Name: Vegan Coconut Flour Breakfast Bars {nut-free, grain-free, gluten-free}
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 9
Cuisine: American
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 coconut palm sugar (or sweetener of choice); 1 teaspoon baking powder; 1/4 teaspoon fine sea salt; 2 tablespoons olive oil (or oil of choice); 1 and 1/4 cups milk (dairy or nondairy); 1 teaspoon vanilla extract; 1/2 cup (packed) dried fruit (chopped, if needed); 4 ounces raw seeds (any variety)

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

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

Vega 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
High in fiber
Nut-free
Quick & easy to make

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.

I am going to caution against tossing a wrapped bar directly into a purse or backpack–stick 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.)

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

Yield: 9 squares

Vegan Coconut Flour Breakfast Bars {nut-free, grain-free, gluten-free}

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

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

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 coconut palm sugar (or sweetener of choice)
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 tablespoons olive oil (or oil of choice)
1 and 1/4 cups milk (dairy or nondairy)
1 teaspoon vanilla extract
1/2 cup (packed) dried fruit (chopped, if needed)
4 ounces raw seeds (any variety)

Instructions

Preheat the oven to 350F. Line a 9-inch square pan with parchment paper or foil; spray or grease the paper/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, oil, milks 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.

Notes

*You can use an equal amount of nuts in place of the seeds, if desired or preferred.

Eggs Option: If you eat eggs, you can replace the psyllium-water mixture with 3 large eggs.

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.

Nutrition Information

Yield

Serving Size

1 square
Amount Per Serving Calories 94Total Fat 3gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 1mgSodium 117mgCarbohydrates 13gFiber 3gSugar 4gProtein 2g

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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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Camille

Sunday 18th of January 2015

These are AMAZING! Me and my mom just made 2 batches after skiing today, they were so perfect with out hot lattes! My 1 and 4 year old devoired them as well :) thank you!

Oh Camille, I am so happy that you, your mom, and and your little ones loved them! Great post-ski snack :) Thanks so much for letting me know!