Everyone knows that breakfast is the most important meal of the day, but in the rush to get the family to work and school, breakfast is often skipped or left to the drive-thru. Breakfast bars are an easy way to make breakfast ahead of time to make mornings easier. This recipe features bananas, oats and sweet chocolate chips, without any added butter, sugar or flour. They would also be great as a multigrain snack. Make these easy homemade breakfast bars to give everyone in the family the nutritious start to the day that they need.
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 45 minutes, including cooling time
2 1/4 cups gluten-free oats
1/2 teaspoon baking powder
1/4 cup chia seeds
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon cinnamon
3 medium ripe bananas
2 teaspoons pure gluten-free vanilla extract
1/4 cup unsweetened applesauce
1/4 cup honey
1/3 cup chocolate chips
For Chocolate Drizzle:
2 tablespoons chocolate chips
1/2 teaspoon coconut oil
Begin by preheating the oven to 350 degrees Fahrenheit. Lightly spray a nine-inch by nine-inch baking dish with non-stick cooking spray and set aside.
Make oat flour by placing the oats in a food processor a blender. Pulse or blend the oats for two to three minutes or until the oatmeal resembles a finely ground flour. Stop the blender or food processor every 30 seconds to stir the oats, ensuring that all get evenly pulsed. Transfer the oat flour to a medium-sized bowl. Whisk in the baking powder, Chia seeds, baking soda, salt and cinnamon. Set the bowl to the side.
Next, smash the bananas with a potato masher or a fork until they are smooth. Place them in a small bowl and add the vanilla, applesauce and honey. Stir until the mixture is well-combined. Add the banana mixture to the oat flour mixture. Stir just until the flour is no longer visible. Fold in 1/3 cup of chocolate chips. Spread the batter into the prepared baking pan, making sure that it is even.
Bake for 15 minutes or until a knife that is inserted in the center of the bars comes out clean with very few crumbs. Remove from the oven and allow to cool for ten to 15 minutes on a wire cooling rack.
While the bars cool, prepare the chocolate drizzle by placing two tablespoons of the chocolate chips and the coconut oil in a glass bowl. Microwave on high for 30 seconds. Stir until all of the chocolate chips are melted and the chocolate and oil are combined. Allow to cool briefly before placing the chocolate mixture in a piping bag and drizzling over the cooled bars. Cut the bars into 16 squares. Enjoy these gluten free crunchy snacks immediately or place in the refrigerator to enjoy throughout the week.
Note: This breakfast bars healthy recipe can be prepared in advance and then frozen. Once the bars are baked, cooled and sliced, place them in a resealable zip-top bag, pushing the air out as it is sealed. Place flat in the freezer. When ready to serve, re-heat the bars individually for 30 seconds in the microwave or until warmed through.