Friday, March 30, 2012

Banana Oat Breakfast Bars {gluten, dairy and egg-free}

Pin It
I think breakfast can be the toughest meal for those with food allergies, especially if you're new to it.  Scrambled eggs and toast are not going to cut it for this crowd.  So I'm always looking for nutritional options for breakfast foods.  This is a new one I've been testing out on my family and everyone likes it.  It's high on the nutrition scale and low on the effort scale.  Just bake it the night before and, in the morning, your breakfast will be waiting for you.  The recipe is based on this one I found at  

Side note on baking with bananas: I discovered while making this recipe that my Sunbeam Heritage Mixmaster (similar to this one) does a great job of mashing up bananas.  Maybe I'm not that smart, but I never thought of doing this before!  When I broke up the banana and put it in the mixer's bowl as my first ingredient, then mixed it for a minute or two on a medium speed, it saved me from having to fork mash the bananas (a job I don't enjoy).  Great time and mess saver.

Banana-Oat Breakfast Bars

3/4  cup sorghum
1/4  cup potato or tapioca starch
1/2 tsp xanthan gum
1/2 tsp baking soda
1/4 cup ground flaxseed
2 cups gluten-free oats (use either Gluten-Free Rolled Oats or my new discovery of Gluten-Free Quick Oats)
2 ripe medium bananas, mashed
1/2 cup peanut butter
1/2 cup oil (canola, safflower or similar)
1/2 cup brown sugar
1 tsp vanilla

In a mixing bowl, whisk together dry ingredients (sorghum flour, starch, xanthan gum, baking soda, flaxseed and oats).  Set aside.  In a large mixing bowl, break up bananas and mash them using a fork or a stand mixer.  Add to the mashed bananas: peanut butter, oil, brown sugar, and vanilla.  Combine.  Add in dry ingredients and mix using hand or stand mixer.  Spread dough into an 8 by 11 inch pan and bake at 350 for 20-25 minutes.  Let cool a bit before cutting.

Note:  These are still moist and fresh the next day, so feel free to bake these the night before.

This recipe is being shared at Allergy Free Wednesday and Gluten Free Wednesdays


  1. These breakfast bars look scrumptious!

    1. Thanks Laura! I made these to eat in the car this weekend and they held together beautifully. No crumbly mess (yeah!)and everyone likes them.

  2. Fabulous!

    Thank you for sharing your recipe with us last week on AFW! Be sure to check back this week for reader favorites and hostess picks.

    Be Well,
    --Amber & AFW Hostesses

  3. I love the addition of nutbutter too...kind of unexpected!! Will have to try these!

  4. I made these tonight and they were yummy!! I used half theoats and half the mixture seemed very dry, so more seemed like it would be too much. I used sunflower seed butter, and stevia/palm sugar to sweeten! My really picky son who I am struggling to fill up loved these, aand I could have jumped for joy...with coconut oil and sunflower seed butter and oats...these were GOOD calories!

    1. Tessa - So glad to hear your success with these. I wonder why your mixture was dry - could it be a difference in the nut butters? It feels so good to serve our kids wholesome allergy-free foods! Glad your son liked these!

  5. Can I make these with NO nut butter at all? would it still work?

    1. The nut butter is a central ingredient in this recipe. I don't think it would work to leave it out.


Thanks so much for your comment! Due to a high volume of spam, comments are being moderated. Your comment will appear as soon as it as been approved.