Chewy Homemade Granola Bars Recipe
This chewy gluten free granola bars recipe is endlessly customizable with different mix-ins and nuts. The perfect snack for school or work!
Servings: 12 bars
Ingredients
- 1 ¾ cups gluten free old-fashioned rolled oats processed by about half in a food processor
- 1 cup gluten free oat flour
- ¾ cup packed light brown sugar (or granulated coconut palm sugar)
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- 1 ⅓ cups raw pecans, almonds and/or pumpkin seeds roughly chopped
- 1 cup coconut flakes/chips
- 8 ounces mini chocolate chips dried raisins and/or dried cranberries or other small dried fruit
- 8 tablespoons unsalted butter or virgin coconut oil melted and cooled
- 6 tablespoons combination of honey, pure maple syrup and/or molasses (I like to use 2 tablespoons of each)
- 1 egg lightly beaten
- ½ teaspoon pure vanilla extract
Instructions
- Preheat your oven to 325°F. Grease a 9-inch square pan, and then line it with unbleached parchment paper that overhangs 2 opposite sides of the pan. Set the pan aside.
- In a large bowl, place the oats, oat flour, brown sugar, ground cinnamon and salt and whisk to combine, breaking up any lumps in the brown sugar.
- Add the chopped nuts, coconut chips, chocolate chips and dried fruit, and mix to combine.
- In a separate, medium-size bowl, place the melted butter or coconut oil, honey/maple syrup/molasses, egg and vanilla, and mix to combine well.
- Create a well in the dry ingredients, pour in the wet ingredients and mix to combine. Scrape the mixture into the prepared pan and press firmly into an even layer.
- Place the pan in the center of the preheated oven and bake, rotating once during baking, until golden brown all over, about 25 minutes.
- Allow to cool in the pan for about 10 minutes and then transfer the pan to the freezer until very firm, about 30 minutes.
- Remove the pan from the freezer and lift the bars out of the pan by the overhung parchment paper. Peel back the paper, and slice into 12 rectangular bars with a sharp knife.
- Store in an airtight container in the refrigerator for up to a week, or the freezer for longer.
Notes
Originally published on the blog in 2012. Ingredients simplified, all photographs new, method unchanged.