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Nutritious Breakfast Bars
Posted: July 4, 2016
Source: Adapted from a recipe by Carol Kicinski
These gluten-free and dairy-free bars are super easy and we think they’re delicious for a quick breakfast, snack at work, or guilt-free dessert!
Active Time
10 minutes
Total Time
2 hours
Yields
12 Bars

Ingredients:

  • Oil or gluten free, non-stick cooking spray (for pan)
  • 2 -½ c. certified gluten free rolled oats
  • 1 c. sliced raw almonds
  • 1 c. of a seed, chopped nut, and dried fruit mixture
  • 1 c. unsweetened flaked coconut
  • 3/4 c. dairy-free dark chocolate chunks or chips
  • ½ tsp. fine sea salt
  • 1 (13.5 ounce) can full fat coconut milk
  • ⅓ c. agave nectar or maple syrup
  • 3 Tbsp. tapioca starch, arrowroot powder, or cornstarch

Directions:

  1. 1. Preheat oven to 250° F. Heavily grease a 9 x 13 inch baking pan.
  2. 2. In a large mixing bowl combine the oats, seeds, chopped nuts, dried fruit, coconut, and chocolate. In a small bowl whisk together the coconut milk with the agave or maple syrup, and starch. Add the liquid ingredients to the dry ingredients and stir together well. Spread the mixture into the prepared pan and press down firmly.
  3. 3. Bake for 1 hour and 15 minutes (or until lightly golden brown). Let cool in pan for 15 minutes before running a knife around the edge of the dish and cutting into 12 bars. Let cool completely in the pan before removing the bars.
  4. 4. The bars may be stored in an airtight container, or food storage bag, at room temperature for up to one week.

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Nutritious Breakfast Bars

Source: Adapted from a recipe by Carol Kicinski

  • Prep
    10 minutes
  • Total Time
    2 hours
  • Yields
    12 Bars

Description

"These gluten-free and dairy-free bars are super easy and we think they’re delicious for a quick breakfast, snack at work, or guilt-free dessert!"

Ingredients

  • Oil or gluten free, non-stick cooking spray (for pan)
  • 2 -½ c. certified gluten free rolled oats
  • 1 c. sliced raw almonds
  • 1 c. of a seed, chopped nut, and dried fruit mixture
  • 1 c. unsweetened flaked coconut
  • 3/4 c. dairy-free dark chocolate chunks or chips
  • ½ tsp. fine sea salt
  • 1 (13.5 ounce) can full fat coconut milk
  • ⅓ c. agave nectar or maple syrup
  • 3 Tbsp. tapioca starch, arrowroot powder, or cornstarch

Directions

  1. 1. Preheat oven to 250° F. Heavily grease a 9 x 13 inch baking pan.
  2. 2. In a large mixing bowl combine the oats, seeds, chopped nuts, dried fruit, coconut, and chocolate. In a small bowl whisk together the coconut milk with the agave or maple syrup, and starch. Add the liquid ingredients to the dry ingredients and stir together well. Spread the mixture into the prepared pan and press down firmly.
  3. 3. Bake for 1 hour and 15 minutes (or until lightly golden brown). Let cool in pan for 15 minutes before running a knife around the edge of the dish and cutting into 12 bars. Let cool completely in the pan before removing the bars.
  4. 4. The bars may be stored in an airtight container, or food storage bag, at room temperature for up to one week.
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