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.
Servings 16 bars
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
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.
