Homemade Granola Bars (Gluten Free)

oatmeal raisin granola bars

oatmeal raisin granola bars

I’m not sure when I decided that I wanted to try my hand at granola bars. It could have been when I was at the grocery store debating whether it was worth the money. Or at the fact that they disappear in our house in seconds flat. OR that I have a hard time finding ones that are actually safe and edible for me.

Whatever the reasoning was, I was in.

And I have to say that this first attempt was fairly good. They are a little too sweet for my taste (which is saying something). But overall, they have a nice chew to them and have a good ratio of oats to fruit.

I definitely want to play around with the amount of sugar in the next batch (omitting the raw sugar). And use dried cherries or apricots (or both!) and sunflower seeds. Just writing that makes me want to go start another batch.

The inspiration for these bars was twofold: Smitten Kitchen and Joyful Abode.

Have you ever made your own granola bars? What are your favorite flavor combinations?

Yields 12

Homemade Granola Bars

Homemade oatmeal raisin granola bars that will be sure to satisfy any craving.

15 minPrep Time

40 minCook Time

55 minTotal Time

Save Recipe

Ingredients

  • 1 2/3 cups quick rolled oats
  • 1/2 cup raw sugar
  • 1/3 cup oats, processed till finely ground in a food processor or blender
  • 1/2 tsp salt
  • 1 cup raisins
  • 1 tsp vanilla extract
  • 6 tbs melted earth balance
  • 1/4 cup brown rice syrup
  • 1 tbs water

Directions

  1. Preheat the oven to 350°F.
  2. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides.
  3. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray. Set aside.
  4. Stir together all the dry ingredients, including the fruit and nuts.
  5. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water.
  6. Toss the wet ingredients with the dry until the mixture is evenly crumbly.
  7. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap or parchment paper can help with this, as you press down on the back of it.)
  8. Bake the bars for 30 to 40 minutes, until they’re brown around the edges.
  9. Cool the bars in their pan for at least 20 minutes.
  10. Remove from pan and place on a cooling rack and let cool completely.
  11. Once cool, use a serrated knife (or bench knife) to cut the bars into squares.
  12. To store, place in a tupperware and seal tightly.

Allergen Information

Nightshade free, dairy free, wheat free, gluten free, corn free, soy free, and egg free.

6.6.15
http://emilylevenson.com/recipe-homemade-granola-bars/

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More about Emily Levenson

Emily Levenson is a meditation encourager, mama, and Pittsburgh enthusiast. She recently launched a podcast called Nourish + Flourish and is a co-pilot at Propelle.

Comments

  1. Reply

    Nice job! I have been making granola bars for a while now, with a pretty similar recipe. But, instead of butter or oil, I usually use applesauce. It works! They are really good with dried cranberries, too!

  2. Reply

    I used to make my own granola all the time – I have lost my recipe but it included toasted rolled oats, wheat germ, slivered almonds, sunflower seeds, dried fruits (I like cherries, cranberries, and currants), honey and some tahini paste. Warm and mix the honey and tahini paste together mix with dry ingredients – shape as desired on parchement paper and bake at a low temperature in the oven until firm. Cool and eat. I prefer to spread it in a thin layer on the cooking sheet and then crumble it (a great topping or snack).

    PS – My food budget post will come tonight . . .

  3. Reply

    Looks good. Been meaning to make some sort of bars to snack on (I’m a huge snacker) but never got around to it. Will definitely try these (or some variation thereof)! I’ve got some brown rice syrup I never use…and with EB it’s got to be good. 🙂

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