Name: Chewy Gluten-Free Granola Bars
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 ¾ cups gluten-free rolled oats, lightly pulsed; 1 cup gluten-free oat flour; ¾ cup light brown sugar; 1 teaspoon ground cinnamon; ¼ teaspoon salt; 1 cup chopped almonds or pecans; ⅓ cup pumpkin seeds; 1 cup coconut flakes; ½ cup mini chocolate chips; ½ cup dried cranberries or raisins; 8 tablespoons melted butter or coconut oil; 2 tablespoons honey; 2 tablespoons maple syrup; 2 tablespoons molasses; 1 egg, lightly beaten; ½ teaspoon vanilla extract

Why You’ll Love This Recipe

I love this recipe because the bars are chewy, flavorful, and easy to slice after chilling. I get a nice mix of sweetness, crunch, and softness in every bite. I also like that they are homemade, so I can control the mix-ins and make them feel more wholesome than store-bought granola bars.

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

1 cup gluten-free oat flour

¾ cup light brown sugar

1 teaspoon ground cinnamon

¼ teaspoon salt

1 cup chopped almonds or pecans

⅓ cup pumpkin seeds

1 cup coconut flakes

½ cup mini chocolate chips

½ cup dried cranberries or raisins

8 tablespoons melted butter or coconut oil

2 tablespoons honey

2 tablespoons maple syrup

2 tablespoons molasses

1 egg, lightly beaten

½ teaspoon vanilla extract

Directions

I start by preheating the oven to 325°F and lining a 9-inch square baking pan with parchment paper.

In a large bowl, I mix the gluten-free rolled oats, oat flour, brown sugar, cinnamon, and salt until everything is evenly combined. Then I stir in the chopped nuts, pumpkin seeds, coconut flakes, mini chocolate chips, and dried fruit.

In a separate bowl, I whisk together the melted butter or coconut oil, honey, maple syrup, molasses, egg, and vanilla extract. I pour the wet mixture into the dry ingredients and mix until everything is well coated.

I transfer the mixture to the prepared pan and press it firmly into an even layer. Then I bake it for 25 minutes, or until the top looks golden brown.

After baking, I let the bars cool for 10 minutes, then chill them in the freezer for 30 minutes so they slice cleanly. Once chilled, 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 280 kcal per serving

Variations

I like swapping the almonds for pecans, walnuts, or cashews when I want a different flavor. I can also use raisins instead of cranberries, or add dried cherries for a slightly tart bite. For a dairy-free version, I use coconut oil instead of butter. When I want extra chocolate flavor, I add a few more mini chocolate chips on top before baking.

Storage/Reheating

I store these granola bars in an airtight container in the refrigerator for up to one week. I like keeping parchment paper between the layers so they do not stick together.

These bars do not need reheating, but I can let one sit at room temperature for a few minutes before eating if I want a softer texture.

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FAQs

Can I make these granola bars dairy-free?

Yes, I can use coconut oil instead of melted butter to make the bars dairy-free.

Can I use quick oats instead of rolled oats?

I prefer gluten-free rolled oats because they give the bars a better chewy texture. Quick oats may make the bars softer and less structured.

Why do I need to press the mixture firmly into the pan?

I press the mixture firmly so the bars hold together after baking and slicing.

Can I freeze these granola bars?

Yes, I can freeze them in an airtight container for longer storage. I like wrapping them individually so they are easy to grab.

How do I get clean slices?

I let the bars cool first, then chill them in the freezer for 30 minutes before cutting. This helps the bars firm up and slice neatly.

Conclusion

These chewy gluten-free granola bars are simple, satisfying, and great for make-ahead snacking. I like keeping a batch in the fridge so I always have a homemade snack ready for busy days.

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