Peanut Butter Breakfast Bars
Ingredients
- 122 grams Oats rolled
- 80 grams All Purpose Gluten-Free Flour
- 2 grams Baking Powder
- 2 grams Baking Soda
- 28 grams Stevia Powder
- 3 Egg
- 60 milliliters Unsweetened Almond Milk
- 59 milliliters Coconut Oil melted, then measured
- 129 grams All Natural Peanut Butter runny, chunky
- 120 grams Dark Chocolate Chips or chunks
Instructions
- Preheat the oven to 350ºF (175ºC). Line a baking dish with parchment paper.
- In a mixing bowl, stir together the oats, flour, baking powder, baking soda, and stevia until well combined. Add the eggs, almond milk, coconut oil, and peanut butter. Stir well to combine.
- Transfer the mixture to the baking dish and sprinkle the dark chocolate chips overtop. Bake for 12 to 15 minutes or until lightly golden brown and cooked through. Allow them to completely cool then slice into squares and enjoy!
Notes
Leftovers
Refrigerate in an airtight container for up to one week, or freeze if longer.
Serving Size
A 9- x 12-inch baking dish was used to make 12 servings.
Nut-Free
Use rice milk or oat milk instead of almond milk.
More Flavor
Add cinnamon and vanilla extract. Substitute some of the almond milk for butter.
Additional Toppings
Whole peanuts and/or chocolate drizzle.
Flour
This recipe was developed and tested using Bob's Red Mill All Purpose Gluten-Free Flour. Please note that if using another brand of flour, results may vary.
Refrigerate in an airtight container for up to one week, or freeze if longer.
Serving Size
A 9- x 12-inch baking dish was used to make 12 servings.
Nut-Free
Use rice milk or oat milk instead of almond milk.
More Flavor
Add cinnamon and vanilla extract. Substitute some of the almond milk for butter.
Additional Toppings
Whole peanuts and/or chocolate drizzle.
Flour
This recipe was developed and tested using Bob's Red Mill All Purpose Gluten-Free Flour. Please note that if using another brand of flour, results may vary.
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