These gluten free granola bars are made with toasted oats, coconut, chocolate chips, and nuts. These chewy bars are perfect for school lunches or an afternoon treat.
If you have food allergies or dietary restrictions, you know that traveling can be tricky.
It can be hard to find meals on the road that are safe, or even snacks that suit your dietary needs. That means that traveling takes a little more planning, and a little more food prep.
I like to make my own Chex mix, nut free lara bars, or granola bars for road trip snacks. Or if I’m really feeling adventurous, a big batch of vegan caramel corn.
These granola bars are filled with good for you things like walnuts, oats, and flax seed. I used coconut sugar as a more natural sweetener, and that plus the molasses gives these bars a rich flavor and chewy texture.
This recipe is one that I made before we had nut allergies. We like to use sunbutter and pumpkin seeds now in place of the nuts.
- Oats – If you are gluten free, please use certified gluten free oats to make sure that there is no cross contamination with gluten.
- Dairy Free Chocolate Chips – We like Enjoy Life Dark Chocolate Chips, but you can use any brand that suits your needs.
- Vegan Buttery Spread – We use Earth Balance Soy Free Vegan Buttery Spread You could also use the Earth Balance Baking Sticks.
- Nuts – These granola bars are delicious with either nuts or seeds. We make them with seeds now that we have a tree nut allergy to manage.
- sunflower seeds or pumpkin seeds instead of nuts
- sunbutter or pumpkin seed butter instead of peanut butter
- chocolate chunks and dried cherries
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Store these in an airtight container for up to a week.
You could also freeze these if you like. Place in a freezer bag or freezer safe container and they should stay fresh for about 3 months.
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Nutty Chocolate Chip Granola Bars.
These chewy homemade chocolate chip granola bars are easy to make and filled with walnuts and chocolate!
- 2 ¼ cups gluten free old-fashioned oats
- ½ cup ground flax seed
- 1 ½ cups walnuts or sunflower seeds or pumpkin seeds
- ½ cup shredded coconut
- ½ teaspoon salt
- ½ cup coconut sugar or brown sugar
- ½ cup honey agave or maple syrup if you are vegan!
- 1 teaspoon molasses
- 4 Tablespoons vegan buttery spread
- 4 Tablespoons peanut butter or sunbutter
- ½ cup dairy free chocolate chips
Preheat the oven to 400 degrees F. Line a rimmed baking sheet with parchment paper, and place the oats, coconut, flax seed, salt, and walnuts on top. Bake for about 7-8 minutes, until you start to smell the coconut. Remove from oven and let cool.
In a small saucepan, bring the coconut sugar, honey (or agave), molasses, and vegan buttery spread to a simmer, stirring constantly. Add the peanut butter and continue to stir for a few minutes.
Let the liquid mixture cool for about 30 minutes. Then put the dry ingredients in a bowl and pour the wet mixture on top. Stir to combine.
Place the mixture onto a parchment lined cookie sheet. Lightly butter another piece of parchment paper and place on top. Using your hands and a rolling pin, flatten the granola out until it is even and tightly packed.
Sprinkle the chocolate chips on top, and pat them in lightly. If the mixture seems too warm, you can let it cool a little bit more before adding the chocolate chips.
Let cool and set for a few hours, or just stick them in the fridge if you are in a hurry. Once set, use a really sharp knife to slice into bars. Store in an airtight container for up to a week.
Feel free to use nut-free alternatives like pumpkin seeds, sunflower seeds, or sunbutter.
Store these granola bars in an airtight container. They should stay fresh for about 7 days.
Inspired by Summer Harms.
I made these today and they are AMAZING! I used coconut oil instead of butter (I plan on making ghee soon so I don’t have anything else on hand). And I also used half honey and half brown sugar – in addition to the other ingredients. I LOVE them. I think I made mine a tad too sweet – but not sure how to fix that as it needs the sugary stuff to hold it together. Any thoughts? Thank you for this amazing recipe!
That’s awesome! I’m so glad you liked them! I would say that maybe using pureed dates instead of some of the other sweeteners might make them a little less sweet, or more of a naturally sweet taste. I have not tried that, but that’s what I would try if I were you.
these look great! do you think I could substitute coconut oil for the vegan buttery spread? not sure if that would be a 1:1 ratio or not. thanks!
Yes, I think a 1:1 ratio would work just fine!
Jessica @ Sweet Menu
Aw these looks so yummy! Bet they taste a billion times better than packaged bars too. I will have to try!
I have similar recipe without peanut butter so definitely have to try this :) I rarely eat out as have to follow a low fodmap diet. Gluten free, lactose free, and the most difficult nothing in the onion or garlic family, as well as many other no nos. When I have to travel I bring as much of my food as possible as many times I have tried eating out and ended up sick. No fun. As I am often a guide for trips many restaurants have been very gracious when I explain the situation to allow me to bring my own food.
Love the ingredients in these granola bars, always looking for a great recipe. Looks like I found it. Thanks!
These look fantastic Kelly! I love homemade granola bars and really liked that you used coconut sugar. I can’t wait to try out this recipe – pinning :)
YUM! These look amazing! So tasty, healthy and nourishing!
These are so much healthier, tastier and fresher than packaged granola bars! YUM:) Great recipe!
Do you have the nutritional value? They look delish!
I should make more granola bars. I confess I don’t make much. These look great ;-)
Chocolate chip granola bars are my ultimate snack choice. These look amazing, Kelly! Can’t wait to give ’em a try! :)
Long Distance Baking
These look so yummy! I’ve been wanting to make healthy, home-made granola bars!
You have no idea how long I’ve been looking for a GF naturally sweetened granola bar recipe!! I MUST make these ASAP! I have a bag of coconut sugar and some maple syrup, so I’d try subbing the maple for the agave. Can’t tell you how excited I am about this, lady!!
Jess @ whatjessicabakednext
These granola bars look delicious!
Gayle @ Pumpkin 'N Spice
I love the looks of these granola bars! I just made a similar version last weekend, but I will definitely have to try your recipe out! I love that you used flax seed and coconut in these. So delicious!
Kristine @ Kristine's Kitchen
I love making homemade granola bars and these look delicious! I like that these are no bake, and I will have to try coconut sugar!
Natalie @ Tastes Lovely
I totally feel you on the trickiness of trying to eat out. When we were vegan, I used to have a mini panic attack when friends would invite us out to dinner. I wanted to go, but was nervous the restaurant wouldn’t have anything for us. But after a while and a little practice, you can always find something. Even if it’s just a garden salad with olive oil & vinegar, or a pasta with just veggies and olive oil. I was definitely “that” annoying person at the dinner table. “Is the soup made with chicken broth? Could you find out for me.” I would leave a nice tip so the waiters wouldn’t hate me, ha!
These granola bars look delicious! I’ve been wanting to try coconut sugar. I just noticed trader joe’s was selling it. You’ve inspired me!
Yes, pasta and salad are always good choices. TJ’s has coconut sugar? Yay! I will have to check it out!