Chewy Gluten-Free Chocolate Chip Granola Bars

Homemade gluten-free granola bars are easy treat ideal for breakfast bars or a grab-and-go-snack. Chocolate chip granola bars have an on-point combination of gluten-free oats, gooey chocolate, coconut, nuts, and dried fruit. They bake up sweet, salty, and extra chewy. Thanks to a combination of peanut butter and honey, they hold their shape and are easy to slice and share!

Prep Time 10

Cook Time 25

Total Time 35

Servings bars

Author Melissa Erdelac

Ingredients

Dry Ingredients:

1 ⅔ cup (1.67 c.) gluten-free quick cooking oats
⅔ cup (0.67 c.) gluten-free puffed rice cereal
½ cup (0.5 c.) chopped nuts*
½ cup (0.5 c.) shredded coconut*
½ cup (0.5 c.) dried cranberries*
½ cup (0.5 c.) miniature chocolate chips*
⅓ cup (0.33 c.) packed brown sugar
⅓ cup (0.33 c.) oat flour (or substitute coconut flour or gluten-free flour)
⅓ cup (0.33 c.) sunflower seeds*
½ teaspoon (0.5 tsp.) salt

Wet ingredients:

6 tablespoons (6 tbsp.) unsalted butter
⅓ cup (0.33 c.) peanut butter
¼ cup (0.25 c.) honey
2 tablespoons (4 tbsp.) light corn syrup
1 tablespoon (1 tbsp.) water
1 teaspoon (1 tsp.) 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.

Notes

Oat Flour

Make your own oat flour by processing ⅓ cup quick-cooking oats in blender until finely ground.

**Add-Ins

Add your preferred add-ins and quantities as long as it adds up to 2 ⅓ cups total.

Storage Tips

These 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.

Recipe adapted from King Arthur Flour

Nutrition