Are you looking for a good Gluten Free granola bar recipe that you can easily adapt to your family’s needs? Check this out!
I love finding new recipes for foods we love, but aren’t necessarily great for you. I’ve been thinking of making granola bars for some time, but hadn’t really thought too hard about it. With our gluten restrictions, store bought granola bars are not usually an option, and gluten free bars can be cost prohibitive. But today, I looked for a recipe and came across this No Bake granola bar recipe and decided to give it a try.
The Recipe and Modifications
I chose to use a gluten free granola bar recipe from Fearless Dining. She has this Chewy Gluten Free Granola Bar recipe that looked highly adaptable, easy to follow, and seemed like it would be tasty!
The original recipe calls for:
- 1 Cup Cashew butter {I used almond butter instead}
- 2/3 Cup Honey
- 2 Tablespoons coconut oil
- 1 teaspoon pure vanilla extract
- 2 3/4 Cups Gluten-Free Oats
- 1/2 teaspoon salt
- 1/2 Cup chopped pecans or other nut {I used Macadamia nuts}
- 2 Tablespoons ground flax seed
- 1/4 cup sesame seeds {I used just a tablespoon of white sesame seeds}
- 1/4 Cup pepitas or other seeds {I used pepitas}
- 1 Tablespoon chia seeds
- 1/2 Cup Raisins {I left out the raisins}
I made some modifications based on our dietary needs, which I listed in brackets above. We can not use peanut or pecan in recipes due to sensitivities. And we try to stay away from dried fruits, so I left those out.
I mixed everything together in a metal bowl, transferred it to a pan lined with parchment, and refrigerated it overnight. I used a pizza cutter to cut bars. I was able to get about 18 bars out of this recipe.
The Verdict
The flavor of this gluten free granola bar recipe is great. My youngest child said, “These are better than any granola bar or Kind bar I’ve ever had”.
The ingredients are flexible, which I appreciate.
The bars themselves, however, are rather crumbly. They fall apart rather easily, making them difficult to bring places. I won’t be able to add these to lunchboxes, or pack them for a quick snack while hiking, either. That is an inconvenience to me.
I decided to bake a few of the bars at 325° F for 20 minutes to see if that would help them stay together better, and OMG…game changer! The bars get this delicious toasted nut flavor, and they hold together much better! Check out the difference!
For a quick breakfast, unbaked, these are fantastic. They pack a good protein punch (5.82 grams per bar), and they are filled with nice healthy fats, too (14 grams). The carbs are a little high at 24 grams per bar. Fiber comes in a 3.88 grams per bar, leading to a net carb load of about 20g per bar.
Would I Make It Again?
Whenever I try a new recipe, I always ask myself, “Would I make it again?” This time, the answer is yes…but with a few modifications.
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I would add a mixture of chopped nuts, including cashews and almonds along with the macadamia nuts. I would also increase the coconut oil to 4 Tablespoons. I would also add some sugar free chocolate drizzle to the tops of the bars for an extra treat! I really like these Bake Believe Dark Chocolate Baking Chips. And I would 100% bake them, as that just added to the overall flavor and convenience of these bars.
Overall, if you are looking for a great gluten free granola bar recipe that you can modify easily, give this one a try!
