Making something like homemade gluten-free granola bars never even occurred to me until recently. Where do you start? I mean, that is something you buy at the store and have handy for a quick breakfast or snack. Granola bars can be very healthy – in theory – but have you ever thought about how many unhealthy ingredients are in them to preserve them?
So, after giving it a try and lots of research I have a homemade gluten-free granola bars recipe for you. This recipe is for almond butter and chocolate chip granola bars. These granola bars are packed with protein and taste like a cookie. Both rolled oats and rice cereal are used to add a little variety in texture. One recipe makes about 16 tall granola bars if packed into a 9×9 pan. For thinner granola bars, use a larger pan, like a 9×13. Another cool thing I like about this recipe is that you just make them in a big pan and cut them after you cook them. Duh! Granola bars sounded so hard until I realized that I didn’t have to individually form each granola bar.
We hope that everyone will enjoy this recipe, even those who do not need to eat gluten-free. They are healthier for you than the bars in the store and taste even better (if I do say so myself). What would you change about the recipe if you would change anything? Try out our recipe and leave comments below and share with your friends and family!
- 2 3/4 Cups Whole Rolled Oats, not quick cook or instant
- 1 1/2 Cups Crisp Rice Cereal gluten-free
- 1 Cup Chopped Almonds (toasted if you like)
- 1/4 Cup Coconut Oil
- 1 Cup Almond Butter
- 1/2 t Real Salt (only necessary if using unsalted almond butter)
- 1/2 Cup Coconut Milk
- 1/2 Cup Honey or Maple Syrup
- 1/2 Cup Brown Sugar, packed
- 1 t Vanilla
- 1 Cup Chocolate Chips divided
- 1 t Butter
Line a 9x9 pan with plastic wrap or tin foil. Lightly grease.
In a mixing bowl, combine the oats, rice cereal and chopped almonds. Set aside.
Pour the mixture over the oat/cereal and stir until everything is well combined. Let cool for about 5 minutes.
Add 3/4 C. of the chocolate chips to the mixture and stir in.
Place the oat mixture in the prepared pan and press in firmly, keeping the top level.
Refrigerate the pan for 2 hours, or until firmly set.
Remove the granola mixture from the pan and peel away the plastic wrap or tin foil. Slice into bars.
Place the remaining 1/4 C. of chocolate chips and the butter in a small, microwaveable bowl and heat on high at 20 second intervals, stirring after each interval, until melted. Place melted chocolate in a piping bag and pipe on top of sliced granola bars.
Store in an airtight container.