Gluten-Free Chocolate Chip Granola Bars
Meet your new favorite snack with these irresistible Gluten-Free Chocolate Chip Granola Bars—a wholesome, homemade treat that’s perfect for busy mornings, midday pick-me-ups, or post-workout fuel! Made with nutrient-rich gluten-free oats, almond flour, and sweetened naturally with honey, these bars strike the perfect balance between chewy and crunchy. A hint of cinnamon adds warmth, while melty chocolate chips make every bite feel indulgent. With only 15 minutes of prep time and simple pantry ingredients, this recipe is quick and easy, yet doesn’t compromise on flavor or nutrition. Baked to golden perfection and entirely gluten-free, these bars are a crowd-pleaser you’ll want to keep stocked all week long. Perfect for a portable, no-fuss snack that’s both wholesome and delicious!
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Recipe Information
Ingredients
- 2 cups gluten-free old-fashioned oats
- 1 cup almond flour
- 0.5 cup honey
- 0.25 cup brown sugar
- 0.25 cup unsalted butter
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
- 0.5 cup chocolate chips
- 0.5 teaspoon ground cinnamon
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal.
In a large mixing bowl, combine the gluten-free oats and almond flour. Stir in the ground cinnamon and salt.
In a small saucepan over medium heat, combine the honey, brown sugar, and unsalted butter. Stir the mixture until the butter is melted and the sugar is dissolved. Remove from heat and stir in the vanilla extract.
Pour the wet mixture over the oat and almond flour mixture and stir until everything is well combined.
Fold in the chocolate chips gently, ensuring they are evenly distributed throughout the mixture.
Transfer the mixture into the prepared baking pan. Use a spatula or your hands (lightly dampened with water to prevent sticking) to press the mixture firmly and evenly into the pan.
Bake in the preheated oven for 18-20 minutes or until the edges are golden brown and the center is set.
Remove from the oven and let it cool completely in the pan on a wire rack.
Once cooled, use the parchment paper to lift the granola slab from the pan. Cut it into 12 bars with a sharp knife.
Store bars in an airtight container at room temperature for up to one week, or in the refrigerator for up to two weeks.
Nutrition Facts
Calories |
2409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.8 g | 151% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 1213 mg | 53% | |
| Total Carbohydrate | 335.9 g | 122% | |
| Dietary Fiber | 33.6 g | 120% | |
| Total Sugars | 202.2 g | ||
| Protein | 46.1 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 377 mg | 29% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1142 mg | 24% | |
*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.
