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.
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.
- 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.
Inspired by Summer Harms.