Freezer Meal Recipes / Breakfast / Gluten Free Dairy Free Baked Oatmeal Bars

Gluten Free Dairy Free Baked Oatmeal Bars

These Gluten Free Dairy Free Baked Oatmeal Bars harness the familiar flavors of cinnamon and raisins for a simple to make morning treat. Small and easily portable they are perfect for busy school mornings or even a midday snack!
8 Servings Meet The Cook Print
Gluten Free Dairy Free Baked Oatmeal Bars

Ingredients

  • 2 cups Rolled Oats, Gluten Free
  • 2 ½ teaspoons Cinnamon
  • 1 ½ teaspoons Baking Powder
  • ½ teaspoons Salt
  • 1 cup Coconut Milk, Canned
  • ½ cups Applesauce
  • 1 individual Egg
  • ¼ cups Sugar
  • 1 ½ teaspoons Vanilla Extract
  • ½ cups Raisins

Freezer Containers

  • 1 Gallon Freezer Bag
  • 1 8x8 Baking Pan

Supplies

  • Cooking Sprays
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Grease indicated number of pans with cooking spray.
  2. In a bowl, combine oats, cinnamon, baking powder and salt in a bowl.
  3. Add coconut milk, egg, applesauce, sugar and vanilla. Mix well.
  4. Stir in raisins.
  5. Place batter into pans.
  6. Bake at 350 degrees for 30-35 minutes.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Grease indicated number of pans with cooking spray.
  2. In a bowl, combine oats, cinnamon, baking powder and salt in a bowl.
  3. Add coconut milk, egg, applesauce, sugar and vanilla. Mix well.
  4. Stir in raisins.
  5. Place batter into pans.
  6. Bake at 350 degrees for 30-35 minutes.
  7. Allow to cool.
  8. Slice and place into indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Eat at room temperature or heat in microwave.

20 Comments

Join the discussion
  1. I just made these and they are awesome! I noticed the vanilla didn’t have teaspoon or possibly cups next to the amount. The consistency of the recipe looked okay after using teaspoons so I went with my gut! Lol! Thank you so much for writing this blog. You have helped me out with the gluten/dairy free diet so much!

    1. I am so glad you liked them! I can wait to experiment with other flavors this weekend.Your gut was right – LOL! I corrected the post to add teaspoons. Thanks for catching that. 🙂

  2. I just made my first batch to have on hand this week. Experimented with half gf oats and half quinoa flakes, then added dried cherries. So delicious! Thanks for sharing amazing recipes and resources. I really appreciate your work!

  3. Two thumbs up from the family on this one….made a double batch for the lunch boxes this week. Swapped out the white sugar for brown and added more raisins than specified. Next time I think I’ll try dried cherries and choc chips!

    1. Mmmm… Brown sugar sounds like a great sub! I big puffy heart how much you can change this recipe up to suit your family. 🙂

  4. Just have to say God bless you for this recipe. I’ve been looking for a peanut butter free bar recipe online since last week. The only alternative I found is sunflower butter which is not cheap. I’m certainly going to give this a shot. Thanks

  5. Alright- so I seriously screwed up this recipe and wanted to share with you all just so you know how versatile this really is. I’ve made these several times before- love them; but this time wanted to make the crunchier version so I started measuring out the ingredients and mixed them all together when I realized I needed to cook some ingredients before mixing the others in. Oops. At this point- I was looking at a bowl of 1.5 cups oats, 1 cup rice cereal, 1 cup flax meal (another oops), .5 cup each of dried cranberries, apricots, chopped almonds, and coconut. Expensive mistake, so I decided to switch back over to this one, add 1 egg, 1 cup rice milk, some cinnamon and vanilla and mix it all together. Forgot the baking powder too 🙁 so I put it into a greased pan and hoped for the best. After 45 minutes or so- I got a really nice cakey bar. Phew!

    1. Oh- and I did use the applesauce and agave nectar as my sweetener (just in case anyone wants to purposely re – create my mess 😉

  6. Never been a Baker but I needed to create something healthy for my very healthy pt/nutritionist darling who is gluten free since meeting me, and bans sugars, fats etc from his diet. I used fat free lactose milk instead of coconut milk (high fat but would have been delicious I am sure) but added all natural coconut crunch to still get the flavour.. and instead of oats (couldn’t find gf oats) I used organic buckwheat flour, organic quinoa flakes and gf cornflour as well as roast buckwheat for extra energy and crunch. I then used xylitol as the sweetener (natural and low gi) and added sliced banana on top. Will definitely add nuts next time, but will skip the dried fruit due to sugar content. Thanks so much. ..This really was fool proof:) might add cacao powder next time. ..or agave syrup…. maybe some chocolate coconut butter:)(healthier than it sounds)

  7. We make this all the time and put melted chocolate on the top. Anyway I used stevia today instead of the sugar and it totally worked! Yahoo! The kids loved it. When the husband gets home I’ll have him taste it to find out if its shareable. I’d try it but I can’t eat oats…even GF ones. 🙁

  8. I know this is an older post but I made these today with 2 ripe bananas instead of apple sauce (I didn’t have any!) and added chocolate chips. So yummy! So excited about this recipe and being able to freeze the bars! Thanks!

Leave a Reply

Your email address will not be published.

Share2
Tweet
Pin966
+11
Share