Some of the most convenient breakfasts and snacks are granola bars. However, they have two downfalls — not filling enough and too expensive depending on the brand. The solution? Bake your own!
The Beaming Baker, another great online food blogger, posted a recipe for her Peanut Butter Chocolate Chip Oatmeal Breakfast Bars. They are not only filling, but they are gluten-free, dairy-free and vegan! They still taste delicious, and only take about 30 minutes total to make. Check out the recipe below:
Dry Ingredients
- ¾ cup gluten-free rolled oats
- ¼ cup gluten-free oat flour
- ⅓ cup unsweetened coconut flakes
- ½ teaspoon ground cinnamon
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 5 minutes)
- 2 tablespoons melted coconut oil
- ¼ cup + 2 tablespoons natural, unsalted peanut butter
- ¼ cup coconut sugar
- ½ teaspoon pure vanilla extract
Add-in Ingredients
- ⅓ cup vegan chocolate chips
- ⅓ cup walnuts, chopped (or add-ins of your choice)
Directions:
- 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, flour, coconut, cinnamon, baking powder, baking soda and salt.
- In a medium bowl, whisk together all of the wet ingredients: flax eggs, coconut oil, peanut butter, coconut sugar and vanilla. Whisk until smooth.
- Pour the wet mixture over the dry mixture. Use a rubber spatula or wooden spoon to fold the ingredients together until well combined. Fold in chocolate chips and walnuts.
- Pour dough into the prepared baking pan. Using a rubber spatula, spread into an even and tightly packed layer.
- Bake for 20–30 minutes. Mine took 25 minutes. You’ll know it’s done when the top is a rich golden brown.
Place on a cooling rack for one hour or until completely cool. Lift breakfast bars out of the baking pan. Slice into 16 bars. Enjoy! Storing notes below.