By popular demand, gluten-free granola bars! By popular demand I mean one person asked me for the recipe when I posted a photo on my Instagram. Wait! Two people! So exciting. I hadn’t planned on posting this recipe for a while, but I’m giving the people what they want.
I had tried to make some pumpkin bars today to post, since it’s pumpkin season, but stuff was kind of weird for me all day. I’ve been in a grouch. Seriously grumpy. I just spilled a bunch of bright pink tea everywhere. I don’t know, guys. BUT these granola bars are fabulous. This recipe is adapted from my earlier granola bar recipe, which was made with whole wheat flour.
2 cups rolled oats
1/2 cup oat flour*
1/4 cup coconut flour
1/4 cup ground flax
1/4 cup chia seeds
2 teaspoons ground cinnamon
1 teaspoon cocoa or cacao powder
1 teaspoon sea salt
1/2 cup dark chocolate chips or cacao nibs
1/2 cup chopped peanuts
1/2 cup coconut nectar*
1 large spotty banana, mashed
1/4 cup coconut oil, melted
1/4 cup peanut butter
2 teaspoons vanilla
Heat the oven to 350F and line a 9×13 baking sheet with parchment paper. Combine the rolled oats, oat flour, coconut flour, ground flax, chia, cinnamon, cocoa, salt, chocolate chips, and peanuts in a large bowl.
In a smaller bowl, mix the coconut nectar, banana, coconut oil, peanut butter, and vanilla. Alternatively, throw it all into a blender or food processor and blitz it. Add the wet ingredients to the dry ones, and mix em up. You’ll probably need to get in there with your hands and mush everything together.
Press into your baking sheet and bake at 350F for 25-30 minutes, or until golden brown around the edges and firm to the touch. If you under- or over-bake them they’ll crumble, so just don’t do either.
1. You can blend a scant 1/2 cup rolled oats in a food processor to make your own oat flour.
2. If you’re not vegan, you can substitute honey without any problems. I’ve tried it both ways and it works with either.