Gluten Free Chewy Granola Bars

I’ve always been a pretty good sport about food since I found out I was Celiac but one thing I’ve surely missed is chewy granola bars with the perfect balance of sweet to salty goodness.  Try this recipe with the wholesome goodness of shredded coconut, dried fruit, and nuts for a snack that will appease both parent and child alike.  If you are new to the idea of gluten free oats, see my Note on Oats at the bottom of the recipe.

Here’s What You Will Need:

3 C. Gluten Free Oats (There are a few but my personal fav right now is Bob’s Red Mill)

1 C. Chopped Pecans or Chopped Walnuts

1/2 C. Dried Fruit (for this batch I used 1/4 C. raisins and 1/4 C. dried cranberries)

1/2 C. Shredded Coconut

1/4 tsp. Salt

1 tsp. Cinnamon

1/2 C. Packed Brown Sugar

1/4 C. Honey (try local honey to give your allergies a boost along with your immune system)

2 Eggs

1/4 C. Softened Butter

1/2 C. Mini Chocolate Chips

Preheat the oven to 400 degrees.

On an un-greased cookie sheet, spread the oats out evenly and toast in a preheated oven for 10 minutes – giving the oats a toss with a spoon or spatula halfway through the cook time.


Reduce the oven temperature to 350 degrees.

Allow the oats to cool while mixing all other ingredients. Once oats are cooled, stir into mixture. If you don’t wait, your chocolate chips are going to melt.


Line the same cookie sheet with parchment paper. Spoon mixture evenly and using greased hands or a greased rubber spatula (gluten free cooking spray works just fine), create a rectangle (mine is approximately 8 x 11 inches). Pat down as you would rice crispy treats.


Bake in a 350-degree oven for 20 minutes. Allow to cool completely before slicing into bars.  Mmmm-mmmm!

IMG_5613 IMG_5631


Gluten Free Oats!

Gluten Free Oats!

Oats are often grown in tandem with wheat or in a crop rotation cycle (one crop is wheat and one is oats – then the following season they swap) and then processed on equipment that also processes wheat or other gluten containing grains.  While these practices are great for the soil and the farmer, when the oats are harvested it is impossible to not get wheat harvested with it.  And, when processed in the factory on the same line as gluten containing grains,  cross contamination happens – hence the stomach aches.  With oats labeled “gluten free” these crops are grown in a dedicated field – meaning only oats – where no cross contamination by accidentally including a gluten grain during harvest can happen – and on dedicated equipment.  Have more questions?  Here is a link to Bob’s Red Mill to get you started on your own investigation:

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