Breakfast Bars Recipe

8 Servings 40 minutes, includes cooking time

These gluten-free, sugar-free bars were developed for diabetics to lower their morning sugar spikes. But, so many people loved them, I made them regularly. Add your fruit smashed or sliced on top. Bake on Sunday and have a breakfast for the week. They freeze well.


  • 1 1/2 C raw old fashioned oats
  • 1/2 C warmed nut butter See Note
  • 1 Tsp cinnamon
  • 1/2 C apple sauce
  • 2 Tbsp flax meal
  • 2 Tbsp chia seeds, ground
  • 6 Tbsp water
  • 1/8 C puréed berries (blue, black or raspberries)
  • or 1/4 C sliced fruit (granny Smith apple, red pear, Banana) per bar


  1. Preheat oven to 350°F. Line the bottom of
    an 8×8-inch square pan with parchment paper or silpat sheet.
  2. Mix oatmeal, nut butter, cinnamon and applesauce in a large bowl. In a small bowl, combine meal, seeds and water. Add meal/seed mixture to oatmeal mixture. Stir to combine. Scoop into pan and even out the batter with a spatula.
  3. Bake for 15 minutes, then turn pan. Bake another 10-15 minutes. Allow pan to cool.
  4. Flip pan upside down onto cutting board. Remove parchment paper and cut into 6 bars. Top with fruit. Serve.

Note: Making your own nut butter will be warm when done. I use this, or warm the nut butter on low in microwave for 30 second intervals. Berries topping bars will be loose so I smash with a spoon and use as a jam. Feel free to use a fork or spoon to eat.

Abbreviations: C = cup; oz = ounce; Tbsp = tablespoon; tsp = teaspoon

Copyright Marty Davey, 2015. All rights reserved.