Gluten Free Granola Bars

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This recipe for gluten free Chewy Granola Bars is a favourite in my house, better than store bought. Sure, everyone need to buy bars and snacks for grab-and-go, but this is a great recipe to add a homemade bar into your line up of snacks.

If you know you are making these granola bars for grab-and-go then I suggest you go the extra mile and package them all up for that purpose. I tend to do this the day after I bake them when they are cold and easiest to cut. Then I freeze them in an easy-to-open container, some wrapped and some unwrapped, for quick access. I actually like eating them right out of the freezer best.

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Organize For Success – Granola Bars

When I make my granola bars I like to make two batches. I don’t double the recipe but rather make two batches at the same time. I vary the combination of fruit, nuts and seeds in two separate bowls and then make the same wet mixture twice. This is easy to do but make sure you have a good supply of nuts and dried fruit before you start (speaking from experience).

When I didn’t follow that advice I have included things like quinoa puffs, gluten free corn flakes or Rice Krispies, chocolate chips or just about anything you would put into a cookie.

The procedure of making two batches side by side has a few advantages. It is a time saver since you’ll get about 32 bars but this process also helps make the recipe ingredients and process stick in your brain. This stickiness is how Go To recipes are created. You know the drill, can figure out if you have the ingredients without looking and you can whip up the recipe in no time.

Get The Tools

Every kitchen needs some tools. Many of my pans are more than ten and twenty years old so buy what you like and be kind to them. I use my set of two 8-inch square baking pans for this granola bar recipe but look what else I can make with just these two pans.

More Recipes – A Versatile 8-Inch Baking Pan

Cornbread

A plate of gluten free cornbread covered in corn syrup

Gluten Free Cornbread -photo credit Jim Little

Brownies. lots of them

A close up of three squares of delicious gluten free chocolate cheesecake brownies

Chocolate Cheesecake Brownies -photo credit Jim Little

Smoked Salmon Sushi Pizza

Squares of smoked salmon sushi pizza

Smoked Salmon Sushi Pizza -photo credit Jim Little

Pumpkin Date Cake

Pumpkin Date Cake on a pedestal tray garnished with calendula petals.

Pumpkin Date Cake -photo credit Jim Little

Toffee Squares

A stack of gluten free toffee squares

Toffee Squares -photo credit Jim Little

Australian Lamingtons

A tray of gluten free lamingtons with one cut and ready to bite into.

Australian Lamingtons -photo credit Jim Little

Rhubarb Coffee Cake

Rhubarb Coffee Cake

Rhubarb Coffee Cake -photo credit Jim Little

Raspberry Brownie Ice Cream Cake

Raspberry Brownie Ice Cream Cake

Raspberry Brownie Ice Cream Cake -photo Jim Little

Banana Muffins

These are my Go To Banana Muffins but I occasionally make them into a Banana Cake using an 8-inch square baking pan. And if they are cooked in a square pan and therefore called a cake, my mom would fully expect them to have cream cheese icing on top.

Gluten free Banana Muffins just out of the oven.

Gluten Free Banana Muffins -photo credit Jim Little

I don’t remember buying my first set of two 8-inch square baking pans and I have no idea how old my set is. But I do know that these two little pans have done a lot of work in my kitchen with no sign of needing to be replaced.

Let me know in the comments below if you have some variations to granola bars and what pan you like to bake them in.

Ingredients

1¾ cups GF oats
⅓ cup brown sugar
⅓ cup brown rice flour, oat flour or teff flour
½ tsp salt
¼ tsp cinnamon
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)
⅓ cup vegetable oil
⅓ cup peanut butter
⅓ cup honey (or maple syrup)
1 egg
2 tsp vanilla

Directions

1
Preheat oven to 350°F. Lightly grease 8”x8” square cake pan.
2
Mix first 5 ingredients in a bowl.
3
Add nuts, fruit and seeds to the above, mix again.
4
Combine oil, peanut butter and honey in large measuring cup and microwave for 30-60 seconds, whisk until smooth. Add egg and vanilla and whisk again. Fold into dry ingredients and stir until well 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.

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Ingredients

Directions
  • 1¾ cups GF oats
  • ⅓ cup brown sugar
  • ⅓ cup brown rice flour, oat flour or teff flour
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 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)
  • ⅓ cup vegetable oil
  • ⅓ cup peanut butter
  • ⅓ cup honey (or maple syrup)
  • 1 egg
  • 2 tsp vanilla
  1. Preheat oven to 350°F. Lightly grease 8”x8” square cake pan.
  2. Mix first 5 ingredients in a bowl.
  3. Add nuts, fruit and seeds to the above, mix again.
  4. Combine oil, peanut butter and honey in large measuring cup and microwave for 30-60 seconds, whisk until smooth. Add egg and vanilla and whisk again. Fold into dry ingredients and stir until well 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.