Updated: Aug 9, 2019
Going gluten-free 6 years ago was one of the greatest decisions for me and my families health. We have less skin and digestive issues, our moods are more balanced and we just feel better eating gluten-free.
With that said, not all gluten-free food is good for you or very affordable. Many gluten-free options are made with filler ingredients like rice, tapioca and different varieties of sugar which is not ideal for growing kids.
One of my kids favorite treats are strawberry "cereal" or breakfast bars. Every time we go to the store they beg me to buy them. As much as I want to make them happy purchasing a pack of 5 bars for $6 when you have 3 kids does not make a lot of financial sense and honestly the ingredients don't make me jump to purchasing either.
I'm just not the Mom to buy treats filled with crap ingredients just because my kids want them. Sorry not sorry.
So, to help my kids feel they are getting a treat they love and to give me peace of mind in giving them quality treats that are more financially friendly I decided to try making our own gluten-free strawberry bars that my boys can enjoy. And they do. They love them so much that a batch doesn't last long. I have been playing around with this recipe for awhile now and think it's finally time to share it with all of you!
I hope you enjoy this treat!!
Strawberry Breakfast Bars
Kitchen gadgets you will need:
Large baking sheet
Large Cutting board
1 Cup GF old fashioned oats
1 Cup Millet, Almond or Garbanzo Flour
1/2 C Sunflower or Pumpkin seeds
1 Tbsp Chia Seeds (optional)
1 Tbsp Hemp Seeds (optional)
4 Tbsp ground flax seeds (flaxseed meal)
1/4 tsp sea salt
1 scoop Vanilla protein powder
8 tbsp melted butter
2 tbsp olive oil
1-2 Cups Strawberry jam
**opt for organic ingredients when possible
Preheat oven to 350
In food processor, combine oats, flour, sunflower or pumpkin seeds, chia and hemp seeds, ground flax and salt; pulse until well blended.
Put mixture in a large bowl
Add butter into mixture and blend until it's coarse and slightly damp. (I use my hands for this part but you can use your spatula or the food processor.)
Get your baking sheet and add your olive oil to coat the entire pan
Take half of the oat mixture and press firmly into the pan making sure it's an even thickness.
Spread your strawberry jam over the oat mixture with a spoon. Be very gentle doing this, if you press to hard the jam will lift the oat mixture up.
Sprinkle the remaining oat mixture on top, gently pressing it into the jam, covering the entire sheet.
Bake for 30 minutes or until golden brown.
Let cool completely before cutting. This is a very important step or the entire mix will fall apart. You can place the baking sheet on a wire rack to speed the process up if wanted.
Once cooled, take a spatula and slightly lift along the edges and bottom of the oat mixture. Take the baking sheet and gently flip it over onto the cutting board. Cut into even bars. Makes 12-16 bars.
Serve and enjoy!
To store you can wrap the bars individually or place in an airtight container and keep in fridge for up to 2 week or on the counter for up to 7 days.
**If flipping the baking sheet over scares you you can cut the bars on the baking sheet, or you can even put parchment paper down on the baking sheet before making the bars to make it easier to pull them out and cut them.
**you can substitute the butter with coconut oil. We have histamine issues so we don't use coconut oil in our food.
**If you make this recipe and share it on social media tag @knowmommy #knowmommyeats
**If you make any variations on this recipe let me know! I am always looking for new ideas to help this modern, mindful mama out!