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Gluten-free oat sandwich bars filled with orange and red fruit jam on a metal cooling rack, with two small glass bowls of jam with spoons stuck into them in shallow focus in the background, on a dark brown wood table with a brown background.

Gluten-Free Chewy & Fruity Breakfast Bars


  • Author: Meghan Yager
  • Prep Time: 10 minutes
  • Cook Time: 8 hours, 55 minutes
  • Total Time: 9 hours, 5 minutes
  • Yield: Makes 8 bars 1x

Description

Getting out of bed in the morning just got a whole lot easier with gluten-free chewy & fruity breakfast bars. This soft, flavorful handheld breakfast is stuffed with your favorite fruit preserves in the middle. They taste like a sweet treat, but are loaded with healthy ingredients to start your day off right. Read more.


Ingredients

Scale
  • 2 cups gluten-free old fashioned oats
  • 6 cups water
  • Butter, oil, or margarine for greasing pan
  • 1/2 cup palm sugar, coconut sugar, or your choice of granulated sweetener
  • 1/4 cup ground flax seed
  • 1 tsp ground cinnamon
  • 1/2 cup brown rice flour*
  • 1/2 cup sweet sorghum flour *
  • 1/2 tsp xanthan gum*
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 large egg
  • 3/4 cup honey or agave syrup
  • 2 tsp pure vanilla extract
  • 1/2 cup coconut oil, melted (or canola oil)
  • 1/4 cup all-natural fruit preserves in your favorite flavor(s)

Instructions

  1. In a large bowl, combine oats and water. Soak overnight, or for at least 8 hours. Drain and set aside.
  2. Preheat oven to 350˚F. Grease a 9-by-13-inch baking dish with butter, oil, or margarine.
  3. Place the palm sugar, ground flax, cinnamon, brown rice flour, sorghum flour, xanthan gum, salt, baking soda, and baking powder in a large mixing bowl. Whisk to combine.
  4. Beat the egg in a medium-sized bowl. Add the honey, vanilla, and melted coconut oil, and stir to combine. Stir in the oats.
  5. Add wet ingredients to dry ingredients. Mix well with a wooden spoon.
  6. Pour mixture into greased pan. Spread in an even layer.
  7. Bake for 25 minutes, or until well set. Remove from oven and cool completely in the pan.
  8. Cut into 16 equally sized pieces. Place 8 pieces on a clean work surface and spread evenly with preserves. Place remaining bars on top.

Notes

If you’re not gluten free, you may substitute 1 cup all purpose flour for the brown rice flour, sorghum flour, and xanthan gum.

  • Category: Gluten-Free
  • Method: Baking
  • Cuisine: Breakfast

Keywords: gluten-free, breakfast bars, flourless, jelly, jam, fruit, preserves