Without the stand-by of cold breakfast cereal, sometimes we just need something quick and easy to hand the kids on the way out the door on an especially rushed morning. These gluten-free bars are made with just oats, honey, peanut butter, and vanilla! They also pack really well into backpacks for hiking and lunchboxes, and are sweet enough to be served as a dessert as well.
Over medium heat, heat the honey to boil in a medium saucepan, and continue cooking, stirring occasionally over medium heat, for about 3 minutes. Honey will be bubbling and starting to darken, but not be completely dark brown at this point. This is the firm ball stage.
Turn off burner and add the peanut butter and vanilla. Allow pan to sit still on the burner for 3 minutes, or until the peanut butter becomes more melty and stirs easily into the honey.
Add in oats and vanilla while stirring with a serving spoon, wooden spoon, or silicone spoon. Stir until all oats are mixed into the peanut butter mixture, this takes about 2-3 minutes of dedicated stirring.
Dump the warm mixture onto parchment paper and allow to cool a few minutes until cool enough to touch. Use wet hands to press into a square or rectangle. Cut into 16 even squares. Breakfast bars will firm up as they cool.
Allow bars to cool to room temperature, and then store in an air-tight container for up to 5 days, freeze for up to 6 months.
This is a great recipe to do in the Instant Pot using the Saute function (not pressure). Follow all directions as written, but use the Instant pot rather than a saucepan on the stovetop.
Grain-free, paleo, GAPS, or SCD? See a similar recipe here for grain-free Breakfast Cookies!
Is it safe to heat honey? Yes it is!
Recipe by Cara Comini of Health Home and Happiness. Visit us at healthomeandhappiness.com