Source: Recipes From "Easy, Gluten-Free" Reprinted with permission from American Dietetic Association Easy Gluten-Free by American Dietetic Association, Tricia Thompson MS RD, and Marlisa Brown MS RD CDE CDN, published by John Wiley & Sons

When made ahead of time, these bars are great for a "grab and go" breakfast. This recipe calls for gluten-free oats.

Servings

1 cooking spray (gluten free)
0.5 cup brown sugar
0.25 cup Peanut Butter, chunky
2 tbsp vegetable oil
1 eggs
1 tsp vanilla extract
1 cup old fashioned rolled oats (gluten free)
0.25 cup Flour, sorghum, sweet white, whole, stone ground
0.25 cup Flour, tapioca, stone ground
0.5 tsp baking soda
0.25 tsp ground cinnamon
0.25 cup chopped dates
0.25 cup pitted dried prunes , chopped

1 Preheat oven to 350°F. Spray a 9x9 inch pan with cooking spray (or coat with vegetable oil).
2 In a large bowl, beat together brown sugar, peanut butter, oil, egg and vanilla extract until well combined.
3 Stir in all remaining ingredients.
4 Spread in pan with a spatula.
5 Bake for 20 to 25 minutes until cooked through and browned.
6 Let cool in pan. Cut into squares to serve.

These bars also make a great snack. Any crunchy nut butter may be used in place of the peanut butter. Store uneaten bars in an airtight container. Oats do not contain gluten, but may have been exposed to products with gluten. Please check with food manufacturer if you are unsure. We always advise to recheck the ingredient list on each package. Products are oftentimes reformulated and the ingredients may change. If you have additional questions, about your personal dietary needs, please consult your doctor or a registered dietician.