Easy Homemade Granola Bars Gluten Free Recipes

EASY GLUTEN FREE GRANOLA BARS

Steps:

• Line a 15x10 inch (38x25cm) pan with parchment paper.
• Combine quinoa flakes, nuts, raisins, seeds, chocolate chips and sweetened condensed milk. Chopped apricots or cranberries can be used instead of raisins.
• Mix well either in a stand mixer or you can roll up your sleeves and mix by hand - literally.
• Transfer to parchment-lined pan. Put another piece of parchment paper over the top and compress as well as possible with the back of a spoon, hands or a handle-less rolling pin.
• Bake in a preheated 325 degree F. (160 C) oven for 25 to 30 minutes or until golden brown.
• Cool completely then chill, overnight is best. Cut into bars. Store in an airtight container, can be frozen.

EASY HOMEMADE GRANOLA BARS - GLUTEN FREE

Steps:

• Grease and 8×8 pan. In a pan combine the butter, brown sugar, honey, and corn syrup. Stir constantly over medium heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat and add oats. Stir well until oats are well coated. Spread mixture into 8×8 or similar pan. Bake at 350 for 22 minutes. Cool 5 minutes and cut into bars. Cool for about 1 hour more in the pan and then remove bars from the pan.
• If you wait to cut and remove the bars from the pan until the pan is completely cooled, the bars will be very hard to remove.

OAT-FREE AND GLUTEN-FREE GRANOLA BARS (CLEAN EATING)

Steps:

• Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place the remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit and nut mixture is combined.
• Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a sauce pan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes.
• Pour coconut oil mixture over the fruit and nut mixture; stir until the granola mixture takes on the consistency of wet sand, about 1 minute.
• Line a baking sheet with waxed paper. Pour granola mixture onto the sheet; place a second sheet of waxed paper on top of the granola mixture. Push down on the waxed paper with you hands until the granola mixture has been evenly spread. Pack tightly to ensure that the granola will not fall apart.
• Cool until granola has hardened, 2 to 3 hours. Cut into bars.

GLUTEN-FREE VEGAN GRANOLA BARS

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Line a 10x15-inch rimmed baking sheet with aluminum foil, leaving an overhang on 2 sides. Grease with cooking spray.
• Combine almond butter, honey, and coconut oil in a saucepan. Heat over low heat until melted and easily blended, about 5 minutes.
• Mix oats, crispy rice cereal, almonds, cranberries, chocolate chips, chia seeds, flaxseed meal, sesame seeds, cacao nibs, and coconut in a large bowl. Pour in almond butter mixture; toss until fully mixed.
• Press mixture into the baking sheet with moistened hands until it is very compact.
• Bake in the preheated oven until golden, about 15 minutes. Allow to cool completely, about 20 minutes. Lift from the baking sheet and slicing into 30 bars.