So, after giving it a try and lots of research I have a homemade gluten-free granola bars recipe for you. This recipe is for almond butter and chocolate chip granola bars. Making something like homemade gluten-free granola bars never even occurred to me until recently.
Where do you start? I mean, that is something you buy at the store and have handy for a quick breakfast or snack. Granola bars can be very healthy – in theory – but have you ever thought about how many unhealthy ingredients are in them to preserve them?
These granola bars are packed with protein and taste like a cookie. Both rolled oats and rice cereal are used to add a little variety in texture. One recipe makes about 16 tall granola bars if packed into a 9×9 pan. For thinner granola bars, use a larger pan, like a 9×13. Another cool thing I like about this recipe is that you just make them in a big pan and cut them after you cook them. Duh! Granola bars sounded so hard until I realized that I didn’t have to individually form each granola bar.
Here are some tips and tricks for this recipe:
- I haven’t tried these with quinoa puffs, but I’m sure they would work great, since they pretty much have the same texture as crisp rice cereal, but are just way healthier.
- You could make them healthier by leaving out the chocolate chips and not drizzling them with chocolate
- You could make them fun and colorful by putting mini M & M’s in them
I hope that everyone will enjoy this recipe, even those who do not need to eat gluten-free. They are healthier for you than the bars in the store and taste even better (if I do say so myself). What would you change about the recipe if you would change anything? Try out our recipe and leave comments below and share with your friends and family!
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Gluten-Free Granola Bar Recipe with Almond Butter and Chocolate Chips
These granola bars are protein packed and taste like a cookie. Both rolled oats and rice cereal are used to add a little variety in texture.
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
- Yield: 16 1x
- Category: Breakfast, Snack
- Cuisine: Gluten-Free
- 2 3/4 Cups Old Fashioned Rolled Oats (not quick cook or instant)
- 1 1/2 Cups Crisp Rice Cereal (gluten-free)
- 1 Cup Chopped Almonds (toasted if you like)
- 1/4 Cup Coconut Oil
- 1 Cup Almond Butter
- 1/2 t Real Salt (only necessary if using unsalted almond butter)
- 1/2 Cup Coconut Milk
- 1/2 Cup Honey or Maple Syrup
- 1/2 Cup Brown Sugar (packed)
- 1 t Vanilla
- 1 Cup Chocolate Chips (divided)
- 1 t Butter
- Line a 9×9 pan with plastic wrap or tin foil. Lightly grease.
- In a mixing bowl, combine the oats, rice cereal and chopped almonds. Set aside.
- Place the coconut oil, almond butter, salt, coconut milk, honey, and brown sugar in a large saucepan and bring to a boil over medium high heat, whisking until smooth. Boil for 1 minute. Remove from heat and stir in the vanilla.
- Pour the mixture over the oat/cereal and stir until everything is well combined. Let cool for about 5 minutes.
- Add 3/4 C. of the chocolate chips to the mixture and stir in.
- Place the oat mixture in the prepared pan and press in firmly, keeping the top level.
- Refrigerate the pan for 2 hours, or until firmly set.
- Remove the granola mixture from the pan and peel away the plastic wrap or tin foil. Slice into bars.
- Place the remaining 1/4 C. of chocolate chips and the butter in a small, microwaveable bowl and heat on high at 20 second intervals, stirring after each interval, until melted. Place melted chocolate in a piping bag and pipe on top of sliced granola bars.
- Store in an airtight container.
Keywords: oats, Crisp Rice Cereal, almonds