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Vegan Coconut Flour Breakfast Bars (grain-free, oil-free)

Start the day with delicious nutrition in the form of my easy Vegan Coconut Flour Breakfast Bars! They are also grain-free, oil-free, gluten-free & very easy to make.

coconut flour and flax breakfast bars, cut into squares on a slate cutting board

Vegan Nut-Free Coconut Flour Breakfast Bars

I love the idea of breakfast bars and breakfast cookies (or “biscuits,” as several manufacturers prefer to name them). The portability is a major factor of their appeal(even if I am only toting them up to my office along with a cup of coffee), but it;s also the toothsome-ness: some days I want to begin with crunching and nibbling instead of slurping, spooning (the utensil-dependent kind), or forking.

I hate the idea of any of you being left out of the joy of cookies for breakfast, hence if you are easing up or eschewing grains, I offer up my grain-free breakfast bars made with coconut flour and ground flax seeds.

grai-free coconut flour breakfast bars, uncut, on a slate cutting board

Recipe Benefits

These delicious, filling bars are:

  • Vegan {egg-free, dairy-free}
  • Gluten-free
  • Grain-free
  • Oil-free
  • High in fiber
  • Nut-free
  • Quick & easy to make

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

You will also need a small amount of water and (optional) salt.

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

  • Preheat the oven to 350F (180C). Line a 9-inch (22.5 cm) square pan with parchment paper or foil.
  • In a small bowl, combine the psyllium husks and water. Let stand 5 minutes to thicken.
  • In a medium bowl, whisk the coconut flour, flaxseed meal, sugar, baking powder and salt until blended.
  • Stir in the psyllium mixture, milk and vanilla until very well blended and no lumps remain. Stir in HALF of the dried fruit and nuts.
  • Spread the batter evenly in the prepared pan; sprinkle with the remaining fruit and nuts.
  • Bake in the preheated oven for 35 to 40 minutes or until golden brown and a toothpick inserted near the center comes out clean.
  • Transfer pan to a rack and cool the bars completely in the pan. Use the parchment to lift the bars from the pan to a cutting board.
  • Cut into 9 large squares.

FAQ

  • What is the taste & texture of the vegan coconut flour breakfast bars? These fall on the cake-y side of the breakfast cookie spectrum but they hold up very well for the trek to work or the gym.
  • What seeds should I use in the bars? Suggested seeds include pepitas (green pumpkin seeds), sunflower seeds, sesame seeds, and hulled hemp seeds. You can use an equal amount of nuts in place of the seeds, if desired or preferred.
  • How should I store the bars? Store the cooled bars in an airtight container at room temperature for 3 days or in the refrigerator for up to 2 weeks. Alternatively, freeze the bars (wrapped and in a sealed container) for up to 3 months.
  • What is a good substitute for the coconut sugar? An equal amount of cane sugar, brown sugar, maple syrup, or agave nectar can be used in place of the coconut sugar.
  • Are the bars portable? Yes, with a caution. I do not recommend tossing a wrapped bar directly into a purse or backpack. Rather, pack the bar in a hard storage case of some kind. Otherwise, you will end up with more crumbs than cake. (Although a fistful of cake crumbs is not too shabby, so long as you have some privacy and a mini vacuum.)
  • Are the bars very sweet? The bars are faintly sweet–only 2 tablespoons of added sweetener for the entire batch–since they also have the sweetness of dried fruit. The combination of high fiber from the coconut flour , flax, psyllium, and seeds will  keep you happily satisfied until lunchtime, or cut the bars into smaller pieces for mini snacks during the day.

Happy baking!

a coconut flour breakfast bar on a piece of foil
coconut flour and flax breakfast bars, cut into squares on a slate cutting board

Vegan Coconut Flour Breakfast Bars (oil-free, GF, nut-free)

Yield: 9 squares
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Grain-free nut-free breakfast bars made with coconut flour and flaxseed meal. They are also gluten-free & high in protein.

