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Tuesday, February 16, 2021

Worth Repeating - Breakfast Bars

A recipe "Worth Repeating." This was originally published here in Oct. 2010. I would make them now with the GF flour since I learned I have a gluten intolerance. I would like to try making them again with add-ins that I can eat now. It would look a little different, but I'm sure they would still be good. :-)

I got this recipe for breakfast bars from my friend, Beth. I thought they were so delicious I could hardly stop eating them!
She made them with the Gluten Free flour as the recipe calls for. I didn’t have any, so I made them with whole wheat, oats and oat flour. I also used a different mixture of nuts and dried fruit. I have included her (slightly altered) recipe and my version as well. Make them to your own taste and family needs. The choice is up to you. :-)

Gluten Free Breakfast Bars

1 ¼ cup GF flour
¼ teaspoon sea salt
¼ teaspoon baking soda
¼ cup vegetable oil
¼ cup honey (or agave nectar)
1 teaspoon vanilla extract
¼ cup pumpkin seeds
½ cup sunflower seeds
½ cup peanuts
¼ cup raisins

In a small bowl, combine flour, salt and baking soda.

In a large bowl, combine oil, agave and vanilla. Stir dry ingredients into wet. Mix in nuts and raisins. Grease an 8x8 baking dish with oil. Press the dough into the baking dish, wetting your hands with oil to help pat the dough down evenly if necessary.

Bake at 350° for 20 minutes (or till golden brown). Cool and Serve. Note: They are also good warm (with milk over them if desired), but will be crumbly when served this way.

My version (use same instructions as above):
1/2 C. whole wheat flour
1/2 C. oat flour
1/4 C. old fashioned oats
1/4 tsp. salt
1/4 tsp. baking soda
1/4 C. oil (grape seed)
1/4 C. honey
1 tsp. vanilla extract
1/4 C. sliced almonds
1/2 C. peanuts (salted)
1/4 C. raisins
1/3 C. dried cranberries


It will look something like this in the pan before you bake it.

These turned out really well, though I got mine just a bit too dark. I loved the nutty looking texture with the bits of red cranberry peaking out.

I ate some of it with milk on it like cereal. It was very good this way too! :-)

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