Gluten Free Breakfast: Crunchy Granola Bars
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The gluten free breakfast bars I usually make are soft, like these chewy gluten free granola bars. But it’s easier to make them super healthy and still fabulous when they’re crunchy.  … more »

The gluten free breakfast bars I usually make are soft, like these chewy gluten free granola bars. But it’s easier to make them super healthy and still fabulous when they’re crunchy. gluten-free-breakfast-crunchy-granola-bars

So that’s what I did. These crunchy gluten free breakfast bars began with the ingredient list for Nature Valley Oats ‘n’ Honey crunchy granola bars. And other than puffed rice cereal (which by the way not that you were looking to do this but may I counsel you strongly against trying to make your own homemade puffed rice cereal it is NOT worth it), I found something really interesting and fabulous in that there ingredient list…

gluten-free-breakfast-crunchy-granola-bars

Nut flours. Nut flours! Now I know everybody is baking with almond flour lately (me too sometimes like in these healthy gluten free chocolate chip cookies), but I think their list was more like hazelnut, almond and somethin’ else that I don’t remember. Protein! Good fats! Use up random raw granola ingredients!

gluten-free-breakfast-crunchy-granola-bars

I tried this recipe twice, with a different mix of ground raw nuts each time. Loved ‘em both, loved the almond-pecan-cashew combo best. Rather than using blanched almond flour, like I would use for baking something like cookies or a cake, I just ground some whole raw almonds in my food processor. (And anyway you know it’s serious if I’m willing to break out the food processor the cleaning of which is going to put me in an early grave.)

gluten-free-breakfast-crunchy-granola-bars

The trick to making these granola bars flat, even and crunchy is to place the mixture in an even layer in a unbleached parchment-lined quarter sheet baking sheet (a quarter sheet pan is 9″x13″), lay another sheet of unbleached parchment paper on top, and then another quarter sheet pan on top of that. Then press down to apply steady, even pressure on the granola. You’ll be amazed at how professional it looks. And stuff. So let’s get this morning started off right! You bring the granola bars, I’ll grab the coffee and the newspaper.

Prep time: 10 minutes       Cook time: 25 minutes       Yield: 15 gluten free breakfast bars
Ingredients

1/3 cup (37 g) ground raw almonds

1/3 cup (37 g) ground raw pecans

1/3 cup (37 g) ground raw cashews

1 teaspoon (6 g) kosher salt

1/2 cup (80 g) granulated coconut palm sugar (can substitute 1/2 cup (100 g) granulated sugar)

2 cups (200 g) gluten free old fashioned rolled oats

2 cups (60 g) gluten free puffed rice cereal

4 tablespoons (84 g) honey

5 tablespoons (70 g) virgin coconut oil, melted (can substitute vegetable oil)

Directions
  • Preheat your oven to 325°F. Line a quarter sheet pan with unbleached parchment paper and set it aside.

  • In a large bowl, place the ground almond, ground pecans, ground cashews, salt and sugar, and whisk to combine well. Add the oats and puffed rice cereal, and then the honey and oil, and mix to combine well.

  • Scrape the mixture onto the prepared baking sheet and spread into an even layer. Cover the baking sheet with another sheet of unbleached parchment paper, and place another quarter sheet pan on top of the top sheet of parchment paper. Apply as much even pressure as possible on the top sheet pan to compress the mixture as much as possible.

  • Remove the top quarter sheet pan and the top piece of parchment paper, and place the baking sheet in the center of the preheated oven. Bake for about 25 minutes, or until the bars are evenly golden brown.

  • Remove the baking sheet from the oven and allow the bars cool for 5 minutes before sliding them out on top of the parchment paper and slice into 3 rows of 5 rectangles. Allow to cool completely before separating the bars. They will crisp as they cool, and will hold together well once cool.

Love,
Me

 

P.S. Don’t forget your copy of Gluten-Free on a Shoestring Quick & Easy! Thank you for supporting the blog that loves to support you.

  • http://www.facebook.com/jennifer.sasse Jennifer Sasse

    these look delicious! Thank you for this recipe and all of your others.
    We had the seasme chicken this weekend (check out Nicole’s post for this recipe) and AMEN to you sister – that was the best ever ever ever!! Thanks for all you do!

    • gfshoestring

      Thanks, Jennifer! I’m so glad you like the sesame chicken. My kids are always snooping around the kitchen (which by the way I seriously can’t stand) asking if I’m making that chicken again.
      xoxo Nicole

      • Donia Robinson

        On a quasi-related note, I forbid the question “What’s for dinner?” in my house. Because if it’s something they don’t want, then they complain about it for however long it is until dinner. Sometimes I don’t have much desire to put dinner on the table, and if people are dreading it, it zaps what desire is there! :P Poor, poor me.

        • gfshoestring

          So do I, Donia. Not permitted to ask. Not permitted to snoop (which they do anyway as their recon skills at this point are stealth and really quite good). “What’s for dinner” is tied with “I’m still hungry” for my 3 least favorite words (well, when you say them together).

          • http://www.facebook.com/mlboreanaz Mish Boreanaz

            I’m glad to hear I’m not the only one who can’t stand “I’m still hungry”!

  • Donia Robinson

    You are seriously kicking it old school with those mugs. We had that pattern growing up!

    P.S. Do you think the world is divided on crunchy vs. chewy granola bars like they are on chocolate chip cookies? Because crunchy granola bars – I am not a fan. I’m sure yours are delicious, though. ;) I really can’t think of anything sweet that I like crunchy. I even like my cereal soggy. The horror!

    • gfshoestring

      These are not very sweet, Donia, so you might like them. I do really like crunchy, though, so not sure where that leaves you…
      And totally old school. I love all the old Corning stuff. :)
      xoxo Nicole

  • Diane

    Oh those cups! They look like Corning ware but might be the old anchor hocking milk glass, guess I need a good granola bar to jump start the ol grey matter. ;). This recipe is on my to do list for today. Thanks again!

    • gfshoestring

      Corning, Diane! I love love love the old Corning white ware, and believe it or not I never saved any so I had to get this one on Etsy! :)
      xoxo Nicole

  • Laurie-glutenfreeyummy

    Do they hold together well? I do a fair bit of traveling & like to take along a granola bar for an on flight snack. Would they hold up well in a purse? They do look yummy!

    • gfshoestring

      Laurie, as I mentioned in the recipe they hold up well once they cool. In fact, they hold up as well as the packaged kind, which if you have ever had them you know that they do tend to crack if they are knocking around loose in a purse.
      Nicole

  • http://www.facebook.com/julie.hodge.52 Julie Hodge

    I am so excited to try this!!! I hope my kids love them!!!

  • http://www.facebook.com/susan.a.kirk.3 Susan Adriaens Kirk

    Sounds very yummy! How do you store them and how long will they stay fresh?

  • Laurie Rambo

    Thank you so much for this recipe! There are lots of chewy granola recipes, but I really prefer the crunchy ones! I am looking forward to this breakfast alternative!

  • Genia Weaver

    Made them! There are very good! Used hazelnuts and walnuts due to allergies. I have a two year old and a three year old that wanted to eat them all! :) thank you!

  • Gail

    Made these today but substituted Puffed quinoa for the puffed rice. The hubs really loved them.

This recipe was brought to you by Nicole Hunn of Gluten-Free on a Shoestring: http://glutenfreeonashoestring.com/gluten-free-breakfast-crunchy-granola-bars/
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