Start the day with satisfying nutrition in the form of my straightforward Vegan Coconut Flour Breakfast Bars! They are also grain-free, oil-free, gluten-free & very straightforward to make.
Vegan Nut-Free Coconut Flour Breakfast Bars
I love the idea of breakfast bars and breakfast cookies (or “biscuits,” as several manufacturers prefer to name them). The portability is a major factor of their appeal (even if I am only toting them up to my office along with a cup of coffee), but it is also the toothsome-ness: some days I want to begin with crunching and nibbling instead of slurping, spooning (the utensil-dependent kind), or forking.
I hate the idea of any of you being left out of the joy of cookies for breakfast, hence if you are easing up on, or eschewing, grains, I offer up my grain-free breakfast bars made with coconut flour and ground flax seeds.
Recipe Benefits
These satisfying, filling bars are:
- Vegan {egg-free, dairy-free}
- Gluten-free
- Grain-free
- Oil-free
- High in fiber
- Nut-free
- Quick & straightforward to make
Ingredients
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.
- coconut flour
- flaxseed meal (ground flax seeds)
- coconut sugar (or sweetener of choice)
- baking powder
- nondairy milk (e.g., soy milk, hemp milk, coconut milk)
- vanilla extract
- dried fruit (such as dried blueberries, raisins, cherries, apricots, cranberries)
- raw or toasted seeds (such as pepitas, sunflower seeds, hulled hemp seeds)
Step by Step Instructions
Note that the complete instructions are also in the recipe card below.
- Preheat the oven to 350F (180C). Line a 9-inch (22.5 cm) square pan with parchment paper or foil.
- In a medium bowl, whisk the coconut flour, flaxseed meal, coconut sugar, baking powder and salt until blended.
- Stir in the milk and vanilla until very well blended and no lumps remain. Stir in HALF of the dried fruit and seeds.
- Spread the batter evenly in the prepared pan; sprinkle with the remaining fruit and seeds.
- Bake in the preheated oven for 35 to 40 minutes or until golden brown and a toothpick inserted near the center comes out clean.
- Transfer pan to a rack and cool the bars completely in the pan. Use the parchment to lift the bars from the pan to a cutting board.
- Cut into 9 large squares.
FAQ
- What is the taste & texture of the vegan coconut flour breakfast bars?These fall on the cake-y side of the breakfast cookie spectrum but they hold up very well for the trek to work or the gym.
- What seeds should I use in the bars?Suggested seeds include pepitas (green pumpkin seeds), sunflower seeds, sesame seeds, and hulled hemp seeds. You can use an equal amount of nuts in place of the seeds, if desired or preferred.
- How should I store the bars?Store the cooled bars in an airtight container at room temperature for 3 days or in the refrigerator for up to 2 weeks. Alternatively, freeze the bars (wrapped and in a sealed container) for up to 3 months.
- What is a good substitute for the coconut sugar?An equal amount of cane sugar, brown sugar, maple syrup, or agave nectar can be used in place of the coconut sugar.
- Are the bars portable?Yes, with a caution. I do not recommend tossing a wrapped bar directly into a purse or backpack. Rather, pack the bar in a hard storage case of some kind. Otherwise, you will end up with more crumbs than cake. (Although a fistful of cake crumbs is not too shabby, so long as you have some privacy and a mini vacuum.)
- Are the bars very sweet?The bars are faintly sweet–only 2 tablespoons of added sweetener for the entire batch–since they also have the sweetness of dried fruit. The combination of high fiber from the coconut flour , flax, and seeds will keep you happily satisfied until lunchtime, or cut the bars into smaller pieces for mini snacks during the day.
Happy baking!
Related Recipes:
- 3-Ingredient Keto Protein Bars (vegan)
- Carrot Cake Millet Bars (vegan, gluten-free, low fodmap)
- Millet Apricot Energy Bars (vegan, gluten-free)
- 4-Ingredient Coconut Flour Bread
- 2-Ingredient Flax Sandwich Bread
Vegan Coconut Flour Breakfast Bars (oil-free, GF, nut-free)
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Total Time: 40 minutes
- Servings: 9 squares
Ingredients
- 1/4 cup coconut flour
- 1/2 cup flaxseed meal (ground flax seeds)
- 3 tablespoons coconut sugar (see notes for options)
- 1 teaspoon baking powder (certified GF, as needed)
- 1/4 teaspoon salt
- 1 cup nondairy milk (e.g., almond milk, soy milk, cashew milk)
- 1 teaspoon vanilla extract
- 1/2 cup chopped dried fruit (e.g., raisins, dried cranberries , dried blueberries, dried apricots)
- 1/2 Cup raw or toasted seeds (e.g., sunflower seed kernels , pepitas , hemp years)
Method
- Preheat the oven to 350F (180C). Line a 9-inch (22.5 cm) square pan with parchment paper or foil.
- In a medium bowl , whisk the coconut flour , flaxseed meal , coconut sugar , baking powder and salt until blended. Stir in the milk and vanilla until very well blended and no lumps remain. Stir in HALF of the dried fruit and seeds.
- Spread and press the batter/dough evenly in the prepared pan; sprinkle with the remaining fruit and nuts.
- Bake in the preheated oven for 35 to 40 minutes or until golden brown and a toothpick inserted near the center comes out clean.
- Transfer pan to a rack and cool the bars completely in the pan. Use the parchment to lift the bars from the pan to a cutting board; cut into 9 large squares.
Notes
Nuts and Seeds Tip: Suggested seeds include pepitas (green pumpkin seeds), sunflower seeds , sesame seeds, and hulled hemp seeds. You can use an equal amount of nuts in place of the seeds, if desired or preferred. Storage: Store the cooled bars in an airtight container at room temperature for 3 days or in the refrigerator for up to 2 weeks. Alternatively, freeze the bars (wrapped and in a sealed container) for up to 3 months. Sweetener Options: An equal amount of cane sugar , brown sugar, maple syrup , or agave nectar can be used in place of the coconut sugar .
