These chewy gluten-free granola bars are soft, satisfying, and packed with oats, nuts, coconut, dried fruit, and chocolate chips. I like making them for quick snacks, lunchboxes, meal prep, or an easy grab-and-go breakfast.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 ¾ cups gluten-free rolled oats, lightly pulsed in a food processor
1 cup gluten-free oat flour
¾ cup light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
1 ⅓ cups chopped nuts or pumpkin seeds
1 cup coconut flakes
8 tablespoons melted butter or coconut oil
1 cup mini chocolate chips or dried cranberries
6 tablespoons honey, maple syrup, or molasses combined
1 egg, lightly beaten
½ teaspoon vanilla extract
Directions
I preheat the oven to 325°F (163°C) and line a 9-inch square baking pan with parchment paper.
I mix the oats, oat flour, brown sugar, cinnamon, and salt in a large bowl. Then I stir in the nuts, coconut flakes, chocolate chips, and dried fruit.
In another bowl, I whisk the melted butter, sweeteners, egg, and vanilla extract. I pour the wet mixture into the dry ingredients and stir until everything is evenly coated.
Then I transfer the mixture into the prepared pan and press it down firmly into an even layer. I bake it for about 25 minutes, until the edges and top are golden brown.
I let the bars cool in the pan for 10 minutes, then chill them in the freezer for 30 minutes so they slice cleanly. Finally, I remove them from the pan and cut them into 12 bars.
Servings and timing
This recipe makes 12 granola bars.
Prep time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes
Calories: about 290 kcal per serving
Variations
I like using dried cranberries for a fruity version, or mini chocolate chips when I want something sweeter. I can also swap the nuts for pumpkin seeds to make the bars nut-free.
For a dairy-free version, I use coconut oil instead of butter. For a warmer flavor, I like adding a little extra cinnamon or a pinch of nutmeg.
Storage/Reheating
I store these granola bars in an airtight container at room temperature for a few days, or in the refrigerator if I want them to stay firmer.
Also I can freeze them individually wrapped for longer storage. I usually let a frozen bar sit at room temperature for a few minutes before eating. These bars do not need reheating.
FAQs
Can I make these granola bars dairy-free?
Yes, I use coconut oil instead of melted butter.
Can I make these bars nut-free?
Yes, I replace the chopped nuts with pumpkin seeds.
Why do I need to press the mixture firmly into the pan?
Pressing the mixture firmly helps the bars hold together after baking and slicing.
Can I use maple syrup instead of honey?
Yes, I can use maple syrup, honey, molasses, or a combination of them.
Why do I chill the bars before slicing?
I chill them so they firm up and cut into cleaner, neater bars.
Conclusion
These chewy gluten-free granola bars are easy, customizable, and perfect for meal prep. I like keeping a batch ready for snacks, lunchboxes, breakfast, or anytime I need a quick homemade energy boost.
📖 Recipe:
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Chewy Gluten-Free Granola Bars
- Total Time: 40 minutes
- Yield: 12 granola bars
- Diet: Gluten Free
Description
These chewy gluten-free granola bars are soft, satisfying, and packed with oats, nuts, coconut, dried fruit, and chocolate chips. They make a great snack, lunchbox treat, meal-prep option, or quick breakfast on the go.
Ingredients
1 ¾ cups gluten-free rolled oats, lightly pulsed in a food processor
1 cup gluten-free oat flour
¾ cup light brown sugar
1 teaspoon ground cinnamon
¼ teaspoon salt
1 ⅓ cups chopped nuts or pumpkin seeds
1 cup coconut flakes
1 cup mini chocolate chips or dried cranberries
8 tablespoons melted butter or coconut oil
6 tablespoons honey, maple syrup, or molasses combined
1 egg, lightly beaten
½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F (163°C) and line a 9-inch square baking pan with parchment paper.
- In a large bowl, mix the pulsed oats, oat flour, brown sugar, cinnamon, and salt.
- Stir in the chopped nuts or pumpkin seeds, coconut flakes, and chocolate chips or dried cranberries.
- In a separate bowl, whisk together the melted butter or coconut oil, sweetener, egg, and vanilla extract.
- Pour the wet mixture into the dry ingredients and stir until evenly coated.
- Transfer the mixture to the prepared pan and press firmly into an even layer.
- Bake for about 25 minutes, until the top and edges are golden brown.
- Cool in the pan for 10 minutes, then chill in the freezer for 30 minutes.
- Remove from the pan and slice into 12 bars before serving.
Notes
Use dried cranberries for a fruity variation or mini chocolate chips for a sweeter bar.
Swap chopped nuts for pumpkin seeds to make the bars nut-free.
Use coconut oil instead of butter for a dairy-free version.
Add extra cinnamon or a pinch of nutmeg for a warmer flavor.
Store in an airtight container at room temperature for several days or refrigerate for a firmer texture.
Freeze individually wrapped bars for longer storage.
Chilling before slicing helps create cleaner, neater bars.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Snack
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290 kcal
- Sugar: 18 g
- Sodium: 140 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 20 mg
