Tulo

Gluten-Free Granola Bars Recipe

A stack of golden-brown gluten-free granola bars cut into squares on parchment paper, studded with chocolate chips and chopped almonds, with a glass of milk in the background.
Photo by Çiğdem Bilgin on Pexels

Toasting the oats and almonds before mixing deepens their flavor, and a honey-peanut butter binder that's warmed just enough to loosen (not boiled) coats every piece of oat so the bars hold together once fully cooled, no store-bought binder or gums needed.

Prep
15 min
Cook
30 min
Total
45 min
Servings
16

Ingredients

Servings16
  • 2 cups certified gluten-free rolled oats
  • 1/2 cup almond flour
  • 3/4 cup almonds, chopped
  • 2 tbsp chia seeds
  • 1/2 tsp fine sea salt
  • 1/2 cup honey
  • 1/2 cup creamy peanut butter
  • 2 tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips

Nutrition per serving

Calories
225
Protein
6g
Carbs
24g
Fat
13g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

Need different units or a different yield? Try our Conversion Calculator →

Instructions

  1. 1Preheat the oven to 325°F (165°C). Line an 8x8-inch baking pan with parchment paper, leaving overhang on two sides for easy lifting.
  2. 2Spread the oats and chopped almonds on a rimmed baking sheet and toast for 8-10 minutes, until lightly golden and fragrant. Let cool for 5 minutes.
  3. 3In a large bowl, whisk together the toasted oats and almonds, almond flour, chia seeds, and salt.
  4. 4In a small saucepan over low heat, warm the honey, peanut butter, and coconut oil, stirring until smooth and fully melted, 2-3 minutes. Remove from heat and stir in the vanilla extract.
  5. 5Pour the warm honey mixture over the dry ingredients and stir until every bit of oat is coated. Fold in the mini chocolate chips.
  6. 6Transfer the mixture to the prepared pan and press it firmly and evenly into the corners using the back of a spatula or damp hands.
  7. 7Bake for 20-22 minutes, until the edges are golden brown and the center feels set when pressed lightly.
  8. 8Cool completely in the pan on a wire rack, at least 2 hours, before lifting out by the parchment overhang and cutting into 16 bars.

Tips & variations

  • Oats are naturally gluten-free, but standard oats are frequently cross-contaminated with wheat during growing and milling, always use a bag labeled 'certified gluten-free.'
  • Swap the peanut butter for sunflower seed butter and skip the almonds and almond flour (replace with more oats) for a fully nut-free version.
  • Stir in 1/4 cup dried cranberries or raisins along with the chocolate chips for extra chew.
  • For a drier, more portable bar that won't melt in a lunch bag, cut the chocolate chips back to 1/4 cup.

Storage & reheating

Store bars in an airtight container at room temperature for up to 5 days, or refrigerate for up to 2 weeks. To freeze, wrap individual bars in plastic wrap and freeze up to 3 months; thaw at room temperature for about 15 minutes before eating.

Tips from the Tulo kitchen

  • Weighing the oats and almond flour instead of scooping with a measuring cup keeps the batch consistent, since packed versus loosely scooped flour can vary by as much as 20% by weight.
  • If bars won't hold together after the full cooling time, the honey mixture likely needed another minute over the heat to thicken slightly before it was mixed with the dry ingredients.

FAQ

Are oats really gluten-free?

Oats contain no gluten on their own, but most conventional oats are grown near or processed on equipment shared with wheat, barley, or rye. Look for a 'certified gluten-free' label on the package to avoid cross-contamination.

Can I make these bars nut-free?

Yes. Replace the almond flour with an equal amount of additional rolled oats (or oat flour), skip the chopped almonds, and use sunflower seed butter in place of the peanut butter.

Why did my granola bars crumble apart?

This usually means the mixture wasn't pressed firmly enough into the pan, or the bars were cut before cooling completely, both steps let the honey binder set and hold the oats together.

Can I use quick oats instead of rolled oats?

Quick oats will work, but they absorb more liquid and produce a softer, less chewy bar. Rolled oats give the sturdier, more traditional granola bar texture.

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