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Snack bars have been a staple item in my house, along with most homes across America with children. I am able to find organic bars at the store, so I never made it a point to make our own, until now. Most store bought bars, even the organic ones, add agave or refined sugar as sweetener. That made the decision to make our own easy since I’m doing all I can to eliminate refined sugars. Last week, I was about to make granola when I thought to try using the same ingredients for a granola bar. This will be perfect to replace the store bought bars in school lunches and great for the trip to San Francisco this weekend!
Here is a look at the dry ingredients –
2 cups of gluten-free oats (1 2/3 cup oats and 1/3 cup oat flour)
1/4 cup chia seeds
1 cup seeds (my girls school is nut-free so I only used seeds, you could add some chopped nuts if you prefer)
1 cup of sweet stuff (I opted for two of our favorites — dried cherries and coconut)
salt
In a bowl they go mixed with some wet ingredients then into the oven to bake. This smells AMAZING while baking. I got up early this morning to make another batch before the girls went off to school, and I could hardly wait to eat one!
This recipe is great for getting kids in the kitchen. It’s easy to make, measure, and perfect for letting them choose what ingredients and flavors they want included. This simple and healthy recipe makes saying goodbye to store bought granola bars easy!
| Gluten-Free Granola Bars |
- 1 2/3 cup rolled oats (I used Bob’s Red Mill GF Oats)
- 1/3 cup GF oat flour
- 1/4 cup chia seeds
- 1/2 cup pepitas
- 1/2 cup sunflower seeds
- 1/2 cup dried cherries
- 1/2 cup shredded coconut
- 1/4 cup coconut oil, melted
- 1/2 cup honey
- 1/3 cup nut or sunbutter (optional)
- 1 egg (or flax egg)
- 1 tsp vanilla extract
- 1/2 tsp salt
- Preheat the oven to 350
- Add all the dry ingredients to a large mixing bowl
- Add all the wet ingredients to a small bowl, and mix well.
- Add the wet ingredients to the dry ingredients and mix.
- Add to a greased 8 x 8 baking dish, and spread evenly.
- Place in the oven until it starts to brown on top, about 30 minutes. Check after 25 minutes.
- Let them cool completely before cutting. I like to place the dish in the refrigerator for a few minutes before cutting. It makes cutting the bars easier, and they will be less crumbly.
- Cut into squares or bars and store in an airtight container.
Nut butter, or sunbutter are optional, but the bars will be a bit crumbly without them. That didn’t bother me, the crumbs are the perfect topping for cereal or yogurt. 
6 comments… read them below or add one
These looks like some amazing bars! I love snack bars, and these have such healthy ingredients that I can’t wait to give them a try! I also love that you make the recipe so easy to change up for different flavors and nutrient profiles.
Thank you, Lindsay! I look forward to checking out your site.
Have a great day!
Love these! I used tehina instead of nut/sun butter – very yummy. The mixture of honey (date honey when available) and tehina is a favorite of mine.
Hi Victoria! How long will these bars last? And do you need to store them in the fridge? Thanks!!
Do you have nutritional info on the granola bars? We’re trying to make our own bars at home and having trouble finding a recipe that doesn’t go crazy on sugars and fats, and still has decent amounts of protein and fiber.
Hi Jenny, I do not figure out the nutritional information. Sorry!