I was inspired to whip up a batch of wheat free breakfast bars today after reading the breakfast bar post by my pal Joya over at JoyaBaby. My recipe follows some of the same path as hers, but without wheat flour. I have substituted a gluten free baking mix and almond meal for flour. Obviously this recipe is not gluten free unless you make it with gluten free oats. I used regular quick oats as I can tolerate them in smallish amounts. If you cannot eat nuts, you might want to leave the almond meal out as well. As is the recipe smells and tastes a little like Caramel Apples.
Caramel Apple Gluten Free Breakfast Bars:
4 small tart apples, grated or diced small
2.5 cups quick cooking oats (Use Gluten Free if desired)
2/3 C butter, cubed and softened
3/4 c brown sugar
4 eggs
1.5 c Pamela’s Products Gluten Free Baking mix
1tsp each baking powder (gluten free) and baking soda
1/2 C Almond Meal
2 tsp cinnamon
1 tsp vanilla
Cream butter and sugar together in a mixing bowl. Beat in eggs. Stir in apples, oatmeal, flours, baking powder & baking soda & cinnamon & vanilla. Batter should be very thick. Add additional oats if needed.
Turn mixture out onto a cookie sheet lined with parchment or a silicon baking pad. Do not spread too thick. I used an xl commercial size baking sheet. If you are using a smaller size, do two baking sheets.
Bake at 375 for 25-35 minutes until browned all over and a knife inserted into the center comes out clean.
Cool and slice into bars.
Note: If you want to be decadent, you can drizzle the cooled bars with a little caramel. We refrained because I know my little kids would just lick the caramel off all the bars and leave the bars behind. Stinkers!
Store in fridge in layers separated by waxed paper. Warm (flat) in oven or toaster oven or nuke a few seconds before serving. These bars are soft and muffin-like but sturdy enough to walk out the door with!
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