Easy Gluten Free Breakfast Bar

BY Sarah Tanner


Ready in 75 minutes | Serves 4-8

An easy Breakfast Bar recipe that even the kids will love! Perfect for when you are racing out the door and have no time to sit for 10. Packed with plant calcium from the tahini, they are fast, simple and delicious. Best of all, there’s only a handful ingredients that you might already have in your pantry and it’s gluten-free!

You can follow Sarah Tanner on Instagram @sarahtannernz.


1/2 cup Organic Maple Syrup or rice malt syrup

1/3 cup Organic Tahini, Hulled

1/4 cup Organic Coconut Oil, Virgin Cold-Pressed melted

1/4 cup Organic Ground Flaxseed or ground Organic Chia Seeds

3 cups Organic Gluten-Free Muesli, Super Grain-Fruit Mix


Place the maple (or rice malt) syrup, tahini and coconut oil into a food processor or blender and whiz until silky smooth.

Stir through the muesli and ground seed mix and combine until it all comes together. This can get a little sticky!

Line a slice tray (approximately 20cm x 20cm) with baking paper and pour the mixture out.

Place another piece of baking paper on top to make it easier to flatten the slice without it sticking to your hands.

Place in the freezer for around an hour to set, or in the fridge overnight.