Homemade Granola Bars
These homemade granola bars are Gluten and Nut free. A chewy, chocolaty treat that contains healthy ingredients.
Equipment
- Dutch Oven or large saucepan
- Wooden Spoon or silicone spatula
- Measuring Cups or kitchen scale
- Teaspoons & tablespoons (tsp & tbsp)
- 2 Loaf Tins or 8x8” baking pan
Ingredients
- ½ cup salted butter 75g
- ¼ cup honey 80g
- ½ cup coconut sugar 80g (or light brown sugar)
- 2 tbsp vanilla extract
- 2 tsp cinnamon
- ½ tsp salt
- 2.5 cups gluten free oats 225g
- 4 tbsp ground flaxseeds
- 4 tbsp freeze dried raspberries or other small dried fruit
- 1 tsp cocoa powder optional
- ¼ cup chocolate chips 45g
Instructions
- Add the butter, sugar and honey to a Dutch oven or large saucepan and set the temperature to a medium-high heat. Keep stirring until the mixture has melted and formed a syrup like texture.
- Turn off the heat and add the vanilla extract, cinnamon and salt to the pan. When you add the vanilla extract it will start to bubble. Mix well.
- Add the oats, flaxseeds, freeze dried raspberries and cocoa powder and mix well to combine all of the ingredients (don’t add the chocolate chips yet).
- Use parchment paper to line two loaf tins (or an 8x8” baking pan), then use a large spoon to transfer the ingredients from the pan into the tin.Spread the mixture out evenly so it reaches the edges of the tin.
- When the granola mixture has cooled slightly, add the chocolate chips.
- Fold over the sides of the parchment paper and gently press the mixture down into the tin to help it all stick together.
- Put the granola mixture a fridge for 2 hours, or a freezer for 1 hour until it’s set firm.
- Once the mixture has set, remove it from the tin and cut the granola into 12 individual bars.
Notes
How to store homemade granola bars
Once you have cut your granola mixture into slices you can leave them wrapped in the parchment paper and store them in an air tight container in the fridge for up to a week.
You can also wrap them in individual sheets of parchment paper so they can easily be put into lunchboxes.
These granola bars can be frozen for up to 2 months. I recommend wrapping them individually in parchment paper before freezing so that they don’t stick together.
Once you remove them from the freezer, allow them to thaw out for at least 20 minutes before eating.
Substituting ingredients
This recipe is pretty flexible in terms of the dry ingredients you can add or remove depending on your preference.
Freeze dried raspberries are a nice addition to this recipe, but you can leave these out if you would prefer.
Nutrition
Calories: 339kcal | Carbohydrates: 49g | Protein: 7g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 175mg | Potassium: 227mg | Fiber: 6g | Sugar: 13g | Vitamin A: 239IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe?Let us know how it was!