School’s back in session! My kids just finished their first week back to school and they couldn’t be happier. They thrive off the routine, seeing their friends and being in a classroom setting. So good for their little growing brains! I’m so thankful they actually get excited about going to go school. It’s definitely a happy place for them.
This mama has entered a new stage of life this year with both of my kids in school all day. What am I going to do with myself? 7 hours all alone, in a quite house. The first few days were a bit weird, but then I realized the perks. Lunch dates with friends, morning walks and scheduled time to focus on this whole blog thing. As much as I adore my two seriously cute kids, I’m enjoying this new freedom!
School mornings are always the craziest mornings in our house. Getting lunches made, making sure my kids are on top of their t0-do lists {you know, like getting dressed}, and putting together a quick breakfast for them to eat before heading out the door. Neither of them love cereal, so I have to get creative. Like with these berry breakfast bars!
I remember loving those Nutri-Grain Bars when I was in school. Easy to grab-n-go. I wanted to recreate them for my kids, but with quality ingredients and gluten free, of course. These breakfast bars are soft, refined sugar free and filled with berry preserves. I like to use the preserves that are perfectly fruit-sweetened. These gluten free vegan berry breakfast bars take a bit of time, but are such a great make-head breakfast. Pair them with fresh fruit or dairy free yogurt. My kids gave them two thumbs up!
- 1 cup Sarah's gluten free flour blend
- 1/2 cup Bob's Red Mill gluten free oat flour*
- 1/4 cup Bob's Red Mill golden flaxseed meal
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 5 tablespoons coconut sugar or cane sugar
- 3 tablespoons non-hydrogenated shortening
- 3 tablespoons unsweetened applesauce
- 3 tablespoons pure maple syrup
- 3/4 cup fruit-sweetened berry preserves, such as strawberry or raspberry
- additional flaxseed meal for topping
- Sift together flour blend, oat flour, flaxseed meal, baking powder and salt. Set aside.
- Cream together coconut sugar and shortening in large mixing bowl. Add applesauce and maple syrup. Mix until smooth.
- Add flour mixture and stir until dough comes together. Cover with plastic and place in refrigerator to chill, 2-3 hours.
- Preheat oven to 350 degrees. Line large baking sheet with parchment paper.
- On counter, place large piece of parchment paper. Place chilled dough in center of parchment and flatten slightly with hands. Top with additional sheet of parchment paper.
- Quickly roll dough to about 12x16-inch rectangle. Using pizza cutter or large knife, slice dough into three 4x16-inch rectangles, trimming excess.
- Remove top sheet of parchment. Down the center of each rectangle of dough, spread 1/4 cup of preserves, leaving border on each side.
- Fold over one side of dough, making it about 2x16-inches {use parchment to help fold over dough if needed}. Gently press down seam to seal.
- Slice each strip of preserve-filled dough into 4 equal bars. Place bars onto prepared baking sheet, using spatula. Top with sprinkling of flaxseed meal.
- Bake breakfast bars 22-24 minutes, until golden brown {some of preserves may leak out}. Cool on cooling rack to cool completely. Store in airtight container.
These look great! But my kids are allergic to Flaxseed. Any good alternative?
Your kids are adorable!
You can use almond meal or 1/4 cup additional oat flour.
I used to love apple cinnamon nutri-grain bars! Ah! This is such a perfect remake <3
I’ve always wanted to make something like that for my kiddos, but they were too intimidating to me. 😉 Yours actually don’t sound too hard… Haha. And they look delicious!
OMGOSH YES! Thank you! Finally a recipe for this that doesn’t use almond flour. You made my day! Will be trying soon for Little Miss!
Yay! I’m so glad to hear, Keeley!
Hi Sarah,
I sent you an email…no idea if it will arrive. Anyway, I live in Arizona-home of Mexican food, and I adapted your breakfast bar recipe to make empanadas.
I cut down the sugar, left out the syrup, and added a little almond milk. Then, being very impatient, I dumped everything into my food processor and did’t chill the dough. The recipe makes 12 balls which are then flattened into circles. About 1 t of filling will fit on each one. Fold over into a 1/2 circle, crimp the edges shut with a fork, bake at 350 for 22 minutes. Muy fácil…….(Very easy) The filling can be savory or sweet, and you can add more sugar or less.
Thanks for your sharing! Sounds yummy 🙂
Can I use banana instead of applesauce?
‘
I haven’t tried it, but I’m sure it would work great!