Gluten-Free Budget Breakfast Bars

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Budget Gluten-Free Breakfast Bars

Photo by Oksana Charla

Customize this recipe to your liking. Boost nutrients by adding a variety of dried fruit and seeds, such as chopped apricots, dates and figs and sunflower or pumpkin seeds. In place of soy milk, use ½ cup nut butter, if tolerated.

3 cups gluten-free quick cooking oats
1 cup unsweetened coconut
2cups raisins or cranberries or combination
-Pinch of salt
¾ cup honey
¼ cup vegetable oil
½cup vanilla soy milk or other milk of choice

1. Preheat oven to 350°F. Generously grease a 9×13-inch pan.

2. Mix dry ingredients together. Toss with honey and vegetable oil to coat. Add milk and blend well. Press mixture into prepared pan.

3. Place in preheated oven and bake 25 to 30 minutes. Remove from oven (maintain oven temperature). Cool slightly and cut into squares. Return pan to oven for 10 minutes or until top is golden brown.

Each bar contains 168 calories, 3g total fat, 2g saturated fat, 0g trans fat, 0mg cholesterol, 9mg sodium, 33g carbohydrate, 3g fiber, 4g protein.

Ingredients

Directions

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Each serving contains calories, total fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, fiber, sugars, protein.

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