Breakfast Bars
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Breakfast Bars

Submitted by: Scott Minnis

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Servings: 12

These thick, granola-type bars are delicious, gluten-free, very satisfying, and make me feel like I'm eating a treat.


    1/2 c. honey, raw

    1 egg

    1/2 c. peanut butter, creamy

    2 tsp. vanilla extract

    2 tsp. cinnamon

    1/2 c. walnuts

    1/2 c. almonds

    1/2 c. sunflower seeds

    1 c. shredded coconut

    1 tbsp. canned coconut milk

    1/2 c. raisins

    1/2 c. dried cranberries

    2 c. old-fashioned oats

    1 3/4 c. brown rice flour

    1 tsp. baking soda

    1 med. red apple


Chop the walnuts and almonds. Place all of the ingredients into a large mixing bowl of electric mixer. Using paddle attachment, mix until well blended, about 2-3 minutes.

Grease a 9" x 13" pan with coconut oil. Scoop mixture into pan, and press down evenly. You can use your hands or the back of a spatula.

Bake at 350ºF for 22-25 minutes. (Bars will be soft to the touch when you take them out.) Remove from oven.

Immediately score bars with sharp knife, being careful not to drag the knife, as it will tear bars. I cut these bars 2 x 6 = 12 bars. Let bars cool completely. Re-score if necessary before removing from pan. I place the bars in snack size plastic bags and freeze them for easy daily access.