Gluten-Free, Diabetic Friendly Oat Bars

Hello fellow Gluten-Free eaters! Yesterday I was toying with the idea of how to create granola bars with the perfect texture: something that would hold together, but not be too wet. Before I became Gluten-Free, I was quite the avid baker. I made everything from cakes, to cookies, to pies, and anything else you can think of. I thought about what it was that helped hold together my delicious treats and how I could try and use that in my current style of baking. The result was delicious!

photo 3


2 cups Gluten-Free Rolled Oats

1/2 cup Raw Pumpkin Seeds

1/2 cup Raw Sunflower Seeds

1 teaspoon cinnamon

1 scoop Vanilla Protein Powder

1 Carrot

1/2 cup Peanut Butter (or any nut butter of your choice)

1/4 cup Sugar-Free Raspberry Preserves

2 Eggs


Preheat your oven to 350°F. Combine the dry ingredients together in a large bowl. Wash, peel, and grate the carrot into the bowl with the dry ingredients. Add the peanut butter, preserves, and eggs and mix until well combined. Spray a glass loaf pan or brownie pan with non-stick cooking spray (I used grape seed oil). Press the oat mixture into the pan and firmly pack it down. Bake for 15-20 minutes, depending on the size pan you used. You’ll know they are done when it is firm to the touch and golden brown.


When adding the peanut butter, it will be very sticky and will clump. Be sure that everything is evenly distributed, as the peanut butter will hold everything together.

These oat bars are NOT very sweet. The only sweetness is from the preserves, so it will be mild. If you like your bars sweeter, try adding some agave nectar, dried cranberries, or whatever else you may desire! I like mine less sweet and not very sugary, which is why I made them this way.

The result is simply delicious and satisfying! They’re packed with protein and fiber and good fats. Enjoy them alongside some blueberries or a banana, with a glass of milk, or just eat them plain! The great thing about these bars is that you can change the recipe to fit your needs and taste! If you are allergic to peanuts, use almond butter, cashew butter, sunflower seed butter, hazelnut butter…. Whatever you want!

photo 1

 I hope you all enjoy this recipe! Bon appetite mes amis!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s