One-bowl, soft and chewy breakfast bars made with certified gluten-free oats, peanut-free granola, coconut oil, and flavored with cinnamon, maple, and chocolate. These bars are gluten-free, dairy-free, and peanut-free.
These breakfast bars are delicious and simple to make. One bowl, a handful of wholesome ingredients (with a little brown sugar and chocolate for balance), and you get soft, gooey bars the whole family will enjoy.
When we discovered a peanut allergy in our household, I stopped buying most commercial granolas because many either contain peanuts or carry “may contain” warnings. So I was thrilled when I discovered a peanut-free line of granolas and nut butters that worked for us. That said, this post isn’t a sponsored endorsement — I’m sharing the recipe because the bars turned out great and I’ll definitely make them again.
These bars are ideal for anyone who needs gluten-free, dairy-free, or peanut-free options. If you don’t need those restrictions, you can easily adapt the recipe using your favorite nut butter or granola.
How to Make GF Maple Cinnamon Breakfast Bars
Preheat the oven to 325°F and line an 8×8-inch pan with parchment paper, leaving an overhang so you can lift the bars from the pan for easy slicing.
In a large bowl, stir together all ingredients except the chocolate chips until combined. Fold in the chocolate chips gently, press the mixture into the prepared pan, and bake at 325°F for 25–27 minutes.
The bars will look slightly underbaked in the center when you remove them, but they will finish setting as they cool in the hot pan. Once cooled, lift the block from the pan, slice into bars, and serve. Drizzle additional melted chocolate on top if you like. These GF Maple Cinnamon Breakfast Bars keep at room temperature for up to three days or in the refrigerator for up to a week.
GF Maple Cinnamon Breakfast Bars
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- Author: Elizabeth Buuck
- Prep Time: 5
- Cook Time: 25
- Total Time: 30 minutes
- Yield: 8 Large Breakfast Bars
Description
Super easy one-bowl breakfast bars that are ooey, gooey, and packed with chocolate, maple, and cinnamon. Gluten-free, dairy-free, and peanut-free.
Ingredients
Scale
- 1 cup certified gluten-free oats
- 8 oz package maple cinnamon granola (peanut-free)
- 1/3 cup coconut flour
- 1/2 cup maple cinnamon nut butter (or substitute your preferred nut/seed butter)
- 1/4 cup coconut butter, melted
- 1/4 cup maple syrup
- 1/3 cup light brown sugar
- 1 tsp pure vanilla extract
- 1 large egg + 1 egg yolk
- 1 cup semi-sweet chocolate chips, plus extra for drizzling if desired
Instructions
- Preheat the oven to 325°F and line an 8×8-inch baking dish with parchment paper, leaving an overhang for easy removal.
- In a large bowl, combine all ingredients except the chocolate chips, stirring until evenly mixed.
- Fold in the chocolate chips gently.
- Press the mixture into an even layer in the prepared baking dish.
- Bake at 325°F for 25–27 minutes. The center may seem slightly underbaked; let the pan sit on the counter so the bars finish setting as they cool.
- Once cool, lift the block from the pan using the parchment overhang, slice into bars, and serve.
Notes
* You can substitute any granola or nut/seed butter in equal amounts. For best texture, use loose granola rather than large clumped clusters.
* Bars keep at room temperature for 2–3 days or in the refrigerator for up to a week.
If you loved this recipe, try some other gluten-free recipes like Triple Chocolate Macarons or Peanut Free Monster Cookies.