Gluten-Free Chewy & Fruity Breakfast Bars Will Get You Out of Bed in the Morning

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When I first got to college, my breakfast every morning was a random store-bought bar with tons of oats and fruit in it.

Vertical image of gluten free oat bars filled with red and orange fruit jam, with scattered uncooked oats and pieces of parchment paper next to a white decorative serving dish on a dark brown wood background, printed with orange and white text.

I would call my mom, and she would tell me, “That is not a full breakfast,” which I would adamantly fight her on.

Of course, when 10 a.m. rolled around, I would be starving and cursing myself for not listening to my mother.

This was back when the nice bars were outside of my budget, and I was too stubborn to admit my mom was correct…

Overhead vertical shot of gluten-free breakfast bars on a square decorative serving dish and squares of parchment paper, with two small glass bowls of red and orange fruit jam with spoons stuck into them, surrounded by scattered uncooked oats on a dark brown wood table.

Flash forward and I’ve learned some things about breakfast bars.

The most important factor is that not all bars are alike, and not all of them will keep you full until your next meal comes along.

This was a hard lesson to learn in college, but once I started making an actual salary, I began to experiment with different store-bought brands. It was like night and day between the ones I used to eat, and the upgraded ones.

Closeup of an oat sandwich-style breakfast bar with red jelly in the middle, on a square piece of white parchment paper, with a white pedestal-style serving dish in the background with more of the bars on top, and scattered uncooked oats around the base, on a dark brown wood surface.

I would actually examine the labels, looking for ingredients that would keep me fuller for longer periods of time. Turns out, the bars that are a little more expensive are that way because they have quality ingredients in them.

Who knew?

Now, I know I could have easily just made something myself for breakfast, like eggs, bacon, or hash browns.

However, I am not a breakfast person. When I get up in the morning, my brain is not alert enough to pull together an entire meal.

By the time I am fully awake, it’s time to run out the door. And there’s no way I will have patience or the time to sit down to an actual meal on a weekday morning.

Vertical shot of homemade gluten-free oat breakfast bars with jam, arranged on a decorative white serving dish and squares of parchment paper, on a dark brown wood surface with scattered oats, and two bowls of orange and red fruit jam in the background.

That’s why I turned to the bars in the first place. I need to wake up a bit before I can even think about putting food into my body, and by the time I actually need it, I don’t have the wherewithal or the inclination to make something from scratch.

Once I finally reach my desk, my brain starts to actually engage for the day. And then there isn’t time to make breakfast anyway!

Well, for all you bar lovers like myself, I have great news for you:

No longer do you have to rely on what you’re able to find on the store shelves. No longer are you limited to choosing between flavors you might “like,” but seldom love.

These chewy and fruity breakfast bars are a revelation in terms of flavor and texture. You won’t believe how tasty these little guys are.

A hand holds a homemade oat breakfast bar with jelly sandwiches in the middle and a bite taken out of it up to the camera, with more on a decorative white dish in soft focus in the background.

Each bar is nice and chewy, with a ton of flavor and depth. Honestly, you will feel like you are eating cake because of the moist and dense texture.

Then, you can choose whatever type of fruit preserves you want to put in the center. Personally, I am a fan of apricot and raspberry, but you can literally use any fruit preserve your heart desires.

Homemade fig jam? You can do that! Blueberry filling? Definitely!

I like to split my batches in half for variety, but you can also use just one flavor if you like.

The best part is, this recipe is ridiculously easy to make.

A square ceramic pedestal-style serving platter topped with four gluten-free homemade sandwich bars filled with fruit jam, on a dark brown wood table surrounded by more bars on square pieces of parchment paper and scattered uncooked oats, against a brown striped backdrop.

I recommend making these on a Sunday afternoon, so you will have breakfast ready to go all week long. Just make sure you set aside enough time to soak the oats ahead of baking day.

Plus, these are gluten free, dairy free, and you can substitute the egg if you’re looking for a vegan option as well. I use a combination of alternative gluten-free flours such as brown rice, sorghum, and xanthan gum to still mimic a chewy texture.

You’ll save a bunch of money by making them yourself, and you can customize to your heart’s content. If you ask me, that’s breakfast done right!

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Gluten-free oat sandwich bars filled with orange and red fruit jam on a metal cooling rack, with two small glass bowls of jam with spoons stuck into them in shallow focus in the background, on a dark brown wood table with a brown background.

Gluten-Free Chewy & Fruity Breakfast Bars

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  • Author: Meghan Yager
  • Total Time: 9 hours, 5 minutes
  • Yield: Makes 8 bars 1x
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Description

Getting out of bed in the morning just got a whole lot easier with gluten-free chewy & fruity breakfast bars. This soft, flavorful handheld breakfast is stuffed with your favorite fruit preserves in the middle. They taste like a sweet treat, but are loaded with healthy ingredients to start your day off right. Read more.

