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Gluten-Free Coconut Oat Breakfast Bars

Name: Gluten-Free Coconut Oat Breakfast Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 cups gluten-free rolled oats; ¾ cup unsweetened shredded coconut; ½ cup almond flour (or other nut/seed flour); ½ cup mashed ripe banana (about 1 large banana); ⅓ cup maple syrup or date syrup; ¼ cup melted coconut oil; 1 tsp vanilla extract; ½ tsp ground cinnamon; ¼ tsp sea salt; ⅓ cup chopped dates or raisins; Optional: 1 tbsp chia seeds or flax seeds for extra fiber

Category:

Snack

Difficulty: Easy

Serves:

—

Prep Time: 15 Minutes

Cook Time: 25–30 minutes

Rating:

(0.00/5)

June 24, 2025 by Chef Molly

These hearty, chewy breakfast bars are perfect for a grab-and-go start to your day! Made with wholesome oats, shredded coconut, natural sweeteners, and dried fruit, they’re not only gluten-free, soy-free, and dairy-free but also full of flavor and texture. Great for meal prep, road trips, or a cozy snack with tea.

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What You’ll Need:

2 cups gluten-free rolled oats
¾ cup unsweetened shredded coconut
½ cup almond flour (or other nut/seed flour)
½ cup mashed ripe banana (about 1 large banana)
⅓ cup maple syrup or date syrup
¼ cup melted coconut oil
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp sea salt
⅓ cup chopped dates or raisins
Optional: 1 tbsp chia seeds or flax seeds for extra fiber

Prepration for:Gluten-Free Coconut Oat Breakfast Bars

Step 1/7

Preheat the Oven

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2/7

Mix Dry Ingredients

In a large bowl, combine the oats, coconut, almond flour, cinnamon, salt, and chopped dried fruit.

Step 3/7

Add Wet Ingredients

In a smaller bowl, mash the banana and mix in the maple syrup, melted coconut oil, and vanilla. Stir until well combined.

Step 4/7

Combine & Form Bars

Pour the wet mixture into the dry and mix until a sticky dough forms. Let it sit for 5 minutes so the oats absorb the moisture.

Step 5/7

Shape Bars

With clean hands or a spoon, form into rectangle or oval-shaped bars and place on the lined sheet.

Step 6/7

Bake

Bake for 25–30 minutes, or until golden brown on the edges and firm in the center.

Step 7/7

Cool

Allow to cool completely on the baking sheet. They will firm up more as they cool.

Chef's Tips & Notes

Notes: Store in an airtight container for up to 5 days, or freeze for longer shelf life. Add chopped nuts, dark chocolate chips (dairy-free), or pumpkin seeds for variety. For a nut-free version, replace almond flour with sunflower seed flour.

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Gluten-Free Coconut Oat Breakfast Bars