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Easy Vegan Gluten-Free Strawberry Breakfast Bars

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Soft, chewy, and fruity breakfast bars that are vegan, gluten-free, and perfect for healthy mornings. Made with simple pantry staples like almond butter, gluten-free oats, and fresh or frozen strawberries.

Ingredients

Scale
  • 1 ½ cups gluten-free rolled oats (135g)
  • 1 cup gluten-free all-purpose flour (120g)
  • ¾ cup almond butter, smooth and unsweetened (190g)
  • ⅓ cup maple syrup (80ml)
  • 2 tbsp chia seeds
  • 1 cup fresh or frozen strawberries, chopped (150g)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • Optional: ¼ cup coconut flakes or chopped nuts (30g)

Instructions

  1. Preheat your oven to 350°F (175°C) and line your 8×8-inch baking pan with parchment paper, leaving some overhang for easy lifting later.
  2. In a large bowl, combine gluten-free rolled oats, gluten-free all-purpose flour, baking powder, chia seeds, and salt. Stir well to evenly distribute everything.
  3. In a separate bowl, whisk together almond butter, maple syrup, and vanilla extract until smooth. If almond butter is too stiff, gently warm it in the microwave for 15 seconds to soften.
  4. Pour the wet mixture into the dry and fold gently with a spatula until just combined. If the mixture feels crumbly, add a tablespoon of plant-based milk to loosen it.
  5. Gently fold in chopped strawberries, being careful not to overmix to avoid turning the batter pink and watery.
  6. If desired, sprinkle in coconut flakes or chopped nuts for extra texture and flavor.
  7. Spread the mixture evenly in the prepared pan, pressing down lightly to compact it.
  8. Bake for 25 to 30 minutes until the edges are golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Start checking at 20 minutes to avoid overbaking.
  9. Let the bars cool completely in the pan on a wire rack for at least 20 minutes to firm up.
  10. Using the parchment overhang, lift the bars out of the pan and slice into 9 or 12 squares, depending on preferred size.

Notes

Use certified gluten-free oats to keep it safe for gluten-sensitive individuals. If using frozen strawberries, thaw and drain excess liquid to avoid sogginess. Do not overmix the batter to maintain a tender texture. Press batter firmly in the pan to help bars hold together. Bars store well at room temperature for up to 3 days or freeze for up to a month. For nut-free version, substitute almond butter with sunflower seed butter and omit nuts or coconut flakes.

Nutrition

Keywords: vegan, gluten-free, breakfast bars, strawberry, healthy, dairy-free, quick breakfast, snack

Find it online: https://shimmersnack.com/easy-vegan-gluten-free-strawberry-breakfast-bars-recipe-for-healthy-mornings/