Homemade gluten-free granola bars are easy, chewy treat ideal for breakfast bars or a grab-and-go-snack. Chocolate chip granola bars are simply irresistible with a combination of gluten-free oats, gooey chocolate, coconut, nuts, and dried fruit. They baked with a perfect combination of sweet and salty and extra chewy texture thanks to a combination of peanut butter and honey.
HOmemade Gluten-free Granola bars
If you are underwhelmed by store-bought gluten-free granola bars, or overwhelmed by the price of them, than this soft and chewy chocolate chip granola bars recipe will end all searches for the perfect GF breakfast bar.
My sister shared the original King Arthur granola bar recipe with me countless years ago with the proclamation, “I finally found the perfect homemade granola bar recipe!” (It was a journey!)
Since then, I have adapted it into a homemade gluten-free granola bar recipe, with the same chewiness, sweet and salty taste, but reduced the amount of sugar and technique so they don’t fall apart when slicing and enjoying.
Why do we deem these the best homemade gluten-free granola bars? First, I love the recipe’s flexibility. Add any combination of add-ins, from chocolate chips, dairy-free chips, cranberries, pepitas, sunflower seeds, coconut, or choose any of the granola bar add-in options below for different tastes and dietary needs.
Also, soft and chewy has always been the home-baked texture I strive for. (Hello, best gluten-free chocolate chip cookies – absolute perfection!) I love my gluten-free snack bars to taste like a decadent treat, but also provide healthy fuel.
Lastly, similar to my favorite homemade gluten-free granola recipe, these granola bars utilize some easy baking tricks to make sure the ingredients stick together, but still have a soft texture, thanks to a lovely combination of honey, peanut butter, and butter.
The recipe makes a 9X13-inch pan, which yields about 12 traditional-sized bars or 24 if they are cut in squares. After the bars cool, I like to wrap them up individually and store in an airtight container or freeze for an easy, make-ahead gluten-free breakfast idea, perfect for kids or an office snack!
Ingredient notes and substitutions
Chewy gluten-free chocolate chip granola bars contains two precautionary ingredients when buying supplies. For the crisp rice cereal and oats, refer to the ingredient notes below for safe brands.
- Gluten-Free Quick Oats – Use certified gluten free oats , which means they have been processed on equipment that hasn’t been contaminated by wheat products. I find quick oats bind the bars together more over old fashioned rolled oats.
- Oat Flour – This also helps bind the ingredients together. I usually make my own homemade oat flour, which takes only a few seconds. You can also substitute an equal amount of almond flour or coconut flour. I haven’t tried using gluten-free all purpose flour, but I don’t think that would be a problem.
- Crisp puffed rice cereal – Be sure to read ingredient labels and use a brand marked gluten-free. There are plenty of affordable options available (I use Aldi’s brand, but more are listed on this gluten-free rice krispie bars recipe). Be sure the ingredient list doesn’t contain malt flavor or barley.
- Syrups – Honey gives the best chewy texture, but pure maple syrup may also be substituted. A small amount of corn syrup is also added. This also helps with texture and sweetness. If you’d rather not use it, see the corn syrup substitutes below.
- Peanut Butter – Creamy peanut butter, such as Skippy or Jif, is preferred over a natural nut butter. However, any nut butter may be substituted, if preferred.
- Butter – For dairy-free, gluten-free granola bars replace with melted coconut oil.
- Chocolate chips – Miniature-sized chips are preferred because they disperse evenly throughout the dry ingredients. If making a dairy-free recipe, non-dairy baking chips may be substituted.
How to Make Gluten-free Granola Bar Recipe
(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
- Preheat oven to 350ºF. Line an 9X13″ pan with a large piece of foil or parchment paper. The paper should be long enough to lift the bars out of the pan.
- Mix together dry ingredients such as, quick cooking oats, rice cereal, brown sugar, oat flour, salt, chopped nuts, coconut, dried cranberries, and chocolate chips, in a large bowl.
- Melt butter and stir in creamy peanut butter, vanilla, corn syrup, honey, and water.
- Add wet ingredients to dry ingredient bowl and stir to combine. Press down FIRMLY into prepared baking pan. Cover the pan with a large piece of plastic wrap and press down on top of the bars all the way to the edges.
