Best Gluten Free Chewy Granola Bar Recipe

Easy homemade gluten free chewy granola bars

With school back in session, you’ll want easy healthy snacks for school lunches. We happen to homeschool, but that doesn’t mean we’re ever home. I was looking for a healthier and cheaper option of gluten free granola bars to keep us full on our adventures. I found a great recipe and, as always, I changed it completely.

This is no bake with the exception of toasting the oats, which is optional. A great recipe to cook with kids and a healthy snack that kids love.

I made a batch just before a trip out of town, but they didn’t even last until we left the house! I think I’ll have to exercise some self control. The next batch was gobbled up at the UnConference where everyone was asking for the recipe and my family was not happy that I didn’t bring any home, even though I had doubled the recipe and cut it into bite sized pieces.

You probably just want the recipe already, well, here you go:

These are the Best Gluten Free Chewy Granola Bars Ever!

Homemade Gluten Free Chewy Granola Bar Recipe

• 1 1/2 cup gluten free rolled oats, toasted (optional)
• 1 cup roasted, unsalted almonds, crushed
• ¼ cup honey
• ¼ cup creamy salted peanut butter
• ½ cup raisins
• ½ cup cranberries
• ½ cup chocolate chips

Directions:

I hope your family enjoys these as much as mine does.

Print Recipe

Homemade Gluten Free Chewy Granola Bar Recipe

Ingredients

• 1 1/2 cup gluten free rolled oats toasted (optional)
• 1 cup roasted unsalted almonds crushed
• ¼ cup honey
• ¼ cup creamy salted peanut butter
• ½ cup raisins
• ½ cup cranberries
• ½ cup chocolate chips

Instructions

• Preheat oven to 350°.
• Line 8x8 pan with wax paper, leaving enough to fold over top.
• Spread gluten free oats in a thin layer on a baking sheet. Toast at 350° for 15 min or until browned.
• Warm honey and peanut butter in saucepan on low, stirring frequently until combined.
• Grind almonds in a food processor into small pieces.
• Pour oats and almonds into mixing bowl. Mix in raisins & cranberries.
• Pour in warm honey & peanut butter mixture.
• Pour into an 8x8 pan lined with wax paper.
• Fold wax paper over the top and press flat into pan.
• Let cool a bit, then lift wax paper, sprinkle chocolate chips over top of mixture. Fold wax paper over & press in. (If added too soon the chocolate will melt)
• Freeze for 20 minutes or refrigerate for an hour.
• Remove from pan & cut into bars or bite size pieces.
• Store in air tight container in the fridge or freezer.