Ingredients

  • 3 tablespoons (15 g) whole psyllium husks
  • 3/4 cup (175 mL) water
  • 1/4 cup (28 g) coconut flour
  • 1/4 cup (26 g) flaxseed meal (ground flax seeds)
  • 2 tablespoons (24 g) coconut sugar (or sweetener of choice)
  • 1 teaspoon (5 g) baking powder
  • 1/4 teaspoon salt
  • 1 and 1/3 cups milk (dairy or nondairy)
  • 1 teaspoon vanilla extract
  • 1/2 cup (packed) dried fruit (chopped, if needed)
  • 4 ounces raw or toasted seeds (see notes)

Instructions

  1. Preheat the oven to 350F (180C). Line a 9-inch (22.5 cm) square pan with parchment paper or foil..
  2. In a small bowl, combine the psyllium husks and water. Let stand 5 minutes to thicken.
  3. In a medium bowl, whisk the coconut flour, flaxseed meal, sugar, baking powder and salt until blended. Stir in the psyllium mixture, milk and vanilla until very well blended and no lumps remain. Stir in HALF of the dried fruit and nuts.
  4. Spread the batter evenly in the prepared pan; sprinkle with the remaining fruit and nuts.
  5. Bake in the preheated oven for 35 to 40 minutes or until golden brown and a toothpick inserted near the center comes out clean.
  6. Transfer pan to a rack and cool the bars completely in the pan. Use the parchment to lift the bars from the pan to a cutting board; cut into 9 large squares.

Notes

Nuts and Seeds Tip: Suggested seeds include pepitas (green pumpkin seeds), sunflower seeds, sesame seeds, and hulled hemp seeds. You can use an equal amount of nuts in place of the seeds, if desired or preferred.

Storage: Store the cooled bars in an airtight container at room temperature for 3 days or in the refrigerator for up to 2 weeks. Alternatively, freeze the bars (wrapped and in a sealed container) for up to 3 months.

Sweetener Options: An equal amount of cane sugar, brown sugar, maple syrup, or agave nectar can be used in place of the coconut sugar.

Nutrition Information
Yield 9 Serving Size 1 square
Amount Per Serving Calories 74Total Fat 2gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 1mgSodium 117mgCarbohydrates 13gFiber 3gSugar 4gProtein 2g

Did you make this recipe?

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Esther

Saturday 2nd of March 2024

Hi there, I tried this recipe today and it’s come out slimy and raw inside. Any ideas where I went wrong? Many thanks, Esther

Esther

Wednesday 6th of March 2024

@Camilla, Thanks for the feedback. I used whole psyllium husk and the correct sized tray. It felt like there was too much psyllium husk gel when I added it in, very odd. I will try the recipe again ????

Camilla

Tuesday 5th of March 2024

Hi Esther,

Oh no, so sorry to hear that. That sounds strange. I am wondering if perhaps you used a smaller pan (making the batter thicker, so didn't cook through)? Or perhaps did not bake long enough (could be oven temperature)? Did you use whole psyllium husks or psyllium powder? Sometimes readers have used an equivalent volume of psyllium powder (rather than weight) of psyllium powder instead of whole psyllium husks, that could really throw things off.

Adele

Sunday 17th of December 2023

Thank you for the recipe these are wonderful!!!

lisa

Tuesday 12th of September 2023

Mine are in the oven I'm so happy with the smell of my house and how it looked going in. Can't wait to try.....10 minutes left. Thanks for the recipe, very easy to follow and make.

Camilla

Tuesday 12th of September 2023

I hope you like the bars, Lisa! ????

Mary

Thursday 11th of November 2021

I see 1/4 c. coconut flour twice in the ingredient list. I don't see instructions to add it in two different places. Is the second listing an error, or do I use 1/2 cup?

Camilla

Friday 12th of November 2021

Apologies, Mary, I have made the correction. Thank you for alerting m!

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