Homemade Gluten-Free Granola Bars

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www.theconsciousplantkitchen.com

These Homemade Gluten-Free Granola Bars are easy gluten-free snacks, made with wholesome ingredients and packed with 6 grams of proteins to keep you full for hours. They are made with simple pantry ingredients, oat-free, and no bake.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/homemade-gluten-free-granola/ or scan the QR code here ➡️

Prep Time10

Freezer15

Total Time25

Servings: bars

Calories: 192.4kcal

Author: Carine Claudepierre

Ingredients

½ cup Peanut Butter (note 1)
⅓ cup Maple Syrup (note 2)
1 teaspoon Vanilla Extract
1 ¼ cup Puffed Rice (note 3)
¼ cup Flaxmeal (note 4)
2 tablespoons Pumpkin Seeds (note 5)
2 tablespoons Sunflower Seeds (note 5)

Chocoalte Shell

2 ounces Dark Chocolate Chips
1 teaspoon Coconut Oil

US Customary - Metric

Instructions

Line a 9-inch x 6-inch loaf pan with a large piece of parchment paper so it hangs on the sides. This makes it easier to unmold the bar later. Set aside.
In a large mixing bowl, add peanut butter, maple syrup, and vanilla extract.
Stir with a rubber spatula until smooth and creamy.
Stir in the remaining ingredients until it forms a sticky dough.
Press the dough firmly in the prepared pan. I like to press a piece of parchment paper on top of the bar, and press hard with my hands to smoothen the top and pack all the ingredients together. Peel off the piece of parchment paper you used to press the bar.
In a microwave-safe bowl, add the chocolate chips and coconut oil.
Microwave it in 30-second bursts, stirring between each, until fully melted then pour over the bar and spread to fully cover the ingredients with melted chocolate.
Pop the pan in the freezer for 15 minutes to firm up the chocolate shell and the bar.
Remove the bar from the pan and transfer it to a chopping board. Use a sharp knife to cut into bars.

Notes

Note 1: Any nut butter can be used like almond butter or sunflower seed butter for a nut-free option.

Note 2: Feel free to use any liquid sweetener like agave syrup or coconut nectar.

Note 3: Make sure your puffed rice is gluten-free certified as some contain barley. Other options are gluten-free certified puffed quinoa, puffed buckwheat, or puffed brown rice. All are suitable for this recipe. If you tolerate oats, then gluten-free certified rolled oats are an option too.

Note 4: Flaxseed meal firms up the bar adding fiber and texture. You can swap for ground chia seeds.

Note 5: Any seeds or chopped nuts of similar sizes can be used.

Storage: You can store the bars in a sealed container in the fridge for up to days, or freeze them for up to 1 month, Thaw it in the fridge the day before.

Nutrition