I love keeping granola on-hand because it is such a fantastic snack or dessert. Another…
When you think of a healthy snack, what comes to mind? Maybe apple slices, avocado toast, or red pepper slices with guacamole? While these are fantastic, sometimes you need to be able to grab and go. That’s why these gluten-free granola bars are the perfect snack to keep in your fridge.
This granola bar recipe checks all the boxes of what you want in a snack. Believe me, I’ve gone through several variations to get them just right and am thrilled with the final outcome.
At every meal, including snacks, you should eat a good amount of protein, fiber, and healthy fats. Ideally, the food will also be low calorie, low sugar, and include whole-grain carbohydrates.
These gluten-free granola bars have all that PLUS they’re delicious (you may want to have them as a meal, not just a snack).
The ingredient list isn’t short because my goal was to power pack nutrients in these super delicious bars however I’ve included substitutes and options.
how to make gluten-free granola bars
There are 2 easy steps to make these granola bars:
- Add almond butter, coconut oil, egg whites, water, and Swerve brown to a medium-sized pan and place heat on LOW (very important so egg whites do not cook). Whisk continuously until coconut oil and almond butter are melted and smooth (about 3-5 minutes).
- Take the pot off the heat and add the remaining ingredients. Stir to combine.
At this point, lay the granola bars in a parchment-lined 8×8 or 9×9 baking dish. Place in the fridge until the bars have cooled and set. After an hour, take them out of the fridge and cut them into 12 bars.
ingredients for gluten-free granola bars
Below are the primary ingredients for these granola bars. Note, you can omit ingredients like protein powder or flaxseed if you don’t have any on hand. Simply add more oats or shredded coconut.
Oats have many benefits including being rich in fiber, they control blood sugar, and are loaded with important vitamins, minerals, and antioxidants. I like to use Bob’s Red Mill GF Old Fashioned Oats but any rolled outs will work!
I added egg whites to these bars for the extra protein and it helps to bind the bars and make them less crumbly. Make sure you keep your stove temperature on low so you don’t start to make scrambled eggs. Whisk continuously with the other ingredients.
Note, these egg whites cook for 3-5 minutes until the almond butter and coconut oil have melted so the eggs will reach a temperature of over 144 degrees, making them completely safe to eat.
If you haven’t tried Swerve Brown, you’re missing out. It’s JUST like brown sugar, minus the calories and blood sugar spikes. It’s flavor richness makes it one of my favorite baking ingredients.
If you prefer, you can substitute it with coconut sugar or brown sugar. Or, replace it with honey but I would add at least 1/4 cup more oats to balance the wet/dry ratio.
Feel free to swap with any nut or seed butter that you prefer!
I’ve added protein powder to these granola bars which is optional but a great bonus! I currently use Isagenix’s tri-Release vanilla protein. You can substitute any high-quality whey or plant protein you like.
I love the tri-release because it has three different types of protein that work together to give your body both an immediate and a sustained release of amino acids.
In a nutshell, this protein is great for building and repairing lean muscle. Contact me if you want more info.
Walnuts are rich in antioxidants, omega-3s and promote a healthy gut. Feel free to substitute with any nut or seed. To toast the walnuts, place them in a dry skillet over low to medium heat for a couple of minutes. Watch closely so they don’t burn. They finished when they start to smell aromatic.
This recipe calls for golden flaxseed versus brown because it has a slightly milder flavor while brown flax has a more pronounced nutty flavor. The nutritional benefits are the same with each.
Flaxseed offers more fiber and protein to these bars as well as ALA omega-3 fatty acids. It can be omitted if you prefer (simply add more shredded coconut or oats).
I was a little hesitant to add so much coconut because I didn’t want it to dominate the flavor but it doesn’t. There’s a very slight taste and the coconut provides a great texture. If you choose to omit, add more oats to balance the wet to dry ratio.
I love dried cranberries with oats and to keep the sugar lower, I use Ocean’s spray’s 50% sugar dried cranberries. It has 13g of sugar vs. 27g that you normally get in dried cranberries or raisins.
To keep sugar even lower, use chocolate chips like Lily’s dark chocolate chips which are sugar-free and sweetened with stevia.
12 servings per container
Serving Size1 bars
- Amount Per ServingCalories162
- % Daily Value *
- Total Fat
- Total Carbohydrate
- Dietary Fiber 3.4g 14%
- Sugars 3.5g
- Protein 6.1g 13%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.