How to Make Gluten-Free Granola Bars (Video)

grain free granola bar

These gluten and grain free granola bars give boost of energy to your day!

Yay! Here’s a wholesome version of the packaged-and-pumped-full-of-sugar-and-gluten granola bars that the kids love!

This recipe took some tweaking — wholesome ingredients don’t always want to stick together! — but I’ve finally nailed it down.

Whole seeds, nuts, shredded coconut and mini chocolate chips combined with almond butter, flax meal, coconut oil and maple syrup make these bars super tasty and fully loaded with vitamins, minerals, and real, usable calories.

I’ll show you exactly how to make these yummy granola bars in the video below…Enjoy!

Real Healthy Granola Bars
A Recipe by Diana Keuilian
Prep time
Cook time
Total time
Serves 20


  1. Preheat oven to 325 degrees F. Line the bottom of a 8×8 inch pan with parchment paper, and coat with coconut oil. Set aside.
  2. In a small cup combine the flax meal and water. Whisk with a fork and set aside to thicken.
  3. In a small saucepan, over low heat, combine the coconut oil, maple syrup, almond butter and almond extract. Stir occasionally and remove from heat when melted. Allow to cool, about 10 minutes.
  4. Add the thickened flax meal to the saucepan and mix to combine.
  5. In a medium bowl, combine the seeds, nuts, coconut and chocolate chips. Pour the almond butter mixture in and mix well. Press the mixture into the prepared pan.
  6. Bake for 25-35 minutes, until golden and bubbly. Remove from oven and allow to cool in the pan for 15 minutes.
  7. Once cooled, loosen the sides with a knife, then invert onto a cutting board. Remove the parchment paper by peeling off carefully. Place the entire cutting board into the fridge for 15 minutes — this is an important step that will ensure that your bars harden completely and do not crumble. After 15 minutes, remove from fridge and cut into 20 bars. Store in an airtight container in the fridge.

Serving size: 1/20     Calories: 171     Fat: 14g     Carbohydrates: 9g     Sodium: 2mg     Fiber: 2g     Protein: 4g    
Best gluten free granola bar



  • Jamie June 9, 2014 at 5:49 pm

    Could this be made with honey instead of maple syrup? (we are beginning beekeepers)

    • Diana June 9, 2014 at 6:06 pm

      Hi Jamie,
      Absolutely. Honey is a wonderful sub for maple syrup. How cool that you have your own bees! Enjoy 🙂

  • Barb September 11, 2014 at 2:14 pm

    What can I substitute for the ground flax meal? My husband can’t have flax.

    • Diana September 11, 2014 at 4:45 pm

      Hi Barb, milled chia seeds would work great as a sub for the flax meal. Enjoy!

  • Vanessa June 16, 2015 at 6:17 pm

    I doubled the base and added pistacios, pine nuts and dried blueberries. These are so good, I make a batch every week 🙂 Thank you!

  • Mary September 19, 2015 at 2:19 pm

    How you keep the choc chips from melting? The video shows mixing in a bowl but you direct using heat. My chips melted by the time I put it in the pan to bake.

    • Diana September 21, 2015 at 9:48 pm

      Hi Mary- If you wait a couple minutes before adding the chocolate chips to the mixture this should help so that they do not melt. Happy Cooking!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: