Say “Good Morning!” with these beautiful gluten free vegan raspberry almond breakfast bars! An almond oat bar that is slightly sweetened and filled with raspberry jam. A lovely on-the-go breakfast treat.
I’m always looking for new, flavorful breakfast ideas. I am not a cereal person, I love smoothies {just not every morning} and I only like oatmeal on cold mornings. I prefer a gluten free muffin or bagel with a cup of coffee. That’s my ideal breakfast!
Delicious homemade breakfast treats are probably one of my favorite things to bake. Muffins, scones, breads, coffeecakes. All of the above. I think I just like them because they can be eaten in the morning, for a snack or as a dessert. That’s why I’m really digging these gluten free vegan raspberry almond breakfast bars. Totally a breakfast or a dessert!
No need to fuss over these breakfast bars. They are pretty easy to make. The almond oat mixture is pressed into the pan, then covered with a layer of raspberry jam {or really any flavor of jam} and finally topped with a layer of the almond oat mixture. They are soft, not too sweet and packed with all sorts of goodness. Grab one or two to-go for a busy morning or pack in school lunch boxes.
- 1 1/2 cups gluten free oat flour*
- 3/4 cup almond flour
- 6 tablespoons coconut sugar or cane sugar**
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt
- 4 tablespoons non-hydrogenated shortening
- 3 tablespoons unsweetened applesauce
- 2 tablespoons pure maple syrup
- 3/4 cup raspberry jam
- 1/2 cup sliced almonds, crushed into small pieces
- Preheat oven to 375 degrees. Prepare 8x8-inch baking pan by lining with parchment paper or spraying with nonstick cooking spray.
- For crust/crumb topping, mix together oat flour, almond flour, sugar, baking powder and salt in large bowl. Add shortening, applesauce and maple syrup. Stir until dough comes together.
- Press about half of mixture into prepared pan, reserving the other half. Press evenly into bottom of pan. Spread even layer of raspberry jam over top.
- To remaining dough, add crushed sliced almonds. Pinch off pieces of topping {it’s a softer dough} and place even layer over top of raspberry jam.
- Bake bars for 30-35 minutes or until topping is golden brown. Allow to cool in pan. Slice and serve.
** You can also use a combination of 3 tablespoons coconut sugar and 3 tablespoons cane sugar, which is what I did.
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