Gluten Free Homemade Granola Bars
I cut approximately 26 bars from this recipe, 1"x5 1/2", and stored them in tiny snack sized zipper bags (1 per bag). Perfect to grab on the way out the door, so you will never be stuck without something to snack on.
Serves: 26
  • 2 cups certified gluten-free rolled oats
  • 3/4 cup gluten-free rice bran
  • 1/4 cup ground flax seed
  • 1/4 cup slivered almonds
  • 1/4 cup quinoa
  • 1/4 cup shelled sunflowers
  • 1/4 cup sesame seeds
  • 1/4 cup flaked coconut
OR You can do:
  • 2 cups certified gluten-free rolled oats
  • 3/4 cup rice bran
  • 1 cup of nuts, crushed (pecan, walnut, cashew, macadamia, almond, etc.)
  • 3/4 cup seeds (sunflower, pumpkin, flax, sesame, etc.)
  • 2/3 cup brown sugar
  • 1/2 cup honey (or 1/4 cup honey, plus 1/4 cup maple, agave, or brown rice syrup)
  • 1/4 cup butter
  • 2 teaspoons vanilla
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup chopped dried fruit (cherries, cranberries, blueberries, apricots, etc.)
  1. Preheat oven to 400 degrees F.
  2. Line a large rimmed baking sheet with foil. Mix together all dry ingredients (oats, bran, seeds & nuts) on the baking sheet. Place the sheet in the oven and toast the dry ingredients for 10-12 minutes, stirring every few minutes to prevent them from burning. As soon as the ingredients are toasted, remove the pan from the oven.
  3. While the dry ingredients are toasting, line a 9x13-inch rimmed pan with waxed paper and spray it lightly with cooking oil.
  4. Next, place a small saucepan over medium-high heat and add in the brown sugar, honey, butter, cinnamon and salt. Bring the mixture to a strong boil for 2 minutes, stirring constantly. Turn off the heat and stir in vanilla.
  5. Place the toasted ingredients in a large bowl, and stir in the dried fruit. Pour the hot liquids into the bowl and stir aggressively until all the ingredients are moist and well combined.
  6. Using a wooden spoon or heat resistant spatula, scrape the mixture into the prepared baking sheet, pressing down to evenly spread out the mixture. I found wetting a rubber spatula with water helped to keep the granola from sticking, but still allowed me to press the mixture down hard enough. Set the baking sheet aside and let the bars cool for 2-3 hours until they are hardened.
  7. Once the bars are hard, remove them from the baking pan and turn the granola out onto a cutting board. Remove the waxed paper (I had to heat up a skillet and use it like an iron over the waxed paper, to get it to release from the granola bars. It heated it up just enough for the bar & paper to separate). Cut the granola into bars by pressing straight down with a long knife (don't saw or they will crumble). The bars can be stored in an airtight container at room temperature individually wrapped in plastic wrap for up to a week.
Source: Based on a recipe from
Recipe by Faithfully Gluten Free at