Ingredients

Scale
  • 2 cups gluten-free old fashioned oats
  • 6 cups water
  • Butter, oil, or margarine for greasing pan
  • 1/2 cup palm sugar, coconut sugar, or your choice of granulated sweetener
  • 1/4 cup ground flax seed
  • 1 tsp ground cinnamon
  • 1/2 cup brown rice flour*
  • 1/2 cup sweet sorghum flour *
  • 1/2 tsp xanthan gum*
  • 1/2 tsp salt
  • 1/4 tsp baking soda
  • 1/4 tsp baking powder
  • 1 large egg
  • 3/4 cup honey or agave syrup
  • 2 tsp pure vanilla extract
  • 1/2 cup coconut oil, melted (or canola oil)
  • 1/4 cup all-natural fruit preserves in your favorite flavor(s)

Instructions

  1. In a large bowl, combine oats and water. Soak overnight, or for at least 8 hours. Drain and set aside.
  2. Preheat oven to 350˚F. Grease a 9-by-13-inch baking dish with butter, oil, or margarine.
  3. Place the palm sugar, ground flax, cinnamon, brown rice flour, sorghum flour, xanthan gum, salt, baking soda, and baking powder in a large mixing bowl. Whisk to combine.
  4. Beat the egg in a medium-sized bowl. Add the honey, vanilla, and melted coconut oil, and stir to combine. Stir in the oats.
  5. Add wet ingredients to dry ingredients. Mix well with a wooden spoon.
  6. Pour mixture into greased pan. Spread in an even layer.
  7. Bake for 25 minutes, or until well set. Remove from oven and cool completely in the pan.
  8. Cut into 16 equally sized pieces. Place 8 pieces on a clean work surface and spread evenly with preserves. Place remaining bars on top.

Notes

If you’re not gluten free, you may substitute 1 cup all purpose flour for the brown rice flour, sorghum flour, and xanthan gum.

  • Prep Time: 10 minutes
  • Cook Time: 8 hours, 55 minutes
  • Category: Gluten-Free
  • Method: Baking
  • Cuisine: Breakfast

Keywords: gluten-free, breakfast bars, flourless, jelly, jam, fruit, preserves

Cooking By the Numbers…

Step 1 – Soak Oats

Combine oats and water in a medium-sized bowl. Allow the oats to soak for at least 8 hours, or overnight.

Closely cropped overhead image of oats soaking in water in a large stainless steel mixing bowl, on a dark brown wood table.

When you’re ready to bake, drain the oats in a colander. Set aside.

Step 2 – Melt Coconut Oil, Measure Ingredients, and Preheat Oven

Melt the coconut oil in the microwave a small microwave-safe bowl. I do this on 50% power in short 15-second bursts.

Measure out all of the remaining ingredients as listed in the ingredients list.

Preheat your oven to 350˚F. Use butter or a dairy-free alternative to grease a 9-by-13-inch baking dish.

Step 3 – Combine Dry Ingredients

In a large bowl, whisk together the sugar, ground flax, cinnamon, brown rice flour, sorghum flour, xanthan gum, salt, baking soda, and baking powder until well-combined.

A stainless steel bowl of dry gluten-free flour and spices, on a dark brown wood surface, with a utensil with a black handle towards the top of the frame.

Set aside.

Step 4 – Combine Wet Ingredients and Finish Batter

Beat the egg in a medium-sized mixing bowl. Add the honey, vanilla, and melted coconut oil. Stir to combine.

Overhead shot of a small glass bowl of beaten egg on a dark brown wood surface.

Stir in the soaked oats until combined.

A wooden spoon stirs a mixture of oats and other ingredients in a stainless steel mixer bowl with a ring handle, on a dark brown wood surface.

Add the wet ingredients to the dry ingredients, stirring with a wooden spoon until well-combined.

Step 5 – Bake

Add the mixture to the greased baking dish. Spread it in an even layer with a spatula.

Oat batter fills a metal baking pan, on a brown background.

Bake for 25 minutes, until set and golden brown on the edges.

A baked oat mixture in a rectangular metal baking pan, on a dark brown wood surface.

Remove from the oven and cool completely in the pan on a wire rack.

Step 6 – Cut and Fill

Turn out onto a clean work surface.

A whole slab of freshly baked gluten-free oat bars before they have been cut, on a metal cooling rack on top of a dark brown surface.

Cut into 16 equally sized bars. Spread 8 bars evenly with preserves, alternating flavors as desired.

Overhead shot of 16 squares of homemade oat bars arranged in rows on a metal cooling rack with two bowls of red and orange fruit jam with spoons, on a dark brown wood surface.

Top with the remaining bars to make sandwiches.

Twelve rectangular pieces of homemade oat breakfast bar, with red jam spread on three slices and orange jam on three, on a metal cooling rack on top of a dark brown wood surface.

You can serve these right away, or store them in an airtight container for up to one week.

Gluten-free oat sandwich bars filled with orange and red fruit jam on a metal cooling rack, with two small glass bowls of jam with spoons stuck into them in shallow focus in the background, on a dark brown wood table with a brown background.

For make-ahead breakfasts, they may also be wrapped individually in plastic and refrigerated or frozen for longer storage.

Does It Matter What Kind of Fruit Preserves I Use?

My favorite part of this recipe is that it does not matter what type of fruit preserves you use. That’s where you’re able to customize! You can use everything from apricot to raspberry, strawberry to four-fruit, and so much more.

Homemade breakfast bars on a white serving dish and squares of parchment paper, with two bowls of red and orange jelly with spoons to the right, and scattered uncooked oats, on a dark brown wood surface.

I recommend using at least two different flavors for variety, but if you are a preserves fiend, use more if you have them on hand.

You can even make it different by using peanut butter or hazelnut chocolate spread in the middle for a special treat, if you are so inclined.

Need more break bar inspiration? Check out these recipes:

And remember, you can take a look at all of our gluten-free recipes here.

What fruit type of fruit preserves will you use in these gluten-free chewy fruity breakfast bars? Tell us in the comments section below, and be sure to come back to rate this recipe once you’ve tried it!

Photos by Meghan Yager, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally published on September 15th, 2011. Last updated: May 19, 2023 at 13:59 pm.

Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.

About Meghan Yager

Meghan Yager is a food addict turned food and travel writer with a love for creating uncomplicated, gourmet recipes and devouring anything the world serves up. As the author of the food and travel blog Cake 'n Knife, Meghan focuses on unique foodie experiences from around the world to right at home in your own kitchen.

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