Gearoid Lynch's gluten-free breakfast bar recipe

Gearoid Lynch’s Gluten-Free Breakfast Bar Recipe

Use this gluten-free breakfast bar recipe to meal prep at the beginning of the week and use the extra time each morning for yourself

Speaking about his gluten-free breakfast bar recipe, Gearoid Lynch said: “They can be fun for all the family to make – it’s also a great way to encourage younger children to try different varieties of nuts, seeds and fruit.”

You will need:

  • 1 x 397g tin of condensed milk
  • ½ tbsp honey
  • 200g gluten-free rolled oats
  • 125g chopped nuts, such as Brazil nuts, hazelnuts, pistachios and pecans
  • 120g mixed seeds, such as pumpkin, sunflower and sesame
  • 100g mixed dried fruit, such as figs, cranberries, cherries, pineapple, apricot and blueberries, roughly chopped
  • 75g desiccated coconut
  • 2 dessertspoons hemp seeds (optional)


  • Preheat the oven to 130°C. Line a baking tin (ideally one that is 23 cm square and 3.5 cm deep) with non-stick baking paper.
  • Warm the condensed milk in the microwave for approximately 2 minutes. You can also do this on the hob, but it can be prone to burning if you don’t keep an eye on it.
  • Add the honey to the milk and stir.
  • Mix all the dry ingredients in a large bowl. Add the milk and honey to the dry ingredients and mix well with a spatula.
  • Spread the mixture into the prepared baking tin and bake in the oven for 50 minutes, until a light golden colour. Take out and allow to cool completely in the tin.
  • Once cooled, cut into approx. 16 squares. The bars should be firm yet a little chewy. These cereal bars can be stored up to a week in a sealed container.

Taken from RTE.ie

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