Peanut Butter Oat Breakfast Bars

A healthy breakfast alternative that you can carry on your way to school or class. You can use any nut or seed butter that is languishing in your pantry. For the add-ins you can use any kind of chopped up dried fruit and any seed combination (sesame, flax, chia, sunflower). These are great additions to care packages!


Peanut Butter Oat Breakfast Bars
Adapted from Beaming Baker
Makes 16 squares

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
2 flax eggs (2 tablespoons ground flax + 6 tablespoons water, whisked together, set for 15 mins)
2 tablespoons melted coconut oil
¼ cup + 2 tablespoons natural, unsweetened nut butter
¼ cup coconut sugar or sucanat
½ teaspoon pure vanilla extract
1/3 cup dried currants or chopped dried fruit
1/3 cup seed combination

Preheat oven to 350 degrees, rack in center position.

Line a 8x8" pan with parchment paper with overhang on two sides.

In a large bowl combine the dry ingredients: oats, oat flour, coconut, cinnamon, baking powder, baking soda, and salt.

In a large measuring cup combine the wet ingredients: flax eggs, coconut oil, nut butter, coconut sugar and vanilla extract.

Add the wet ingredients to the dry ingredients. Mix well. Add the dried fruit and seeds and stir until well combined.

Press the mixture evenly into the prepared pan. Bake for 20-25 minutes until the top is a rich golden brown. Cool in the pan for 15 minutes, lift the bars out to cool on a wire rack. When completely cooled, cut into squares. Serve, store in an airtight container or freeze.