Soft and chewy gluten free vegan granola bars have loads of mix in options to make YOUR best version!
I have been experimenting with a TON of granola bar recipes, and while many were good, they were not quite the texture I was looking for: soft and chewy.
This gluten free bar is just as versatile as other granola bar recipes in that you can choose your own favorite seeds, nuts, and dried fruit pieces to mix in to make it your perfect bar.
What I love best about this bar is that I could easily make it totally allergy-friendly so that my youngest could actually eat them.
I lament how SO many granola bars out there come touting healthy claims, but one look at the ingredients send many moms running to the hills!
Not the case here, feed these to your family happily: totally nutritious, and most important, totally delicious!!
How do you like YOUR granola bars? Let us know what creative combinations you come up with and how it turns out!
Gluten Free Vegan Granola Bars Recipe:
If you try these yummy, allergy friendly granola bars, be sure to leave a comment and review below!
Gluten Free-Vegan Soft & Chewy Granola Bars
Ingredients
- 2 cup gluten-free rolled oats
- 1 cup gluten free oat flour or brown rice
- 1/3 cup palm sugar much lower glycemic index than cane sugar, about $4-5/pound or brown sugar
- 1/4 cup quinoa flakes or more oats if you don't have them, but totally worth it!
- 2 teaspoons cinnamon
- 3/4 teaspoon sea salt
- 1 cup dried fruit of choice I used raisins
- 1/2 cup dark chocolate chips
- 1/4 cup chia seeds or other seed of choice
Wet Ingredients
- 2/3 cup melted coconut oil or light olive oil
- 1/2 cup maple syrup or honey
- 1 chia or flax 'egg'
- 1/4 cup chia meal or flax meal gelled with 1/4 cup hot water, let set for a minute or more to gel. You could also use 1 egg instead.
- 1 tablespoon vanilla
Instructions
- Preheat oven to 350 degrees. Grease a 9 x 13 pan, set aside.
- In a large bowl, mix together all the dry ingredients through the chia seeds.
- Make your chia or flax egg. Pour in the 'egg,' oil, syrup, and vanilla and mix thoroughly with your hands so that all ingredients are moistened and mixed and the chia egg is dispersed. This is easier in a mixer.
- Press into the prepared pan and bake for about 25-30 minutes until just golden around the edges. Resist the urge to dig in right away, the set up as they cool!
Nutrition
Calories: 278kcalCarbohydrates: 35gProtein: 4gFat: 14gSaturated Fat: 10gTrans Fat: 1gCholesterol: 1mgSodium: 128mgPotassium: 231mgFiber: 4gSugar: 11gVitamin A: 3IUVitamin C: 1mgCalcium: 66mgIron: 1mg
Tried this recipe?Let us know how it was!
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I also would like tips on getting these to stay together. We live in Colorado where it’s very dry nd high altitude! Amazing recipe tho! Thank you!
I’ll experiment and see what I can come up with Monica! Chia or flax gel come to mind…additional moisture in the form of oil, applesauce another possibility.
You rock thank you!
I tweaked the recipe directions a bit. I gelled ALL the chia first for extra binding power…it worked well for me Monica!
Hi Kelly! Thanks for your feedback! I cut them, then keep in an airtight container in the freezer….stats freshest longest that way!
Thank you! We shared them with non-gluten-free friends yesterday, and they loved them and couldn’t believe they were healthy and gf!
I made these last night, and my daughter had them for breakfast this morning and gave them 2 thumbs up. I used sprouted brown rice flour as my flour and honey as my liquid sweetener. I added hemp hearts for the seed portion, eliminated the raisins, increased the chocolate chips to 3/4 cup, and added shredded coconut and chopped almonds. I left out the cinnamon since my daughter doesn’t like the cinnamon chocolate combination. They turned out yummy! How do you store these, Tessa??
These are amazing!! I added a bit of shredded coconut because I like it and didn’t have maple syrup or honey so I tried molasses-I love them.
I love the molasses idea Sabrina!
Just made these, they are super tasty!
Falling apart a bit but I think they need to get completely cool? My kids love them and I love that I am getting a healthy snack into their bodies!! Thanks for the recipe!
they DO fall apart until they cool Angela!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
Wow, these look great and so healthy! I would love to make these for my kids’ snacks!
Thanks for sharing on Natural Living Monday.
I too like chewy granola and these look like a tasty snack. Thanks for sharing this on Hearth & Soul Hop. 🙂
That’s funny I was just making granola bars today and searching for a recipe. I wish I had seen this first! I wasn’t sure whether to make them raw or cooked. I like both. These look gorgeous!
Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:
http://www.greenthickies.com/healthy-vegan-fridays
Oh my boys would love this! I have it tweeted and pinned! Thanks for linking up at Gluten Free Fridays! 🙂
Love the look of these! I’ve been working on an oat-free granola bar recipe and looking at this recipe is definitely giving me some good ideas! Thank you!
Hi Iris….I have been wanting to use some more quinoa flakes to replace the oats too. Mi also want to play around with date paste as a sweetener, and perhaps some coconut flour!
An excellent idea if you’re wondering what to put in your children’s lunch-boxes.. I don’t know what I’d without your input- thank you for another great recipe! Rebecca @ Natural Mothers Network x
I love finding recipes for granola bars that don’t have so many names of something in them that I have no clue what it is, let alone pronounce them. Look yummy.
We may have met by chance…but we become friends by choice.
http://simpleesue.com/make-one-new-recipe-a-week-french-onion-soup-grilled-cheese-sandwich
How strange…I have made this multiple times and they hold together perfectly. The chia egg and oil and syrup are what bind…..the mixture should be very moist. Did you follow the recipe exactly? Help me trouble shoot…..
Do you have any tips on how to get these to stay together? I made them & they taste incredible, but fell apart and it's pretty much easier to eat them with a spoon rather than like a granola bar. How do I get them to stick together?
I hope you love them as much as we do! let me know if you need any tips in this new journey…it can sure be overwhelming in the beginning!
Tessa, thanks for pointing me to these on your blog. My daughter was just diagnosed with egg, gluten, and dairy intolerances and granola bars are her favorite snack. I've been searching everywhere for some healthy allergy free ones I can make myself. I can't wait to try these and several of your other recipes.
Wow my daughter was also told she is gluten egg and dairy intolerant. It’s tough. Especially with the elimination of bread! She is on a low histamine diet as well. Good luck!
Hi Tessa–thanks for your comment re: the millet porridge (yours looks great, too) and for submitting to WW. As I said in the comment, though, the submissions must be from the current week only (see guidelines). Sorry about that! Hope you have a great weekend. 🙂
Let me know how they turn out!!
Yeah-a granola bar I can pack in my husband's lunch and feel good about!
These look good! I will have to try them!