clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon
This image shows 5 granola bars partially dipped in chocolate resting on a cooling rack over a parchment lined baking sheet

Homemade Gluten Free Granola Bars

  • Author: Stephanie Stanley
  • Prep Time: 15
  • Cook Time: 30 + several hours freezer time
  • Total Time: 45 minutes + passive freezing time
  • Yield: 36 1x


Below are the components I used in my Homemade Gluten-Free Granola Bars inspired by this Soft and Chewy Granola Bar recipe.  Check out the original recipe too, and make some soon! Tag both @cookbycolor AND @displacedhousewife on Instagram when you make these, so both Rebecca and I can see your creation!



For the Bars:

  • 1 1/2 cups rolled oats
  • 1/2 cup sliced almonds (substitute your preferred nuts, chopped)
  • 1/2 cup oat flour (see notes to make it yourself)
  • 1/2 cup California prunes, finely chopped (about 12 prunes)
  • 1/4 cup unsweetened shredded coconut
  • 1/3 cup cocoa puffed rice (substitute certified GF puffed rice or quinoa)
  • 1/4 cup dark chocolate, roughly chopped
  • 2 tablespoons chia seeds
  • 1/2 cup real maple syrup
  • 1/2 cup ripe banana, mashed
  • 1/3 cup extra-virgin olive oil
  • 1 teaspoon real vanilla extract
  • 2 scoops collagen peptides, any brand
  • 1/2 teaspoon cinnamon
  • ½ teaspoon sea salt

Chocolate Dip: (will generously coat all the bars, feel free to adjust as needed)

  • 1 ½ cup bittersweet chocolate chips or chocolate bar, roughly chopped
  • 1 tablespoon refined coconut oil
  • Sea salt flakes (optional)


  1. Preheat the oven to 325 degrees and line a ¼ sheet pan, or baking pan with parchment paper, and affix chip clips to the paper hanging over the sides to keep it in place. (Be sure to remove the clips before you bake!)
  2. Add the rolled oats, nuts, California prunes, shredded coconut, puffed grains or rice cereal, chopped chocolate and chia seeds all into a large mixing bowl. Mix the contents well, breaking up the sticky prunes so they are evenly distributed for the chewiest bars. 
  3. Make the oat flour in a high speed blender and ensure you’ve gotten ½ cup of fine oat flour. Add the maple syrup, olive oil, vanilla, mashed banana, collagen peptides, cinnamon and salt to the blender. Blend until smooth. 
  4. Add the blended mixture into the bowl and stir with a rubber spatula until the granola is well coated.
  5. Pour the granola mixture into the parchment lined pan, and press firmly into place so you have an even layer that’s fully compacted. I used a ¼ sheet pan and my mixture was about ⅓ inch thick. 
  6. Bake the granola for approximately 25 – 30 minutes until the edges are golden. The amount of time really varies on the thickness of the bar, so check at 25 minutes and leave it longer as needed. 
  7. Let the granola bars cool entirely before covering with foil and sticking in the freezer for a minimum of 4 hours, but overnight works well. 
  8. Using a small saucepan, start to melt the coconut oil over low heat, and add in the chocolate. Stir nearly constantly to ensure the coconut oil and chocolate mix and warms to melt completely. Once it’s melted, remove from the heat. 
  9. Put a cooling rack above a sheet of parchment paper for the freshly dipped chocolate granola bars to set. 
  10. Remove the frozen bars from the pan to a large cutting board. I made 36 ‘mini’ gluten free granola bars, but you can cut into any size you’d prefer. Make slow and distinct cuts through the frozen bars with your sharpest knife. 
  11. Using a wide spatula or two forks, dip the granola bars into the melted and slightly cooled chocolate one by one. You can coat the bars entirely in chocolate, or half dipped so the beautiful chewy bar is partially exposed. Tap the excess chocolate off, and place it on the rack. To make them look fancy you can coat a spoon in chocolate and drizzle it over the top for a little flair.  
  12. After the chocolate has set fully, place the bars in a sealed container in the fridge. If you’re layering them, be sure to place parchment or wax paper in between so they stay looking beautiful. They last 10 days in the fridge.
  • Category: Snacks
  • Method: Bake
  • Cuisine: American

Keywords: Homemade Bar, Gluten Free Granola Bar, Healthy Snack, Homemade bars, Vegan Bar