Make Ahead

Gluten Free Granola Bars

by:
October 28, 2014
0
0 Ratings
Gluten Free Granola Bars
  • Makes about 36 bars
Author Notes

These super yummy granola bars are naturally gluten free, easy to make, and are sure to beat their store bought counterparts. They don't need to be refrigerated like many homemade bars and are a perfect healthy snack for kids and adults alike. This recipe is inspired by Ree Drummond's from the Pioneer Kitchen. —Liza's Kitchen NYC

What You'll Need
Ingredients
  • 3 cups Certified Gluten Free Oats
  • 1/8 cup Canola or Vegetable Oil
  • 2 tablespoons Butter
  • 1/2 teaspoon Salt
  • 1/2 cup Brown Sugar (light or dark)
  • 1/4 cup Honey
  • 1/8 cup Molasses
  • 1 1/2 teaspoons Vanilla Extract
  • 1/4 cup Chopped Pecans
  • 1/4 cup Chopped Almonds
  • 3/4 cup Chopped Mixed Dried Fruit (I use a combination of cherries, raisins, apricots, and dates)
  • 1/4 cup Ground Flax Seeds (Flax Meal)
  • 2 tablespoons Flax Seeds
  • 1/2 cup Chocolate Chips (optional)
Directions
  1. In a bowl, toss the oats with the oil and melted butter. Spread on a rimmed cookie sheet and toast at 325 degrees for about 15 minutes. Check on them often so that they don't burn.
  2. While the oats are toasting, in a heavy bottomed saucepan combine the brown sugar, molasses, and honey. Heat the mixture until it's all combined (the sugar should be broken down enough that you don't see the individual grains). Remove from the heat and let cool slightly, then add the vanilla and stir.
  3. Remove the oats from the oven and combine them with the rest of the dry ingredients (nuts, flax seeds & meal, dried fruit, chocolate chips). Turn down the oven to 325. Stir the ingredients so that they are evenly distributed.
  4. Pour the molasses, brown sugar, honey, and vanilla over the mixture and stir until it all looks uniformly coated.
  5. Pour the mixture into a 9x13 baking dish or brownie pan that has been lined with aluminum foil and either greased with butter or sprayed with non-stick spray.
  6. Press down on the mixture with a spatula so that it is packed down slightly and even. Place the pan in the oven for approximately 20-25 minutes.
  7. Remove from the oven and let cool. When you remove them from the oven they will look like they won't stick together. I promise, when they cool, they will. If your kitchen is warm, it is sometimes best to put them in the refrigerator until they are cold. Then lift the bars out of the pan by the aluminum foil and place on a chopping board. With a very sharp knife cut into bars.
  8. They can be stored at room temperature or in the fridge.
Tags:
Contest Entries

See what other Food52ers are saying.

  • Liza's Kitchen NYC
    Liza's Kitchen NYC
  • anita
    anita

Popular on Food52

3 Reviews

anita
anita July 12, 2015
I made these for a friend. Raves. She and I loved the complexity of flavor and texture. Question for you and anyone who reads this: the same friend's husband had a mild stroke. She is asking me for a less chewier version. How do I make a less chewier/stickier version? More crunch than chew? She says currants are less sticky. Any recommendations for the least chewy/sticky dried fruit?
 
Liza's K.
Liza's K. July 12, 2015
Hi Anita,
So glad you loved the recipe! One way to make them more crunchy is to make them thinner and cooking them a little longer at a lower temperature. This will dry them out more making them firmer. Dried dates are always very chewy and sticky, so leaving them out or subbing for raisins, currants, or mango will also bring down the moisture/stickiness factor.
 
anita
anita July 12, 2015
Thank you! My friend's husband loves currants. I'll take your counsel! Anita