- Bake bars 25-30 minutes, until edges are golden brown and center is set.
Trick for Making Granola Bars Stick Together
Sometimes baked gluten-free granola bars have the tendency to fall apart once they are cut. This recipe includes easy tricks for avoiding this!
Ingredients – Add wet ingredients to bind or “glue” the oats and add ins together. In this recipe honey, corn syrup, peanut butter, and butter do this.
While the dry ingredients can be modified and swapped out, the wet ingredients need to stay consistent. Otherwise the granola bars will fall apart and not be a very transportable snack.
Pressing – Once the ingredients are mixed together press them firmly into the pan. Cover the pan with a large piece of plastic wrap. Press press down on top of the bars all the way to the edges before removing and baking.
Cooling – When the baked bars come out of the oven cool them completely in the pan first. After cooling transfer the pan to the fridge for at least 30 minutes.
Then lift the bars from the pan and cut. At this point they may be stored at room temperature. The initial refrigeration just helps further solidify the bars before cutting.
Can I Replace the Butter for Oil?
Yes and no. Replacing the butter with an oil, such as coconut oil or vegetable oil, will still make a great tasting granola bar. However, the bars will not stick together as well.
Using oils for the fat works better in no bake granola bar recipes instead of baked ones.
Corn Syrup substitutes
As far as the corn syrup, you may swap it out for additional honey, maple syrup or brown rice syrup. However, there will be a trade off with how well they stick together and the chewiness.
A little bit of corn syrup is the magic ingredient for keeping these baked granola bars chewy and in solid form.
Corn syrup is a refined sugar, but it is not the same as manufactured high fructose corn syrup. To read more about the difference between the two check out this article about the difference between high fructose syrup and corn syrup.
Karo brand corn syrup does not contain HFCS (high fructose corn sugar), but not all corn syrups are created equal. Read the ingredient list to make sure.
Granola Bar Add-In Options
Another fantastic thing about this homemade gluten-free granola bar recipe is making it how you like it! Below I listed what I typically add. Feel free to swap out ingredients and adjust as long as you have about 2 ⅓ cups total.
- chopped nuts – any kind!
- dried fruits – cranberries, raisins, diced apricots, cherries or diced dates
- sunflower seeds
- coconut – sweetened or unsweetened, but sweetened also adds moisture.
- pepitas
- baking chips – chocolate chips, white chocolate, peanut butter, or butterscotch (read label for gluten-free)
- gluten-free puffed rice cereal
- M&Ms or mini M&Ms
Storage Tips
Chewy chocolate chip granola bars last about 1 week when wrapped individually with plastic wrap and stored in an airtight container.
To extend their longevity these may also be stored in the refrigerator up to 2 weeks. For best results still wrap individually with plastic wrap first so they don’t dry out.
These bars may also be frozen for storing longer. Place individually wrapped bars in an airtight container or freezer bag and freeze up to 3 months.
Make-ahead and Freezing
To prepare them ahead of time make the bars and allow them to cool completely in the pan. Once they have cooled move the pan to the refrigerator to further solidify the ingredients.
Lift the bars out of the pan by using the parchment paper “handles” and set on a cutting board.
Cut into small squares or rectangle shaped bars. Wrap each bar in plastic wrap and transfer to an airtight container or ziplock freezer bag.
Freeze bars up to 3 months. When ready to eat just take out what you need and let it sit at room temperature for 30 minutes. In a true emergency, I have been known to use the defrost option on my microwave!
More Expert baking tips
- For an extra treat dip bottoms in melted chocolate. Place on wax paper to harden completely before storing.
- Peanut butter lover? Use chopped peanuts in the recipe. Melt 1/4 cup peanut butter chips and drizzle on top.
- Leave the bars in the pan until they have completely cooled. Move the cooled pan to the refrigerator for 30 minutes before cutting to prevent them from breaking apart.
- The recipe calls for quick cooking oats which are smaller than rolled oats. Old fashioned oats may be substituted but they may break apart more.
- Instead of oat flour, substitute almond flour or coconut flour.
SAVE THIS Gluten Free Granola Bar Recipe TO YOUR PINTEREST BOARD!
