These gluten-free granola bars, packed with almonds, pepitas, and chocolate chunks, have been on repeat in our kitchen lately.
A repeat recipe
Full disclosure: breakfast has never been my strong suit. For years it was a struggle to eat something decent before the day started. That’s why these granola bars became a staple in our kitchen over the last year — they’re simple, reliable, and easy to grab on busy mornings.
Some years (we’re looking at you, 2020) just required survival mode, not elaborate breakfasts. These bars are the perfect solution: no smelly hard-boiled eggs, no reheated bacon, no oatmeal to microwave. Make them ahead and keep them in the fridge for a quick pick-me-up — even on days when you barely leave the house.
Endless flavor options
One of the best things about this recipe is how customizable it is. If you don’t love the mix I use (chocolate, almonds, pepitas), swap in what you have on hand. The base is forgiving and easily adapts to different flavors and textures.
Favorite add-ins:
- Chocolate chunks or chips
- Pretzels for a salty crunch
- A variety of nuts (walnuts, pecans, cashews)
- Seeds (sunflower, chia, flax)
- Dried fruit (cranberries, raisins, chopped apricots)
Making your granola bars
These bars might look like something that takes all afternoon, but they come together quickly and with minimal fuss. Shortcuts are welcome here — the microwave helps melt the butter and honey, saving time and dishes.
Start by toasting the oats and nuts: spread them on a parchment-lined baking sheet and bake until golden. While those toast, melt butter and honey in a large microwave-safe bowl, then stir in the maple syrup. Fold the toasted oats and nuts into the warm mixture, and allow everything to cool for 10–15 minutes so chocolate chips won’t melt completely.
Once cooled, fold in the chocolate chips and pepitas (or your chosen add-ins), then press the mixture firmly into an 8×8-inch square pan lined with parchment. Reusing the parchment from the baking sheet is a handy trick — the excess paper becomes a built-in sling to lift the bars out and helps keep your hands clean while pressing the mixture down.
Chill the pan in the refrigerator for a couple of hours until the mixture is firm. Remove, slice into bars, and store in an airtight container. These gluten-free granola bars keep well in the fridge for up to one week.
Guarantee they’re gluten free
If you follow a gluten-free diet, choosing certified gluten-free oats is important. Brands vary in availability and price depending on region, so use what you trust. Many people swear by certain brands, but I’ve found gluten-free oats at Trader Joe’s to be affordable and easy to find.
Premade gluten free granola bars I love
If you don’t have time to make these at home, there are store-bought options that can serve in a pinch. A few that I’ve liked include:
- Nature Valley Granola Bars
- Bob’s Red Mill Oat Honey bars
- Safe + Fair Blueberry Cinnamon Granola
Keep in mind that recipes and ingredients change, so always check labels if you or someone you shop for has allergies.
Happy baking!
Gluten Free Granola Bars
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- Author: Salima Benkhalti
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours
- Yield: 8 granola bars
- Category: Snack, Breakfast, Dessert
- Method: Baked
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
- 2 ½ cups gluten free rolled oats
- ⅓ cup almonds, roughly chopped
- ¼ cup salted butter
- ¼ cup honey
- ¼ cup maple syrup
- ⅓ cup pepitas
- ⅓ cup chocolate chips
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper and spread the oats and chopped almonds evenly. Bake for about 10 minutes, until lightly toasted.
- While the oats toast, place the butter in a large microwave-safe bowl and heat for 30 seconds. Add the honey and microwave another 15 seconds, then stir in the maple syrup until combined.
- Fold the toasted oats and almonds into the butter-honey mixture. Let the mixture cool for 10–15 minutes so the chocolate chips won’t fully melt when added.
- Line an 8×8-inch square baking dish with the same parchment paper if possible. Fold in the chocolate chips and pepitas, then transfer the granola mixture to the lined dish. Press it firmly into an even layer, using the parchment to protect your hands.
- Refrigerate for at least 2 hours until firm. Remove from the pan using the parchment sling and cut into bars. Store in an airtight container in the refrigerator for up to one week.