Chewy Gluten Free Granola Bars
These chewy granola bars are easy to make and are a satisfying, wholesome snack perfect for any time of the day.
Ingredients
Dry Ingredients
- 1 ¾ cups gluten free old-fashioned rolled oats, processed by about half Softening texture
- 1 cup gluten free oat flour Adds structure
- ¾ cup packed light brown sugar (or granulated coconut palm sugar) Provides sweetness and moisture
- 1 teaspoon ground cinnamon Adds warmth
- ¼ teaspoon kosher salt Enhances flavor
Mix-ins
- 1 ⅓ cups raw pecans, almonds and/or pumpkin seeds, roughly chopped Adds crunch and nutrition
- 1 cup coconut flakes/chips Contributes chewiness and tropical flavor
- 8 ounces mini chocolate chips Provides sweetness and richness
- Dried raisins and/or dried cranberries or other small dried fruit Adds natural sweetness and chew
Wet Ingredients
- 8 tablespoons unsalted butter or virgin coconut oil, melted and cooled Binds ingredients and adds richness
- 6 tablespoons combination of honey, pure maple syrup and/or molasses Sweetener that also adds moisture
- 1 large egg, lightly beaten Helps bind the mixture
- ½ teaspoon pure vanilla extract Adds flavor depth
Instructions
Preparation
- Combine the gluten free rolled oats, gluten free oat flour, light brown sugar, ground cinnamon, and kosher salt in a large mixing bowl. Stir until evenly mixed.
- Add the roughly chopped raw nuts and seeds, along with the coconut flakes or chips, to the mixture. Fold them in gently.
- Incorporate the mini chocolate chips along with the dried fruit. Sprinkle them evenly across the top of the mixture before folding them in.
- In a separate bowl, mix the melted and cooled butter (or coconut oil), honey (or syrup), and the lightly beaten egg. Stir in the pure vanilla extract.
Mixing
- Pour the wet mixture into the dry ingredients and mix until just combined. Be careful not to overwork the mixture.
Baking
- Line a baking pan with parchment paper or grease it lightly. Transfer the combined mixture into the pan and press it down into an even layer.
- Bake in a preheated oven until the edges start to turn golden brown, keeping an eye on it toward the end.
- Allow the granola bars to cool in the pan for about 10–15 minutes before lifting them out using the parchment paper and letting them cool completely on a wire rack.
Notes
Store the bars in an airtight container for optimal freshness. They can also be frozen for up to three months.