The Best Gluten Free Granola Bars

If you’re looking for a wholesome, delicious, and easy-to-make snack that fits a gluten free lifestyle, these gluten free granola bars are exactly what you need. They are chewy, crunchy, and perfectly sweetened with honey and almond butter. Packed with oats, nuts, seeds, and dried fruit, they are a perfect energy boost for busy mornings, lunchboxes, or afternoon cravings.

Why You’ll Love These Gluten Free Granola Bars

These bars are incredibly simple to make with just one bowl and a saucepan. No baking required! They are naturally sweetened, customizable with your favorite mix-ins, and hold together beautifully without any weird binders. Plus, they are dairy free and can easily be made vegan or nut-free.

Ingredients and Substitutions

The base of these bars is gluten free rolled oats and crispy rice cereal for crunch. Almond butter provides healthy fats and helps bind the bars, while honey adds sweetness. Coconut oil ensures the bars stay chewy. You can swap the almonds and pumpkin seeds for any nuts or seeds you like, and dried cranberries can be replaced with raisins, chopped dates, or dried cherries.

Step-by-Step Instructions

Start by lining your baking dish with parchment paper. Mix the dry ingredients in a large bowl. In a small saucepan, melt together the almond butter, honey, coconut oil, vanilla, and salt. Pour the warm mixture over the dry ingredients and stir until well combined. Press the mixture firmly into the prepared dish—this is key for bars that hold together. Refrigerate for at least 2 hours, then cut into bars.

Tips for the Best Results

Press the mixture down very firmly to ensure the bars don’t crumble. Use the bottom of a measuring cup or a piece of parchment paper to really compact it. For extra crunch, you can bake the pressed mixture at 325°F for 10-12 minutes. Let cool completely before cutting. Store in the fridge for the best texture.

Frequently Asked Questions

These bars are not only gluten free but also easily adaptable. They are perfect for meal prep and travel well. Enjoy them as a post-workout snack, a quick breakfast, or a healthy dessert.

Frequently Asked Questions

Can I make these granola bars vegan?

Yes, simply replace the honey with maple syrup or agave nectar. The bars will still hold together well.

How do I store these granola bars?

Store them in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. You can also freeze them for up to 3 months.

Can I use old-fashioned oats instead of gluten free oats?

If you are strictly gluten free, make sure your oats are certified gluten free. Regular old-fashioned oats are not gluten free due to cross-contamination.

The Best Gluten Free Granola Bars

These chewy, crunchy, and perfectly sweet gluten free granola bars are packed with oats, nuts, and dried fruit. They are easy to make, require no baking, and are perfect for on-the-go snacks or lunchboxes.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 12

Course: Snack

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups gluten free rolled oats
• 1 cup crispy rice cereal gluten free
• 1/2 cup sliced almonds
• 1/4 cup pumpkin seeds
• 1/4 cup dried cranberries
• 1/4 cup shredded coconut unsweetened
• 1/2 cup creamy almond butter or sunflower seed butter for nut-free
• 1/3 cup honey or maple syrup for vegan
• 1/4 cup coconut oil
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Equipment

• baking dish (8x8-inch)
• Parchment paper
• Mixing bowl
• saucepan
• spatula
• measuring cups and spoons

Method

 

1. Line an 8x8-inch baking dish with parchment paper, leaving overhang on two sides.
2. In a large bowl, combine gluten free rolled oats, crispy rice cereal, sliced almonds, pumpkin seeds, dried cranberries, and shredded coconut. Set aside.
3. In a small saucepan over medium heat, combine almond butter, honey, coconut oil, vanilla extract, and salt. Stir frequently until melted and smooth (about 3-4 minutes). Do not boil.
4. Pour the warm liquid mixture over the dry ingredients. Stir with a spatula until everything is evenly coated.
5. Transfer the mixture to the prepared baking dish. Press down firmly and evenly using the back of a spatula or a piece of parchment paper. Make sure it is compact.
6. Refrigerate for at least 2 hours, or until firm. Once set, lift the slab out using the parchment overhang. Cut into 12 bars.
7. Store in an airtight container in the refrigerator for up to 2 weeks, or at room temperature for up to 5 days.

Notes

For a nut-free version, use sunflower seed butter in place of almond butter and omit the almonds. For a vegan version, use maple syrup instead of honey. The bars are best stored in the refrigerator to maintain their chewy texture. If you prefer a crunchier bar, you can bake them at 325°F for 10-12 minutes after pressing into the dish. Let cool completely before cutting.