No Bake Gluten Free Oatmeal Bars

I am always trying to find something filling that Kid 3 can eat in the morning. Cereal typically upsets her stomach as does just about anything with dairy or wheat. I found a recipe for Coconut Mocha Vegan Protein Bars on Pinterest. I modified the recipe somewhat to suit Kid 3's tastes.

We use Bobs Red Mill Gluten Free Rolled Oats (affiliate link). I buy my coconut milk at my grocery store. There are several brands to choose from, I buy whatever happens to be the cheapest. I have yet to notice a difference in quality between the brands available at my store.

Gluten free and dairy free (if you use dairy free chocolate chips, I did not). These bars are great for an afternoon snack or as a filling breakfast bar.

No Bake Gluten Free Oatmeal Bars

by Jen Loves Life

Cook Time: 0

Keywords: breakfast dessert snack gluten-free vegetarian oatmeal coconut milk coconut chocolate 

Adapted from: Coconut Mocha Vegan Protein Bars

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Ingredients (12 Bars)

• 3 cups gluten free rolled oats
• 4 tablespoons ground flax seed
• 1/4 teaspoon sea salt
• 1 cup sunflower seed butter (or your favorite nut butter)
• 1 teaspoon vanilla extract
• 1/2 cup semisweet chocolate chips
• 1/2 cup unsweetened shredded coconut
• 1 can full fat coconut milk

Instructions

Line a8x8 baking dish with parchment paper. Allow for the paper to hang over the top of pan.

Use a food processor to grind the oats into a course meal, leaving some larger pieces of oats in the mix. Pour the oat meal into a large mixing bowl.

Add dry ingredients to oat meal. Stir to combine.

Add coconut milk and mix. Next add vanilla and sunflower seed butter. Mix well.

Pour in coconut and chocolate chips. I prefer to use mini chocolate chips because it just feels like there's more chocolate even though there isn't.

Transfer the mixture to the baking dish. Press the mix into the pan firmly. Cover pan and refrigerate for 20 minutes or longer.

Once bars have chilled remove from refrigerator. Lift block of bars from the baking dish using the extra parchment paper. Cut the bars into six long strips, then cut the strips in half.

I melted chocolate and coconut oil in the microwave and drizzled on top with a little bit of the unsweetened coconut, this step is optional.

Store the bars in an air-tight container in the fridge.

I store mine in freezer. Kid 3 just grabs one in the morning and sets it out of the counter while she gets ready for school and by the time she's done it's defrosted and ready to eat.

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