Easy gluten free breakfast bars

Fibre-rich, protein-supported, gluten-free and designed for stable morning energy.

These gluten-free breakfast bars are made to give you steady energy without a sugar crash.

They contain oats, almond flour, flaxseed and collagen for protein and fibre to help you feel full for longer. Chopped dates and a little honey add natural sweetness, while pumpkin seeds provide important minerals to support your body during stress and hormonal changes.

These bars are free from gluten, refined sugar and inflammatory oils. They are a great option for busy mornings and can be made ahead for the week.

Why this works for me

1. Flaxseed → supports 0estrogen clearance and reduces inflammation.

2. Almond flour + eggs → protein and fat for stable cortisol and blood sugar.

3. Oats + apple → fibre to support digestion.

4. No refined sugar, no gluten, no inflammatory oils.

easy gluten free breakfast bars

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Ingredients

makes 8-10 bars

Dry Ingredients

• Gluten-Free Rolled Oats – 135g

• Almond Flour – 70g

• Ground Flaxseed – 14g (2 tbsp)

• Collagen Peptides – 20g (2 tbsp)

• Pumpkin Seeds – 10g (1 tbsp)

• Baking Powder – 5g (1 tsp)

• Sea Salt – ¼ tsp

• Ground Cinnamon – 1 tsp

Wet Ingredients

• Apple (peeled, finely diced) – 120g

• Berries (fresh or frozen) – 75g

• Medjool Dates (finely chopped) – 80g (about 4-5 dates)

• Raw Honey – 15g (1 tbsp)

• Coconut Oil (melted) – 45g (3 tbsp)

• Vanilla Extract – 1 tsp

• Eggs – 2

Method

Preheat oven to 160°C fan.

1. Line a 20x20cm (8x8 inch) baking tin with parchment paper.

2. In a large bowl, mix oats, almond flour, flaxseed, collagen, pumpkin seeds, baking powder, salt and cinnamon.

3. In a separate bowl, whisk eggs, honey, melted coconut oil and vanilla.

4. Stir wet ingredients into dry until fully combined.

5. Fold in apple, berries and chopped dates.

6. Allow mixture to sit for 5 minutes (important for flax absorption and structure).

7. Press firmly into prepared tin.

8. Bake for 28–32 minutes, until golden and set in the centre.

9. Cool completely before slicing into 9–12 bars.

   Option - I like to eat mine with a spoonful of gut healthy coconut milk yoghurt.

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Organic gluten free oats

Coconut oil

baking tray 20 x 20

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Store for 3-4 days in an airtight container or freeze them:

Freezing Instructions

1. Cool bars completely.

2. Slice into individual portions.

3. Wrap each bar in parchment paper.

4. Store in an airtight freezer container or freezer bag.

5. Freeze for up to 3 months.

To Defrost

• Leave at room temperature for 1–2 hours

• Warm gently in oven at 150°C for 5–7 minutes (option)

They freeze beautifully — collagen does not affect texture after thawing.