Gingerbread Breakfast Bars {Paleo, Gluten-Free, Dairy-Free}

A photo of a stack of three gingerbread breakfast bars with pumpkin seeds and cranberries on a white plate.


Breakfast bars are a staple in our house for busy mornings. If you’re looking for a breakfast bar that fits the holiday spirit, then look no further than these gingerbread breakfast bars. They’re a delicious seasonal spin on breakfast that’s both warming and nourishing. Plus, they’re paleo-friendly, gluten-free, and dairy-free!

Gingerbread Breakfast Bars Recipe

Thanksgiving, Christmas, Hanukkah, or whichever holiday you celebrate during the winter season, are all a time for giving and connecting with family. Unfortunately, they can also be a stressful time full of everything busy. Meal planning and making breakfast ahead of time can help take some of the load off. That’s where these yummy gingerbread breakfast bars come in! I like to make breakfast bars the night before so they’re ready to go in the morning. I’m a night owl by nature so I have more energy and brain power at night anyway. Even if you’re a morning person these are quick enough to throw together in the morning for an easy breakfast.

These gingerbread bars almost taste like cake and who doesn’t like cake for breakfast?? For those of us with babies and toddlers, they’re soft enough for little ones to chew with ease. Even my picky toddler gobbles up these gingerbread breakfast bars.

One of the key ingredients that gives gingerbread its iconic flavor is molasses. I generally go for sweeteners that won’t spike my blood sugar, but molasses is a must here. It’s mildly sweet and has iron, magnesium, manganese, potassium, and vitamin B6. Make sure you opt for non-gmo blackstrap molasses since it’s the healthiest and highest in nutrients!

Too much molasses can be overwhelming, so I’ve still used some Wildly Organic Coco Monkey Sweetener to increase the sweetness a little. I love this sweetener because it’s low-glycemic and makes my blood sugar happy. My son doesn’t do well with too much sugar either – it makes him cranky, crazy, and unfocused. The combination of molasses and coco-monkey is the perfect match for happy blood sugar and happy taste buds.

This recipe calls for 1/2 cup of the nuts or seeds of your choice. Don’t worry, Wildly Organic has you covered with so many options! Maybe some Wildly Organic Pumpkin Seeds? Or how about some soaked and dried Wildly Organic Pecans? We think Wildly Organic Walnuts would also make a great option. Our favorite is a mixture of pumpkin seeds and pecans, but try whatever combination you like best! Don’t forget the dried fruit! Dried cranberries, Wildly Organic Goji Berries, and dried apples all are delicious in these gingerbread breakfast bars!

Need a warm drink to serve with these gingerbread breakfast bars? Try one of these!

Which nuts or seeds will you use in these delicious Gingerbread Breakfast Bars?

Gingerbread Breakfast Bars
These warming gingerbread breakfast bars are the perfect option for busy mornings! They're wonderfully spiced and so easy to make ahead! Plus, they're paleo-friendly, gluten-free, and dairy-free!
    Servings16 bars
    Prep Time10 minutes
    Cook Time30 minutes
    1. Preheat oven to 350F and lightly grease an 8x8-inch baking dish.
    2. In a large mixing bowl, whisk together the almond flour, arrowroot powder, coco monkey sweetener, cinnamon, ginger, and baking powder. Mix until combined.
    3. Add the oil, eggs, molasses, and water and stir until a batter forms. Stir in the nuts and dried fruit.
    4. Pour into an 8x8-inch glass dish and bake for 25-30 minutes, or just until firm. Remove from the oven and let cool. Slice into bars.

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