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    Home » Recipes » Gluten Free Cookies

    Gluten Free Granola Bars

    Published: Mar 19, 2024 by Cinde LittleThis post may contain affiliate linksLeave a Comment

    Jump to Recipe Print Recipe

    Save money by adding homemade gluten free Granola Bars to your selection of grab-and-go snacks. Whether you pop them in your lunch bag, pack them for a road trip or enjoy them right out of the freezer like I do, these bars will save you money and add variety to your diet.

    Gluten Free Granola bars.

    Although it can be challenging to find safe nuts and seeds (check out Royal Nuts in Canada) these granola bars are made with real fruit, nuts and seeds. If you're looking for more whole food snacks mix it up by adding these granola bars, Coconut Date Energy Balls and even homemade granola, to your list of go-to snacks.

    Jump to:
    • 🍑 Ingredients
    • ✍🏻 Instructions for Making Two Batches
    • 🥜 Substitutions
    • 🍫 Variations
    • 🤦🏻‍♀️ Equipment
    • 💡 Top Tip
    • Gluten Free Granola Bars

    🍑 Ingredients

    This recipe is great for increasing variety in my diet. Aim for 30 plants a week and use this recipe to easily increase the number of fruits, nuts and seeds you eat.

    • gluten free oats
    • brown sugar
    • EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
    • cinnamon
    • nuts (almonds, walnuts, pecans, hazelnuts, cashews or pistachios)
    • dried fruit (raisins, cranberries, apricots or dates)
    • seeds (sesame, sunflower, flax or pumpkin)
    • oil
    • peanut butter
    • honey or maple syrup
    • egg
    • vanilla

    See recipe card for exact amounts.

    ✍🏻 Instructions for Making Two Batches

    I always make two pans of these bars at the same time. I don't double the recipe, I make them side by side so each pan has different ingredients.

    Originally I did this to experiment with the results using different flours. Now I most often use my everyday EGFG flour blend and change everything else. Here's how I organize myself.

    • Print the recipe, draw a line down the middle of the white space and set it on the counter in front of me.
    • Grab two pans and two bowls, one on each side of me.
    • Pull out all my nuts, dried fruit and seeds.
    • As I go I record what I put in each bowl making sure I use at least one ingredient in one batch only. If I can see pumpkin seeds then I can look at my recipe and see which version had them.

    I've compared this recipe with honey and maple syrup and with many different flours. Whether it's a mystery flour that ended up in my cupboard (that should have been labeled 😉), one I'm trying to use up (hello coconut flour) or the last bit of a blend I mixed up for a specific recipe, anything goes.

    Some switches are too cake like but the worst that can happen is they fall apart and you have to eat them with a fork. They're always edible and tasty.

    🥜 Substitutions

    Peanut Butter - Substitute other nut butters, including no nut butter for peanut butter. The consistency of nut butters vary so the results will vary too. Experiment and learn what works for you.

    Flour Blend - Whenever you substitute a different gluten free flour blend the results will vary. I've made this recipe using brown rice flour, oat flour and even teff flour (as a single flour) with varying results. The taste is always good but they stick together the best when I use my EGFG gluten free flour blend.

    🍫 Variations

    My friend Sue Jennett, of a Canadian Celiac Podcast, is an adventurous baker and likes to experibake! This made up word captures the mindset of having fun in the kitchen and this is the attitude gluten free cooks can adopt.

    In the recipe I've provided numerous ingredients for you to vary these bars. Feel free to steal ideas from any bars you've ever seen or eaten. Here are some for chocolate lovers or bored children who like playing with their food.

    • Cut into rectangles and dip the tops in a coating of melted chocolate or dip triangle pieces in chocolate half way.
    • Drizzle two kinds of melted chocolate in any pattern on the top.
    • I see people experimenting with yogurt topping too.

    🤦🏻‍♀️ Equipment

    Cooks need tools and baking pans are the work horses in many kitchens. Good quality pans can last decades so buy decent quality and get the sizes you like. (Please don't use a knife to cut in a metal pan. That's just not nice.)

    I use my two 8-inch square baking pans to make coffee cake, layer cakes, double recipes, compress my sushi pizza and on and on.

    💡 Top Tip

    Buy dried fruit and nuts in larger quantities. This can sometimes decrease the cost by half. This should be motivation for you to bake so collect and handful of recipes that use these ingredients in different ways.

    Gluten Free Granola bars surrounded by dried fruit and nuts..

    Gluten Free Granola Bars

    Granola Bars are a must for grab-and-go snacks. Mix and match the ingredients, including the flour, so they're different every time.
    No ratings yet
    Print Pin Rate
    Course: Cookies & Bars
    Cuisine: American
    Keyword: gluten free granola bars
    Prep Time: 15 minutes minutes
    Cook Time: 30 minutes minutes
    Servings: 16 bars
    Author: Cinde Little

    Ingredients

    • 1¾ cups gluten free oats
    • ⅓ cup brown sugar
    • ⅓ cup EGFG gluten free flour blend (brown rice flour, oat flour, teff flour or a blend)
    • ½ teaspoon salt
    • ¼ teaspoon cinnamon

    FRUIT, NUTS & SEEDS

    • 1 cup nuts (almonds, walnuts, pecans, hazelnuts, cashews or pistachios)
    • 1 cup dried fruit (raisins, cranberries, apricots or dates)
    • ½ cup seeds (sesame, sunflower, flax or pumpkin)

    WET INGREDIENTS

    • ⅓ cup vegetable oil
    • ⅓ cup peanut butter
    • ⅓ cup honey (or maple syrup)
    • 1 egg
    • 2 teaspoon vanilla
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    Instructions

    • Preheat oven to 350°F. Line 8-inch square baking pan with parchment paper.
    • In a large bowl mix together oats, sugar, flour, salt and cinnamon.
    • Add nuts, fruit and seeds to the above, stir to combine.
    • In a 2-cup liquid measuring cup combine oil, peanut butter and honey. Microwave for 30-60 seconds, whisk until smooth.
    • Add egg and vanilla to liquid and whisk again.
    • Pour liquid into dry ingredients and stir until combined. Press firmly into prepared pan and bake in 350°F oven for 25-30 minutes.
    • Cool completely on wire rack. These are easiest to cut if they have been refrigerated. Cut into 16 bars and store in airtight container or freeze.

    Notes

    EGFG gluten free flour blend (sweet rice flour, potato starch, sorghum flour, millet flour)
    Gluten free flour - All flours, starches and blends have slightly different properties. I use this recipe to keep learning more and to use up bits of flour or blends I have from other recipes. Sometimes my bars crumble because they don't have enough structure and sometimes they're perfect.

    Let me know in the comments below if you tried this recipe and what you learned.

    __________________________________________________________________________

    New here? I've got help to get you from overwhelmed and frustrated to confidently cooking gluten free food the whole family wants to eat. Subscribe and get your free resource, 29 Tips for GF flour.

    Send me those 29 Tips!

    🎉 I made it into the Top 100 Gluten Free Blogs for 2025 and the Top 40 Gourmet Food Blogs. To learn all the ways I can help you click here, Everyday Gluten Free Gourmet.

    _________________________________________________________________________

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    As a foodie and health educator I'm here to help you learn to cook gluten free. Every gluten free journey is unique but we all need to eat. I share recipes that work, resources to learn about GF flours and tips for success in the kitchen. Subscribe NOW to get the help you need.

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    Gluten free granola bars made two different ways.

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