Easy Gluten Free Granola Bars
Whip up a batch of these irresistibly chewy Easy Gluten-Free Granola Bars to fuel your busy days! Packed with wholesome ingredients like gluten-free rolled oats, toasted almonds, chia seeds, and dried cranberries, these homemade bars strike the perfect balance of sweetness and crunch. Naturally sweetened with honey and bound together with creamy almond butter and a touch of coconut oil, they’re a healthier alternative to store-bought snacks. Optional mini chocolate chips add a delectable hint of indulgence! Ready in just 25 minutes and made with simple pantry staples, these no-fuss granola bars are perfect for meal prep, on-the-go breakfasts, or post-workout snacks. Plus, they’re entirely gluten-free and customizable, making them an ideal treat for the whole family.
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Recipe Information
Ingredients
- 2 cups gluten-free rolled oats
- 1 cup raw almonds, chopped
- 0.5 cup sunflower seeds
- 0.5 cup dried cranberries
- 2 tablespoons chia seeds
- 0.5 cup honey
- 0.25 cup natural almond butter
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 0.25 cup mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
Spread the rolled oats and chopped almonds evenly onto a baking sheet. Toast them in the preheated oven for 8-10 minutes, stirring once halfway through, until lightly golden and fragrant.
Transfer the toasted oats and almonds to a large mixing bowl. Add the sunflower seeds, dried cranberries, and chia seeds. Stir to combine.
In a small saucepan, combine the honey, almond butter, and coconut oil. Heat over low heat, stirring constantly, until the mixture is smooth and well combined.
Remove the saucepan from heat and stir in the vanilla extract and salt.
Pour the wet mixture over the dry ingredients in the mixing bowl. Stir thoroughly until everything is evenly coated. If using mini chocolate chips, allow the mixture to cool slightly before adding them to prevent melting.
Press the mixture firmly into the prepared baking pan, ensuring an even layer. Use the back of a spoon or your hands (lightly greased if necessary) to press it down tightly.
Refrigerate the pan for at least 1 hour to let the bars set. Once firm, use the parchment overhang to lift the mixture out of the pan and place it on a cutting board.
Cut into 12 equal-sized bars. Store in an airtight container at room temperature for up to 1 week, or in the fridge for up to 2 weeks.
Nutrition Facts
Calories |
3179 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.6 g | 230% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 29.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 641 mg | 28% | |
| Total Carbohydrate | 349.3 g | 127% | |
| Dietary Fiber | 58.5 g | 209% | |
| Total Sugars | 182.4 g | ||
| Protein | 77.4 g | 155% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 753 mg | 58% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 2693 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
