flavor. If you’re feeling adventurous, you could even swap it out for coconut flour or another nut flour, just remember to adjust the quantity since they can behave a bit differently.
And grapeseed oil? It’s light and has a high smoke point, which is perfect for baking. If you’re not a fan, feel free to use coconut oil instead—it’ll give your bars a lovely tropical twist.
Finally, the mix of nuts and seeds isn’t just for crunch; they add a whole lot of nutrients and healthy fats too. So, whether you’re a breakfast bar novice or a seasoned pro, these ingredients will set you up for a tasty success.
How to Make Gluten Free Breakfast Bars
Making these Coconut-Pumpkin Seed Breakfast Bars is like a little adventure in your kitchen, and trust me, it’s well worth it. First, grab a small bowl and toss in 1 1/4 cups of blanched almond flour, 1/4 teaspoon of celtic sea salt, and 1/4 teaspoon of baking soda. Give it a gentle stir, just enough to mix them together. This is your dry mix, and it’s going to give the bars the structure they need.
Meanwhile, in a larger bowl, combine 1/4 cup of grapeseed oil, 1/4 cup of agave nectar, and 1 teaspoon of vanilla extract. Now, if you’re anything like me, you might end up pouring a little too much vanilla because it smells just so delightful. No worries—just roll with it.
Next, take that dry mix and stir it into the wet ingredients until they’re all cozy together. And here’s where the fun really begins: add in 1/2 cup of shredded coconut, 1/2 cup of pumpkin seeds, 1/2 cup of sunflower seeds, 1/4 cup of slivered almonds, and 1/4 cup of raisins. It’s like a party in a bowl. Mix everything until it’s evenly combined—don’t be shy; get in there with your spatula.
Now, grease an 8×8 baking dish with a little more grapeseed oil. This step is essential, or else your bars might just decide to stick around forever. Press the dough into the dish using your hands, but here’s a pro tip: wet them with a little water first to keep the dough from sticking to you. Once it’s all spread out evenly, pop it into a preheated oven at 350°F for 20 minutes.
As the bars bake, the delightful aroma will fill your kitchen, making you wonder if you should have doubled the recipe. When the timer goes off, let them cool for a bit before cutting them into squares. Just remember, patience is key here; diving into them too soon might result in a gooey mess.
But hey, if that happens, you’ve just invented a new dessert—breakfast bar crumble. Enjoy your delicious creation!
Gluten Free Breakfast Bars Substitutions & Variations
After you’ve whipped up those delicious Coconut-Pumpkin Seed Breakfast Bars, you might find yourself wanting to switch things up a bit.
I love experimenting with substitutions and variations to keep things interesting! For instance, if you’re not a fan of pumpkin seeds, try using chopped walnuts or pecans instead. You can also swap out agave nectar for maple syrup or honey for a different sweetness.
If you want to boost the flavor, add a teaspoon of cinnamon or nutmeg. Feel free to mix in dried fruits like cranberries or apricots instead of raisins, or even toss in some dark chocolate chips for a decadent treat.
The possibilities are endless, so get creative and have fun with it!
What to Serve with Gluten Free Breakfast Bars
While enjoying my gluten-free breakfast bars, I often find myself thinking about the perfect accompaniments that can elevate the experience.
A dollop of Greek yogurt adds a creamy texture, balancing the nutty flavors beautifully. I love pairing them with fresh fruit, like sliced bananas or juicy berries, for a burst of sweetness and color. Drizzling a bit of honey or maple syrup can also enhance the natural flavors, making each bite more indulgent.
For a warm beverage, a cup of herbal tea or a rich coffee complements the bars perfectly. If I’m feeling adventurous, I might serve them alongside a homemade smoothie, giving breakfast a revitalizing twist.
These pairings truly transform my morning routine!
Additional Tips & Notes
Although I love the simplicity of these breakfast bars, there are some extra tips that can make your baking experience even better.
First, don’t skip greasing the baking dish; it really helps with easy removal. If you want more texture, feel free to swap in different nuts or seeds based on your preference.
I also recommend letting the bars cool completely before cutting them; this helps them hold their shape better. If you like a sweeter bar, add a bit more agave nectar or some chocolate chips.
Finally, these bars freeze well, so you can make a double batch and store them for busy mornings.
Enjoy experimenting and customizing your breakfast bars!