Let’s be friends on Pinterest! I’m always sharing great recipes!
Gluten-Free Chewy Chocolate Chip Granola Bars
Equipment Needed
Ingredients
Dry Ingredients:
- 1 ⅔ cup gluten-free quick cooking oats
- ⅔ cup gluten-free puffed rice cereal
- ½ cup chopped nuts*
- ½ cup shredded coconut*
- ½ cup dried cranberries*
- ½ cup miniature chocolate chips*
- ⅓ cup packed brown sugar packed
- ⅓ cup oat flour (or substitute coconut flour or almond flour)
- ⅓ cup sunflower seeds*
- ½ teaspoon salt
Wet ingredients:
- 6 tablespoons unsalted butter
- ⅓ cup peanut butter
- ¼ cup honey
- 2 tablespoons light corn syrup see recipe notes for substitutes
- 1 tablespoon water
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350ºF. Line an 9X13" pan with a large piece of foil or parchment paper. The paper should be long enough to lift the bars out of the pan. Lightly grease with cooking spray.
- In a large bowl mix dry ingredients, including oats, rice cereal, nuts, coconut, cranberries, chocolate chips, brown sugar, oat flour, sunflower seeds, and salt.1 ⅔ cup gluten-free quick cooking oats,⅔ cup gluten-free puffed rice cereal,⅓ cup packed brown sugar,⅓ cup oat flour,½ teaspoon salt,½ cup chopped nuts*,½ cup shredded coconut*,½ cup dried cranberries*,⅓ cup sunflower seeds*,½ cup miniature chocolate chips*
- In another microwave-safe bowl melt the butter. Alternatively, melt on the stovetop in a small saucepan. After butter is completed melted add the peanut butter, honey, corn syrup, water and vanilla to warm butter. Stir until smooth.6 tablespoons unsalted butter,⅓ cup peanut butter,¼ cup honey,2 tablespoons light corn syrup,1 tablespoon water,1 teaspoon vanilla extract
- Add the wet ingredients to dry ingredient bowl and stir to combine. Transfer the granola to the prepared pan. Use a large piece of plastic wrap to press down on top of the bars, all the way to the edges, before removing to bake.
- Bake the bars 25 minutes, or until edges are golden brown. Cool completely in pan.
- After cooling transfer the pan to the fridge for at least 30 minutes. Then lift the bars from the pan and cut. At this point they may be stored at room temperature. The initial refrigeration just helps further solidify the bars before cutting.
- Wrap bars individually in plastic wrap and place in airtight container to store at room temperature for a week, refrigerated up to 2 weeks, or freeze up to 3 months.
BARBARA says
This recipe is the best!! I will be so proud to take these homemade gluten-free breakfast bars to my friend who’s struggling with a major health issues right now. They are delicious!
I do have one question. They came out a little thin in my 9×13 (I could have “pressed them down” too much in the end. BUT -if I wanted to make a double batch, same pan – would that work? And if so, what temp or time change?
Thanks!!
Barb
Melissa Erdelac says
I completely agree, Barbara, and your comment has inspired me to make this recipe again for our upcoming ski trip!
You can definitely make a double batch and still use a 9X13 pan if you would like a thicker bar. I would probably bake for about 35 minutes, but that is guesstimating. You have to check if the edges are golden and set.
Best,
Melissa
Lorraine says
So delicious! I followed the recipe exactly. Great way to use up whatever nuts and dried fruit are in the cupboard. I used chopped almonds, cashews, dried blueberries and dried cranberries. Thanks for the recipe!
Melissa Erdelac says
Hi Lorraine,
I’m so glad to hear! We are going on a road trip soon, and you inspired me to make these again for our road snacks!
Best,
Melissa
Bee says
So scrumptious. First time I’ve ever made a granola bar and they taste amazing and so easy to make. I swapped out sunflower seeds for pumpkin seeds and used maple syrup and added 1 more tablespoon to replace the corn oil. Worked a treat. Thank you so much for sharing. 🥰
Melissa Erdelac says
Thank you, Bee! I’m so glad you enjoyed them and thank you so much for taking the time to let me know!
Best,
Melissa