Peanut Butter Breakfast Bars
Ingredients
- 1 cup All Purpose Gluten-Free Flour
- ½ tsp Baking Soda
- 2 tbsps Stevia Powder
- 3 Eggs
- ¼ cup Coconut Oil (melted, then measured)
- 1 tsp Vanilla Extract
- ¼ cup All Natural Peanut Butter (runny, chunky)
- ¼ cup Dark Chocolate Chips (or chunks)
- ¼ cup Oats (rolled)
Instructions
- Preheat the oven to 350ºF (175ºC). Line a baking dish with parchment paper.
- In a mixing bowl, stir together the flour, baking soda, and stevia. Then stir in the eggs, coconut oil, and vanilla extract.
- Transfer the mixture to the baking dish and spread into an even layer. Drop the peanut butter in dollops across the top, then sprinkle the chocolate chips and oats across the top. Bake for about 12 to 15 minutes or until lightly golden brown and cooked through. Let cool before slicing and enjoy!
Notes
Leftovers: Refrigerate in an airtight container for up to one week, or freeze if longer.
Serving size: A 8 by 8-inch baking dish was used to make 9 servings.
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.
Serving size: A 8 by 8-inch baking dish was used to make 9 servings.
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.
