Gluten Free Churro Bars / Blondies
Simple Churro Bar Recipe with Oat Flour & Cashew Butter
These churro bars have all of the sweet, cinnamon-y goodness that you crave from a churro, packed into healthy dessert bars! Made with oat flour, cashew butter, and maple syrup, this churro bar recipe is both lower sugar and totally gluten free. And most importantly: undeniably delicious!
If you’re a fan of brownies and blondies, this treat is definitely worth a try. Personally, I think these churro bars are sort of like churro blondies meets cinnamon sugar crumb cake—a combo that is a total WIN in my opinion. With a soft, sweet, melt-in-your-mouth bite that’s doused with cinnamon sugar, this is a gluten free dessert that I genuinely enjoy!
I based this churro bar recipe around some other snack bars and dessert bars I’ve made in the past, but specifically to pair with one of my on-the-go bento box lunches: mini taco bites. Tacos + churros = heaven, and I’m so happy with how these healthy churro bars turned out! Not just gluten free but also whole grain and low in sugar, with only 7g of sugar per bar.
Besides eating these goodies, my favorite thing about this churro bar recipe is how quick and easy it is to make. Simply combine all of the batter ingredients, pour into a pan, and bake! It takes only 30 minutes altogether, plus some time to cool. Perfect for packed lunches, after school snacks, or party desserts!
Churro Bars Ingredients
⅓ cup cashew butter
⅓ cup milk of choice (more as needed to adjust texture)
¼ tsp salt
½ tsp cinnamon
1 tsp vanilla
⅓ cup maple syrup
1½ cups oat flour
¼ tsp baking soda
2 Tbsp granulated sugar (or coconut sugar)
1 tsp cinnamon
How to Make Churro Bar Recipe
Whipping up this churro bar recipe is as easy as mix, pour, and bake! First, stir together warmed cashew butter and milk of choice. You can heat these over the stove if you like, but I prefer to just microwave them briefly for convenience.
Once integrated, add in the salt, cinnamon, vanilla, and maple syrup, stirring until combined. And finally, mix in the oat flour and baking soda until incorporated. If your batter feels too thick or dry, feel free to add in some extra milk as needed to adjust the texture.
Next, pour the batter into a prepared pan, lined with parchment or foil and sprayed. Make sure it’s spread into an even layer across the pan before finishing it off with a generous sprinkle of cinnamon sugar. I just mix cinnamon and sugar together, but you can also combine cinnamon with coconut sugar, or the granulated sweetener of your choice.
Last but not least, pop the pan into the oven to bake for about 15 minutes, and allow to cool completely before removing from the pan. (I know, these will smell so good it will be hard to wait...but if you rush to cut them, they’ll crumble.) Once cooled, slice churro bars into your desired pieces, sink your teeth in, and enjoy the cinnamon-y satisfaction!