Homemade Granola Bars - Gluten Free
For a delicious make ahead breakfast option, you just can't beat these sweet and salty, super yummy homemade granola bars.
Prep Time5 mins
Cook Time12 mins
Freezing Time1 hr
Total Time17 mins
Servings: 10 bars
- 1 cup quick cooking steel cut oats or rolled oats
- 1 cup almonds
- 1 cup walnuts
- 1/4 cup smooth peanut butter
- 1/3 cup brown rice syrup
- 1/2 cup pumpkin seeds
- 1/4 cup hemp hearts
- 1/4 cup dried cranberries
- 1/4 cup unsweetened shredded coconut
Preheat the oven to 350 degrees F and line a large baking tray with parchment paper.
Slightly crush your almonds and walnuts. I put mine in a sandwich bag and smash them with a rolling pin. Do not over smash them, you want some chunkier pieces in your bars.
Spread the oats, almonds and walnuts on your prepared tray and bake for 12 minutes, until lightly toasted and golden.
Meanwhile, in a small bowl, add your peanut butter and syrup, and mix well using a fork until well combined. Set aside.
In a large bowl, add all your dry ingredients including the toasted oats and nuts and toss to combine. Pour the peanut butter and maple syrup mixture over top and mix well.
Line a 9"x9" baking pan with parchment paper and evenly distribute the granola mixture. Press down using your hands or a tool (I use the bottom of my measuring cup) to ensure there are no gaps, and help the bars hold together.
Cover the tray with plastic wrap and place in the freezer for at least 1 hour before removing from the tray and slicing into 10 bars. Serve immediately and store leftovers in the freezer to maintain shape and freshness.
Store your granola bars in an airtight container in the freezer to maintain freshness and hold their shape.
Serving: 1bar | Calories: 347kcal | Carbohydrates: 27g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Sodium: 32mg | Potassium: 255mg | Fiber: 5g | Sugar: 10g | Vitamin A: 25IU | Vitamin C: 0.2mg | Calcium: 80mg | Iron: 2.7mg