Gluten-friendly Granola Bar Recipe

Preheat and measure

Preheat oven to 325°F (160°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving an overhang on two sides for easy removal.

In a large bowl combine the certified gluten-free rolled oats, shredded coconut, dried cranberries, raisins, sunflower seeds, pumpkin seeds, ground flaxseed, kosher salt, and ground cinnamon. Stir until evenly distributed.

If any dried fruit is very hard, briefly soak it (5–10 minutes) in warm water, drain well, and pat dry before adding so bars stay tender.

In a small saucepan over low heat (or in a microwave-safe bowl), combine the almond butter, maple syrup, honey (or rice syrup), and oil. Warm gently, stirring frequently, until the mixture is smooth and pourable (about 2–3 minutes). Do not boil.

Remove from heat and stir in the vanilla extract. Taste and adjust: add another 1 tablespoon maple syrup if you prefer sweeter bars.

Pour the warm wet binder over the dry mix. Using a sturdy spatula or clean hands, fold until all dry ingredients are evenly coated and the mixture clumps when pressed. This ensures bars will hold together.

Transfer the mixture to the prepared pan. Using the back of a spatula, a piece of parchment, or lightly oiled hands, press the mixture firmly and evenly into the pan. Press hard — compacting improves bar firmness after baking.

If using, sprinkle extra seeds across the top and press them gently into the surface. Optionally, lightly sprinkle flaky sea salt for contrast.

Baked method (chewier, slightly toasted)

Bake in the preheated oven for 18–22 minutes, until edges are golden and center is set but not browned. Rotate the pan halfway through for even baking. Remove and let cool completely in the pan on a wire rack (about 45–60 minutes); chilling in the fridge for 30 minutes after it reaches room temperature helps firm the bars for cleaner slicing.

No-bake method (firmer, denser)

Skip the oven: after pressing into the pan, cover tightly and refrigerate for at least 2 hours (or freeze 30–45 minutes) until very firm. This yields chewier, less-toasted bars.

Use the parchment overhang to lift the slab from the pan. Place on a cutting board and use a sharp knife to slice into 12 bars (3 rows by 4 columns) or into desired sizes. For cleaner cuts, chill the slab for 15–30 minutes before slicing and wipe the knife between cuts.

Store bars in an airtight container: at room temperature for up to 5 days, refrigerated for up to 2 weeks, or frozen for up to 3 months (separate layers with parchment).