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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.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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.