Vegan Gluten Free Breakfast Bars Recipes

VEGAN BREAKFAST BARS - GLUTEN FREE OATMEAL BARS

Steps:

• Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
• In a large bowl, whisk together all of the dry ingredients: oats, oat flour, coconut, cinnamon, baking powder, baking soda and salt.
• In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, nut or seed butter, coconut sugar and vanilla. Whisk until smooth.
• Pour the wet mixture over the dry mixture. Use a rubber spatula to stir and fold the ingredients together until well combined. Fold in add-ins.
• Transfer into prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer. Optionally, press toppings into the dough.
• Bake for 20-30 minutes. Mine took 25 minutes.
• Place on a cooling rack for 1 hour, or until completely cool. Lift breakfast bars out of the baking pan. Slice into 16 bars. Enjoy! Storing notes below.
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VEGAN, GLUTEN FREE BREAKFAST BARS

Steps:

• Preheat oven to 325 degrees F. Line an 8 inch square pan with parchment, leaving overhang for easy removal later.
• Place the orange zest in a medium bowl.
• In a small bowl, stir together orange juice, apricots, and prunes. Set aside to soak while you prepare the rest of the recipe.
• In a large bowl, stir together almonds, oats, and cinnamon.
• In the same bowl as the orange zest, add almond butter, oil, maple syrup, and vanilla. Stir until fully combined.
• Pour the orange zest mixture over the oats, and add the dried fruit, leaving excess orange juice in the bowl. Stir until ingredients are evenly distributed and the mixture comes together. Press it into an even layer in the prepared pan. Bake for about 25 minutes, until lightly golden brown and set. Cool completely in the pan before slicing and enjoying. Bars may be stored in an airtight container at room temperature for up to 1 week, or frozen, wrapped in parchment and foil and placed in a zipper bag. Thaw at room temperature for about 1 hour.

GLUTEN FREE AND VEGAN BREAKFAST BARS

Steps:

• In a small bowl, combine almond flour, salt and baking soda.
• In a large bowl, combine grapeseed oil, agave and vanilla.
• Stir dry ingredients into wet.
• Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins.
• Grease an 8x8 baking dish with grapeseed oil.
• Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly.
• Bake at 350° for 20 minutes.
• Serve.