Oatmeal Breakfast Bars

subheading: FOR THE BARS:

2 cups ( 280 g) all purpose gluten free flour blend (I used Better Batter; please click thru for full info on appropriate blends)

1 teaspoon xanthan gum (omit if your blend already contains it)

1 ⅛ cups ( 135 g) oat flour certified gf if necessary

¼ teaspoon baking soda

½ teaspoon baking powder

½ teaspoon kosher salt

1 teaspoon ground cinnamon

¾ cup ( 75 g) old-fashioned rolled oats certified gf if necessary

¾ cup ( 164 g) packed light brown sugar

2 ( 100 g (weighed out of shell)) eggs at room temperature, beaten

6 tablespoons ( 84 g) virgin coconut oil melted and cooled

2 teaspoons pure vanilla extract

1 tablespoon milk plus more as necessary, at room temperature

subheading: FOR THE OPTIONAL GLAZE:

1 cup ( 115 g) confectioners’ sugar

⅛ teaspoon kosher salt

1 tablespoon milk plus more as necessary, at room temperature

1 tablespoon ( 14 g) unsalted butter at room temperature

½ teaspoon pure vanilla extract

Directions at glutenfreeonashoestring.com

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