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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, oil-free, gluten-free & very easy to make.
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 is 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 on, or eschewing, grains, I offer up my grain-free breakfast bars made with coconut flour and ground flax seeds.
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. Toggle between US Customary (volume) and Metric (weights) for preferred measurement option.
- coconut flour
- flaxseed meal (ground flax seeds)
- coconut sugar (or sweetener of choice)
- baking powder
- nondairy milk (e.g., soy milk, hemp milk, coconut milk)
- vanilla extract
- dried fruit (such as dried blueberries, raisins, cherries, apricots, cranberries)
- raw or toasted seeds (such as pepitas, sunflower seeds, hulled hemp seeds)
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 medium bowl, whisk the coconut flour, flaxseed meal, coconut sugar, baking powder and salt until blended.
- Stir in the milk, water and vanilla until very well blended and no lumps remain. Stir in HALF of the dried fruit and seeds.
- Spread the batter evenly in the prepared pan; sprinkle with the remaining fruit and seeds.
- 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, and seeds will keep you happily satisfied until lunchtime, or cut the bars into smaller pieces for mini snacks during the day.
Happy baking!
Related Recipes:
- 3-Ingredient Keto Protein Bars (vegan)
- Carrot Cake Millet Bars (vegan, gluten-free, low fodmap)
- Millet Apricot Energy Bars (vegan, gluten-free)
- 4-Ingredient Coconut Flour Bread
- 2-Ingredient Flax Sandwich Bread
Vegan Coconut Flour Breakfast Bars (oil-free, GF, nut-free)
Grain-free nut-free breakfast bars made with coconut flour and flaxseed meal. They are also gluten-free & high in protein.
Ingredients
- 1/4 cup coconut flour
- 1/2 cup flaxseed meal , (ground flax seeds)
- 3 tablespoons coconut sugar , (see notes for options)
- 1 teaspoon baking powder, (certified GF, as needed)
- 1/4 teaspoon salt
- 1 cup nondairy milk, (e.g., almond milk, soy milk, cashew milk)
- .5 cup water
- 1 teaspoon vanilla extract
- 1/2 cup chopped dried fruit, (e.g., raisins, dried cranberries, dried blueberries, dried apricots)
- 1/2 Cup raw or toasted seeds, (e.g., sunflower seed kernels, pepitas, hemp years)
Instructions
- Preheat the oven to 350F (180C). Line a 9-inch (22.5 cm) square pan with parchment paper or foil..
- In a medium bowl, whisk the coconut flour, flaxseed meal, coconut sugar, baking powder and salt until blended. Stir in the milk, water and vanilla until very well blended and no lumps remain. Stir in HALF of the dried fruit and seeds.
- Spread and press the batter/dough 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
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
Serving: 1square | Calories: 110kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.002g | Sodium: 169mg | Potassium: 81mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 78mg | Iron: 1mg
Like this recipe? Rate and comment below!
I still haven’t made these yet! Could I substitute out some of the coconut flour or flaxseed meal with hemp protein powder? I’m trying to use the powder in more ways than smoothies…..
As always, you rock!
Hi Natalia! I’m not sure that the hemp protein will work as a sub. Definitely not for the fax, because that adds structure (via the fiber ) to the coconut flour and also holds them together. Coconut flour is very particular in baking— nothing else works in the same way. It might be better to experiment with adding some of the hemp protein (maybe a tablespoon or two), but not leaving anything out. Thanks for the sweet comments,friend ! 😊
Could I use a glass baking pan instead of metal and still have success?
Hi Natalia,
Yes, definitely! A glass or ceramic pan will work perfectly.
I really like these. I think I added a little bit too much liquid, but they were still very good. I do not mind eating them with a fork. Thank for the VEGAN coconut flour recipe, it is so hard to find recipes for coconut flour without eggs!
In the stepXstep instructions, there is mention to mix the psyllium husk with liquid but I can not seem to find psyllium in the list of ingredients…
What am I missing?
Hi Roberleigh,
Sorry for that error! The correct version was in the recipe card, I’ve corrected the error in the post. Thanks for catching.
Correcting my previous comment
Not bananas. I was thinking of another recipe of yours
Got it! 🙂
I have everything besides the banana and flax meal. Any subs for those items?
Hi Princess,
Do you have any chia seeds on hand? You can bring the chia seeds (bring into a meal–chia meal) and use that, measure for measure, in place of the flaxseed meal.
This has been a favorite make ahead breakfast for years! It’s very easy to use what’s on hand (nuts, seeds, fruit, spices)
I most recently made it with dried cherries and apricots, almond extract and pecans. So filling and delicious!
That sounds so delicious, Anela! I’m so glad you have been enjoying the recipe and coming up with your own flavor combinations ☺️
Hi there,
I really enjoyed these. I added some cinnamon and they are very tasty.
I’m glad you like them, Esme!
tasty! I do not need them to be nut free so I used walnuts. Thanks for the easy recipe!
I’m glad you like them, Janie!
I used a combo of flax meal and chia meal, came out great.
Thank you for the recipe these are wonderful!!!
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.
I hope you like the bars, Lisa!
These are the best, they suit my whole family! Thank you.
so glad you like them, Mary!
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!