Gluten Free Homemade Granola Bars

Howdy folks! We’re finally back to blogging! In the past few months we’ve been baking, cooking and eating a TON, so we have so much to share with you. First up are these gluten free homemade granola bars, which I’ve started making regularly at our house. I’ve found a few gluten free granola bars at the store that I like, but they’re usually quite expensive and I eat them in like…2 days. (Someone tell me why gluten free things come in much smaller package sizes! What am I supposed to do with a package of just 4 granola bars?!) I figured there had to be a better and cheaper way of doing things, so I modified this recipe from Weelicious (an amazing site if you haven’t been there) to be gluten free. These are SO simple to whip up, the recipe makes a TON (usually 15 or so) and the cost of ingredients is so much cheaper than buying granola bars straight off the shelf.

A few important tips for this recipe:

• Make sure not to over bake. The edges should just barely be a golden brown to maintain that chewy granola bar texture we all know and love.
• This recipe calls for a gluten free flour blend. I don’t recommend replacing with just a single gluten free flour (like rice flour). It probably won’t have the binding power to keep these together properly.
• Let these puppies cool completely before you cut into them for much neater results
• You can replace chocolate chips with any number of things…nuts, dried fruit, etc.

Happy snacking!

Rachel

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Gluten Free Homemade Granola Bars

Print recipe

Ingredients

• 4 cups gluten free oats
• 1/4 cup gluten free flour blend (we use Auntie's)
• 1/2 cup shredded coconut (sweetened or unsweetened)
• 1/3 cup brown sugar
• 1 cup mini chocolate chips
• 1/2 teaspoon salt
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/2 cup honey

Note

Adapted from this recipe by Weelicious.

Directions

Step 1

Preheat oven to 325 degrees. In a large bowl, combine all of the dry ingredients (including chocolate chips, nuts or fruit). Set aside.

Step 2

In a medium sized bowl, combine all wet ingredients and whisk until smooth.

Step 3

Drizzle the wet ingredients into the dry ingredients and stir to combine until all of the dry ingredients are moist. (They don't have to be sticky or clumpy, just generally moist everywhere. If you find that there are still some dry patches, try adding a small drizzle of extra honey.)

Step 4

Pour the mixture onto a parchment lined cookie sheet. Using hands, press the mixture down into roughly a 13" x 9" x 1" rectangle.

Step 5

Bake for 30-35 minutes, or until edges are just barely a more golden brown. Allow to cool completely before cutting into rectangles. Wrap each bar in parchment paper and store in a cool, dry place. Wrapped individually, these usually stay fresh for 2 weeks or so.