Gluten Free Dessert Bars Recipe

Gluten Free Breakfast Bars

Our friends at the amazing food delivery service Provenance Meals [] have another delicious gluten-free treat recipe to share, and we’re pretty darn excited about it. We get asked about good and healthy snack or protein bar options all the time, especially from our busy patients who are on-the-go and traveling a lot. These bars are a gift for all of you busy people. They would also be a perfect after-school snack or as a sweet treat in any lunch box. And did we mention; they’re gluten free, dairy free and egg free?

Gluten Free Dessert Bars Recipe by Chef Liam Miller


  • 1 ½ cups Almond Flour
  • ½ cup Gluten-Free Rolled Oats
  • 1 ½ cups Coconut Oil (Note: you may need less coconut oil, depending on how much nuts and fruits you put in. The texture should be like wet sand.)
  • 1 tbsp Vanilla Extract
  • 1 tsp Salt
  • ½ cup Honey or Maple Syrup
  • ½ cup Mixed Seeds and Nuts (Flax, Sunflower, Pepitas, Cashew, Chia)
  • ½ cup Dried Fruit (Cranberry, Cherry, Crystalized Ginger, Blueberry, Apricot)
  • 8 oz Dark chocolate
  • ½ cup Shredded Coconut


Pre-heat the oven to 375 degrees and grease a 9 by 13 inch baking dish.

In a large bowl, use your hands to mix together the almond flour, rolled oats, coconut oil, vanilla extract, salt, honey, seeds and dried fruit. Add enough coconut oil so the texture is like wet sand.

With your hands firmly press the mixture into the baking dish.

Evenly spread the shredded coconut on top.

Melt the chocolate in a double boiler on the stove.

Drizzle the melted chocolate over the top of the bars.

Bake for 25 minutes in 375F degree oven.

Cool bars on the counter and then in the freezer before cutting.

Cut and store in air-tight container.

  • Confused

    This recipe looks great but I’m confused…there are many many articles on this site and others about how sugar is to be avoided. This recipe (and many gluten free recipes) has 1/2 cup of honey/maple syrup plus dried fruit. While those may be better forms of sugar, they are still sugar. This is being recommended as a healthy option for breakfast? Aren’t there better protein bar options that don’t have sugar, at least not honey, maple syrup or agave? Thanks!

  • Deb

    A better option would be coconut nectar or coconut crystals that are low in the GI. And they taste good.

  • kahty

    I would agree with the coconut nectar, however would also consider eliminating the sweetener altogether as the dried fruit and chocolate offers plenty of sweetness. This looks to be more of a desert than a breakfast. I would also soak the almond flour and oats overnight to breakdown phytates. Looks yummy!

  • Saskia

    Please note that most oats are cross contaminated with gluten from wheat. If you strictly avoid gluten, make sure to use certified gluten free oats.

  • Ellen Rashkow

    The recipe is incorrect. There must be a typo bc it turned into a liquid mess! Please check recipes before you publish them!!!

  • PK

    It seems to be at far too high a temperature so the mixture boiled altogether to a crisp rather than baking and keeping its layers. A shame as it took quite a while and plenty of nice ingredients to prepare. I didn’t use oats as even gluten free oats can cause an adverse reaction if you are wheat and gluten intolerant.

  • joann

    Didn’t turn out right for me either. Seems to have way too much oil!

  • Anonymous

    Hello all – thank you for your feedback on this recipe. We agree this is a bit too decadent for breakfast, so have re-named it to Dessert Bars. You are always welcome to use less honey than indicated for a less sweet option. In terms of the coconut oil, we spoke to Chef Liam and he said that “the amount of oil is dependent in how much nuts and fruit you put in. So the more you add, the more oil you’ll need. The texture should be like wet sand.” So please use less oil as appropriate. We’re very sorry to anyone that was disappointed by this recipe!

  • Mary Kay Matthews

    Missing ingredient is probably egg whies