I am a big time summer girl, and about the only thing that makes the transition to cooler weather ok for me is the promise if an amazing apple harvest where we live.
Apple Harvest Breakfast Bars
- 4 cups oats Not quick oats. If you are gluten free be sure the oats say gluten free.
- Juice of 1 lemon
- 1 cup almond flour If you are nut free see the Tips section for swaps
- ½ cup coconut flour
- 1 cup unsweetened coconut shreds
- 1 TB cinnamon
- ½ tsp ground cloves
- ¼ cup pure maple syrup
- 3 small/medium apples chopped (I just pulse them up quick in the food processor.)
- The night before you want to make the bars, get the oats and lemon juice into a large mixing bowl. Fill it up with water to cover the oats – enough that can you stir it and the oats are submerged. Set the bowl under the light in your oven or a warm spot in your kitchen over night – this soaking process makes the oats easier on your gut to digest.
- The next morning, get the rest of your ingredients into the mixing bowl with the soaked oats and stir to combine.
- Spread the batter on to a silpat lined or buttered large jelly roll pan, and cut into the size bars you want.
- Bake at 375 for 1 hour and 15 minutes. Cool before serving.
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- This batch makes about 16 bars depending on how big you cut hem. You can freeze leftovers and/or send them along to school as a lunchbox addition.
- Get the dry ingredients together the night before so you just have to dump them in with the soaked oats in the morning.
- I love my Silpat pan liners – it makes clean up so quick and easy!
- Here is the coconut flour I like to use – it isn’t clumpy and it measures consistently. I get coconut shreds in bulk at our local health food store but THESE work well if that is not an option.
- I like getting these bags of almond flour – it doesn’t clump and measures well.
- I get large containers of non-GMO oats at our local store, but these are great gluten free oats if you don’t have access near you.
- If you are nut free, try subbing the 1 cup of almond flour with 1/2 cup brown rice flour (or sorghum flour) AND 1/2 cup of tapioca flour.