Description
These gluten-free oatmeal breakfast bars are the perfect combination of fiber, healthy fats, and natural sweetness. Packed with soaked oats, dried prunes, and seeds, they’re a delicious and nutritious snack or breakfast on the go.
Ingredients
2 cups gluten-free rolled oats, soaked
15–17 dried prunes, soaked and chopped
½ cup sunflower seeds, soaked
½ cup pumpkin seeds, soaked
⅓ cup dried cranberries, soaked
Instructions
Soak oats, prunes, sunflower seeds, pumpkin seeds, and cranberries separately in water for about 30 minutes. Drain thoroughly.
Preheat oven to 350°F (175°C). Line an 8×8-inch baking dish with parchment paper.
In a large bowl, combine all soaked ingredients and mix well, using your hands if needed to bind.
Press mixture evenly into the prepared baking dish.
Bake for 20–25 minutes, until edges are golden and bars feel firm.
Cool completely in the pan before cutting into squares.
Notes
Add raisins or chopped dates for extra sweetness.
Toss in chopped nuts like almonds or walnuts for crunch.
Spice it up with cinnamon or vanilla extract.
Swap seeds with chia, flax, or hemp seeds as preferred.
Optionally add a scoop of plant-based protein powder (adjust wet ingredients accordingly).
- Prep Time: ~10 minutes (plus 30 minutes soaking)
- Cook Time: 20–25 minutes
- Category: Breakfast, Snack
- Method: Baking, Soaking
- Cuisine: Health-focused, Gluten-Free
