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Easy Gluten Free Coconut Chocolate Chip Banana Breakfast Bars (Vegan, One Bowl, GF, DF)

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5 from 7 reviews


Easy Gluten Free Coconut Chocolate Chip Banana Breakfast Bars (V, GF): a quick and easy recipe for healthy homemade breakfast bars made with simple, whole ingredients. Vegan, Gluten-Free, Dairy-Free.



Wet Ingredients

  • 1 medium banana, ripened
  • ¼ cup natural, unsalted creamy peanut butter
  • 1 tablespoon pure maple syrup
  • 1 tablespoon melted coconut oil
  • 1 flax egg (1 tablespoon ground flax + 3 tablespoons water, whisked together, set for 15 minutes)
  • ½ teaspoon pure vanilla extract

Dry Ingredients

  • 1 ½ cups gluten free rolled oats
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda

Add-in Ingredients

  • ½ cup unsweetened coconut, flakes or shreds
  • 1/3 cup vegan chocolate chips


  1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper or greased foil. Set aside.
  2. In a large bowl, add peeled banana. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, maple syrup, coconut oil, flax egg and vanilla. Whisk until well incorporated.
  3. Add the dry ingredients: oats, baking powder, and baking soda. Using a rubber spatula, fold until well mixed. Fold in coconut and chocolate chips.
  4. Pour this mixture into the prepared baking pan. Using the rubber spatula, smooth into an even layer.
  5. Bake for 16-22 minutes, until just lightly golden around the edges. Mine took 18 minutes. Cool for about 1 hour. Slice into bars. Enjoy! Storing instructions below.


– Store in an airtight container at room temperature or in the refrigerator for up to 1 week.
– More breakfast recipes (all V + GF): peanut butter chocolate chip oatmeal breakfast bars, good morning breakfast cookies, dark chocolate muffins.

  • Category: Breakfast, Baking, Vegan, Gluten-Free, Dairy-Free