Gluten-Free Berry and Oat Breakfast Bars

Hi Bakers,

Breakfast bars are so expensive but you can make them much cheaper at home. Eight dollars for a box of six bars seems criminal…so we’re making a whole pan for a lot less :) Packed with oats, dates (for some chew), and lots of berries these bars are sure to please. Chill them well or they will be a bit crumbly! I hope you decide to try these yummy and easy bars ~Carolyn

Gluten-Free Berry and Oat Breakfast Bars

Adapted from the Epicurious recipe for Berry-Berry Streusel Bars

Crust

2 cups old-fashioned oats

1 cup Cup4Cup Multipurpose gluten-free flour

3/4 cup brown sugar

1 teaspoon sweet rice flour

1/2 baking soda

1/4 teaspoon salt

6 medjool dates (~ 1/3 cup)

3/4 cup butter minus 1 tablespoon 

1 tablespoon honey

Filing

12 ounces of frozen mixed berries, thawed

1 1/2 cups berry jam

4 teaspoons Cup4Cup gluten-free flour

zest of one lemon

Preheat oven to 375F and place rack in the center position. Grease or line a 9x13” pan with parchment, and set aside. Blend oats, flour, sugar, soda, and salt until the oats are in small pieces. Add dates and blend completely. There may be tiny bits of dates but that’s fine. Add butter and honey and pulse until the mixture begins to make clumps. Remove from the food processor and spread half the mixture into the bottom of the pan. Press down well. Bake for 12 minutes or until the crust is golden brown. Cool for 10 minutes while you prepare the filling.

Combine filling ingredients until well mixed. Spoon evenly over the cooled crust. Sprinkle the remaining crust mixture over the filling as evenly as possible. Pat down a bit to ensure it sticks together. Bake for about 30 minutes or until the filling bubbles and the crust is brown. Cool completely before cutting.