Are all oats gluten-free?

Not all oats are gluten-free. While oats are naturally gluten-free, they’re often processed in facilities that also handle wheat, barley, or rye, risking cross-contamination. Always buy oats labeled “certified gluten-free” to keep your granola bars safe for anyone with celiac disease or gluten sensitivity.

Can I make gluten-free granola bars without nuts?

Absolutely. For a nut-free version, swap nut butters for sunflower seed or pumpkin seed butter. Load up on seeds, gluten-free oats, and your favorite dried fruit. This is a great way to make bars that are school-safe and allergy-friendly.

How do I keep homemade gluten-free granola bars from falling apart?

The secret is to press the mixture very firmly into the pan before baking. Using enough sticky sweetener—like honey or maple syrup—also helps the bars hold together. Let the bars cool completely in the pan before cutting; this makes a big difference in texture and shape.

Can I freeze gluten-free granola bars?

Yes, these bars freeze beautifully. Wrap them individually in parchment or wax paper, store them in a freezer-safe container or bag, and you’ll always have a snack ready to go. They thaw quickly at room temperature, making them perfect for busy mornings or last-minute cravings.

Gluten-Free Granola Bars: 5 Easy & Healthy Recipes

Description

Homemade Gluten-Free Granola Bars are the ultimate snack for busy families—chewy, crisp, and perfectly sweet, with wholesome ingredients and a heartwarming story behind every batch. These bars are naturally gluten-free, easy to customize, and packed with flavor for breakfast, lunchboxes, or on-the-go energy.

Ingredients

Scale

2 cups certified gluten-free rolled oats
1/2 cup raw sunflower seeds (or pumpkin seeds)
1/2 cup slivered or chopped almonds (or use more seeds for nut-free)
1/2 cup unsweetened coconut flakes
1/2 cup dried cranberries, raisins, or chopped dates
1/2 teaspoon cinnamon
1/4 teaspoon sea salt
1/2 cup honey or pure maple syrup
1/2 cup nut or seed butter (peanut, almond, or sunflower seed butter)
1 teaspoon vanilla extract

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, letting the edges hang over for easy removal.
In a large bowl, combine the oats, seeds, almonds, coconut flakes, dried fruit, cinnamon, and salt. Stir to mix.
In a separate bowl, whisk together the honey (or maple syrup), nut or seed butter, and vanilla until smooth.
Pour the wet mixture over the dry ingredients and stir until everything is evenly coated. Kids can help at this step!
Transfer the mixture to your prepared pan. Using a sheet of parchment, press the mixture down very firmly and evenly into the corners.
Bake for 18–22 minutes, until the edges are just turning golden brown.
Let the bars cool completely in the pan, then lift out using the parchment. Slice into bars or squares with a sharp knife, cleaning between cuts for neat edges.
Store bars in an airtight container with parchment between layers for up to 1 week, or freeze individually wrapped bars for longer storage.

Notes

For nut-free granola bars, use sunflower or pumpkin seed butter and skip the nuts—perfect for school-safe and allergy-friendly snacks. Mix and match dried fruits, nuts, and seeds to suit your family’s favorites. To help bars hold together, be sure to press the mixture very firmly into the pan and let them cool before slicing.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Snack
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 180
Sugar: 8g
Sodium: 60mg
Fat: 8g
Saturated Fat: 2g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 4g
Cholesterol: 0mg