Description
Chewy, and naturally sweet, these homemade gluten free granola bars are made with simple ingredients like oats, nut butter, and honey. Perfect for snacks, lunchboxes, or a quick breakfast, they’re allergy-friendly, customizable, and meal-prep ready.
Ingredients
- 2 cups certified gluten-free rolled oats
- 1/2 cup nut butter (peanut, almond, or sunflower seed)
- 1/3 cup honey or maple syrup
- 1 tbsp ground flaxseed (optional)
- 1 tsp vanilla extract
- 1/4 tsp sea salt
- 1 cup mix-ins (dried fruit, seeds, nuts, or chocolate chips)
Instructions
- In a small saucepan over low heat, combine nut butter and honey (or maple syrup). Stir until smooth, then remove from heat and add vanilla.
- In a large bowl, combine oats, salt, flaxseed, and mix-ins.
- Pour the warm, wet mixture over the dry ingredients. Stir until everything is evenly coated.
- Line an 8×8-inch pan with parchment paper. Press the mixture firmly into the pan using the back of a spoon or your hands.
- For no-bake bars: Refrigerate for 2–3 hours until firm.
- For baked bars: Bake at 325°F (160°C) for 15–18 minutes. Let cool completely.
- Once set, remove from the pan and slice into bars. Store in an airtight container.
Notes
Use certified gluten-free oats to avoid cross-contamination.
For nut-free bars, swap nut butter with sunflower seed butter and skip nut mix-ins.
Store bars in the fridge for up to 7 days or freeze for up to 2 months.
To keep bars chewy, don’t overbake if using the baked version.
For extra protein, add 1–2 tbsp of chia or hemp seeds.