Granola Bars Gluten Free
Indulge in the perfect balance of wholesome and delicious with these Gluten-Free Granola Bars! Packed with gluten-free rolled oats, crunchy almonds, pumpkin seeds, and sweet dried cranberries, these bars are both nutritious and satisfying. A blend of honey (or maple syrup for a vegan twist), creamy peanut butter, and aromatic vanilla binds the ingredients together, while a hint of cinnamon adds subtle warmth. Baked to perfection with optional mini chocolate chips for an extra treat, these bars are great for meal prepping, on-the-go snacking, or a quick energy boost. Ready in just 25 minutes, they’re easy to make, naturally gluten-free, and customizable to suit your dietary needs—delightfully chewy, yet packed with texture in every bite!
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Recipe Information
Ingredients
- 2 cups Gluten-free rolled oats
- 1 cup Almonds (roughly chopped)
- 0.5 cup Pumpkin seeds
- 0.5 cup Dried cranberries
- 0.5 cup Honey (or maple syrup for vegan alternative)
- 0.5 cup Peanut butter (or almond butter for alternative)
- 2 tablespoons Coconut oil
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Cinnamon (ground)
- 0.25 teaspoon Salt
- 0.25 cup Mini chocolate chips (optional)
Instructions
Preheat your oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
In a large mixing bowl, combine the gluten-free rolled oats, chopped almonds, pumpkin seeds, dried cranberries, cinnamon, and salt. Stir well to distribute the ingredients evenly.
In a small saucepan, combine the honey (or maple syrup), peanut butter, and coconut oil. Heat over low to medium heat, stirring constantly, until the mixture is smooth and well combined. Remove from heat and stir in the vanilla extract.
Pour the wet mixture over the dry ingredients in the large mixing bowl. Mix thoroughly until all the dry ingredients are coated.
If using chocolate chips, let the mixture cool slightly before folding them in to prevent melting.
Transfer the mixture to the prepared baking dish. Use a spatula or the back of a spoon to press it firmly and evenly into the pan.
Bake in the preheated oven for 15 minutes, or until the edges are lightly golden. Remove from the oven and allow the granola bars to cool completely in the pan.
Once cooled, lift the granola bars out of the pan using the parchment paper overhang. Cut into 12 equal-sized bars.
Store in an airtight container at room temperature for up to a week, or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
3425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 202.4 g | 259% | |
| Saturated Fat | 53.9 g | 270% | |
| Polyunsaturated Fat | 14.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1168 mg | 51% | |
| Total Carbohydrate | 349.4 g | 127% | |
| Dietary Fiber | 50.7 g | 181% | |
| Total Sugars | 189.6 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 550 mg | 42% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 2941 mg | 63% | |
*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.
