Breakfast Bars

These hearty breakfast bars remind me of a granola bar or an omega-3 packed power bar.  They’re filling and tasty.

After I made a batch of these and was waiting for them to cool before cutting and stylizing them for a “photo shoot,” my younger son proudly taunted me that he had picked out all of the raisins from the top of the bars.

Needless to say, I was quite miffed.  Especially since I have a couple of half gallon jars full of raisins at the boys disposal which they freely dip into when they have a “sugar” fix.

Well, I found a corner of the bars that still had the raisins mostly in tact for the photo above.

Breakfast Bars

Print Pin Recipe
Servings 12 bars


  • In a small bowl, combine almond flour, salt and baking soda
  • In a large bowl, combine grapeseed oil, agave and vanilla
  • Stir dry ingredients into wet
  • Mix in coconut, pumpkin seeds, sunflower seeds, almond slivers and raisins
  • Grease an 8 x 8 inch baking dish with grapeseed oil
  • Press the dough into the baking dish, wetting your hands with water to help pat the dough down evenly
  • Bake at 350°F for 20 minutes
  • Cool bars in pan for 2 hours, then serve
Prep Time 15 mins
Resting Time 20 minutes
Cook Time 20 mins
Total Time 55 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

None of the nuts and seeds in this low-maintenance bar are toasted.  I wanted to make something quick and easy, that could be whipped up in just a couple of minutes before popping into the oven.

In other news, NPR just ran an interesting story on celiac disease that I think is worth checking out.

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paleo cooking from elana's pantryGluten-Free Almond Flour Cookbook


204 responses to “Breakfast Bars”

  1. Any chance of getting Nutritional Info?
    Or even just saturated fat, sugars, protein, carbs, & fiber.

  2. Elana,
    I have made this recipe several times and every time, it is just awesome!
    My daughter is going on a Lacrosse road trip this weekend and won’t have access to the healthiest foods – I made this to give her the energy she needs to start her day. Thank you for all that you do!

    • Tressa, thanks for letting me know this recipe is awesome! So glad to be part of your daughter’s trip with it :-)

  3. I’m a ‘low-carber’ with a sweet tooth. Have made a few of your recipes including the brownies & banana that they are simple to make with only a few ingredients. Thanks Elana. Keep up the good work :-)

  4. I have recently gone plant based eating and love this recipe. My son is Celiac snd he loves these breakfast bars as well. I use Maple syrup instead of Agave and they are just as delicious. My husband and other son love these bars too even though they are not following my plant based diet. I eat them whenever I need snack

  5. I’m just wondering what the difference is between almond flour and almond meal? I’ve always assumed they were the same thing when making recipes and never had anything go wrong…

    • I love the sound of many of your recipes but live in France and so sometimes it’s difficult to locate some of the ingredients and almond flour would be one of them. The almond meal/flour I buy seems to have the appearance of your photo, it contains no skins and I used it whenever a recipe calls for almond flour. I was interested to see you keep unused flour in freezer. Will certainly do this in future. A good tip. I’m going to try the bars and see if they are successful. Watch this space!

  6. I am so glad I discovered this recipe. After 3 tries I have been finally able to get the right consistency. This is my 5 th batch in 2 months. My wife absolutely loves this.
    I wish I could post a picture.

  7. This is the first gluten free recipe I made. Ever since my husband and I went gluten free 3 years ago because of my celiac (DH) and his gluten sensitivity, I have made many, many batches of these bars. We each have one with our coffee every morning. I make a triple batch as muffins (24 muffins) instead of bars. We never get tired of them!

    Thank you for such an awesome recipe, Elana!

  8. I really like this recipe but when I made it, the finished product didn’t stay together in bars. It crumbles completely apart. If possible, please tell me what I need to do differently for next time. Thank you!

      • The brands you have recommended in your blog are not available in my area. Wondering if you have tried or heard if the Kirkland brand is okay?

        • Lynda, thanks for your comment. If you click the highlighted links you can get them online. That’s what I do :-)

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Recipes » Breakfasts » Breakfast Bars