Homemade Gluten-Free Granola Bars
These homemade gluten-free granola bars were one of the first recipes I ever developed. After 8 years of being gluten-free and dairy-free, this granola bar recipe is still my absolute favorite. I tested this recipe more times than I can count, dialing in the binder ratio to get the texture just right. The secret to helping gluten-free and dairy-free granola bars to stick together is a mixture of sunflower seed or nut butter, honey and refrigerating them for over an hour! I also love that these are so customizable and I love playing around with the mix-ins to make insane flavors!
Servings: 10
Calories: 323kcal
Equipment
- 1 medium mixing bowl
- 1 mixing spoon
- 1 parchment sheet
- 1 8x8 baking dish
Ingredients
- 1 cup nut butter or sunflower seed butter
- 1/4 cup maple syrup or honey
- 2 cups oats
- 1/3 cup chocolate chips
- 1/4 cup dried cranberries
- 1/8 cup chia seeds
- 1/4 cup hemp hearts
- 1/4 cup pumpkin seeds
- 1 tbsp cinnamon
Instructions
- Combine nut butter and sweetener in a bowl.
- Stir in remaining ingredients.
- Press mixture firmly into a baking pan lined with parchment paper.
- Refrigerate until firm (at least 1-2 hours).
- Cut into bars and enjoy!
Notes
RECIPE TIPS:
- The batter should be sticky and easy to press into the baking dish. If the mixture is not sticking together easily, add more honey or nut butter.
- Press the mixture very firmly into the pan.
- Make sure to refrigerate these bars for at least an hour before cutting into them! Ideally overnight.
Nutrition
Calories: 323kcal | Carbohydrates: 32g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 3mg | Potassium: 139mg | Fiber: 3g | Sugar: 11g | Vitamin A: 43IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 3mg