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Nutty Fruity Granola Bars (Gluten-free, Vegan)

Gluten-free & vegan Nutty Fruity Granola Bars. Photo taken by Reed Kiely.

I’ve been on a bit of a quest.

As work picks up and takes me away from my beloved kitchen more and more—leaving earlier and returning later—I find the need for quick, nutritious breakfasts and snacks.

Nuts, gluten-free crackers, and fruit are tucked in my bag. Salads are a lunch staple. In fact, my coworkers think I eat nothing but salads!

It’s time to add to my repertoire of “grab and go” items and granola bars seemed like a good option. Besides the ease—and the fact they’re chock full of nuts, oats, dried fruits and seeds—they’re not hard to make and they taste good.

At least that’s what my husband thinks. And my neighbor. And me. I hope you do, too.

More granola and granola bar recipes from some of my favorite blogs:

granola bars are for grabbing - glutenfree girl and the chef

Famous Flax ‘n Oat Bars - Alisa Cooks

Gluten Free Recipe for Granola - I Am Gluten Free

Oatmeal Raisin Cookie Granola - Gluten-Free Easily

Please post a link to your granola or granola bar recipes in the comments below!


Photo taken by Reed Kiely.

This recipe inspired by Alton Brown & Ina Garten.

Nutty Fruity Granola Bars

These Nutty Fruity Granola Bars are chewy and crunchy all at once. Wrap them individually in wax paper for an on-the-go snack, lunch box extra, or even to take on a hike or camping trip. You can easily switch out the ingredients to make your own version—try dried cherries, blueberries and golden raisins or pecans instead of almonds. The possibilities are endless.

Preheat the oven to 350 degrees F.

Mix together and set aside:

½ cup dried cranberries

½ cup dried figs, cut into a small dice

½ cup dried apricots, cut into a small dice

Measure out and pour onto a parchment lined cookie sheet:

2 cups gluten-free rolled oats

1 cup sliced almonds

½ cup pepitas or sunflower seeds or a combination of the two

1 cup unsweetened coconut flakes

Toast in the oven for 10-12 minutes stirring from time to time. Make sure not to over-toast-–using the coconut as a guide. It should be just browned not dark brown. Remove the toasted oat mixture.

Reduce the oven to 300 degrees.

Meanwhile combine in a medium saucepan over medium heat and cook until the sugar dissolves:

½ cup maple or agave syrup or combination of the two (or alternately honey)

3 tablespoons coconut oil

¼ cup brown sugar, packed

1 teaspoon vanilla

¼ teaspoon salt

Mix together:

Warm toasted oat mixture

¼ cup chia seeds (optional)

¼ cup flax seeds (optional)

Dried fruit mix

Add in and stir to combine:

Warm liquid mixture you made previously

Spoon the mixed granola into a parchment lined baking dish—about 8x11.5 inches. Spread it out, place another piece of parchment on top and press down with your hands to compress the granola evenly into the pan.

Bake for 25 minutes. Remove from the oven and allow to cool completely in the pan. I mean absolutely, positively, completely cool—a few hours. Cut into bars. These will keep in an airtight container for about a week—if you don’t eat them all first.


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Reader Comments (29)

Just made a batch of these today. Delicious! Thanks for the recipe!

Nov 15, 2010 | Unregistered CommenterBernice

These caught my eye immediately while searching recipes...looks delish...I would leave out the coconut flakes...would I have to adjust the recipe to compensate? Thanks!

Oct 16, 2011 | Unregistered CommenterKathleen canfield

Kathleen - I think you could omit the coconut and bump up some of the other ingredients just a little bit to compensate. Nancy

Oct 16, 2011 | Registered CommenterNancy Kohler

Thank you so much for this recipe. Being dairy, egg and gluten free makes me hate breakfast. I just made these granola bars and they are delicious and could sub for a breakfast. Planning to freeze in portions so I can keep the family from eating them. I know, I am selfish, but they have the whole kitchen to chose from!

Lynda - Absolutely!! They make a great breakfast--a tough meal for those of us who avoid gluten, dairy, and eggs! I'm glad these are working for you. -Nancy

Nov 15, 2011 | Unregistered CommenterLynda Michael

These are the best!! I've been searching for a recipe that was delicious and held together and THIS IS IT! Thank you so much!! My search is over!!

Gina, So glad! Nancy

Jul 21, 2012 | Unregistered CommenterGina

how many does this recipe make?

Aug 15, 2012 | Unregistered Commenterjln

I just finished cutting a double batch and putting in snack size baggies. I tried wax paper at first, but decided that was too much work. We all shared one and thought it was great, we had the crumbs that were left over from cutting for dessert with applesauce. So yummy. We'll be camping this week and they'll be perfect. Although next time I think I'll either reduce the amount of brown sugar or maple syrup. They are delicious but very sweet. Do you think they'll still set correctly? I'm hoping to make some nut free ones for our nut free homeschool co op. I'm thinking I'll just do it all sunflower and pumpkin seeds, maybe some extra fruit. For those who care about such things, I soaked the nuts and seeds the night before and it worked out great.

Aug 18, 2012 | Unregistered CommenterMaggie

Thanks for the great recipe. I made a batch on the weekend following the recipe fairly closely. It was very popular. Now that I have made it once I will experiment with some variations - such as - eliminate the brown sugar in exchange for chocolate chips, and any suggestions for making them a little less crumbly - more coconut oil perhaps?

Anne, it's all about the experimentation with these kinds of recipes. I would try a little more coconut oil. Also, maybe peanut butter? -Nancy

Sep 18, 2012 | Unregistered CommenterAnne

These came out great!! Thank you for the recipe. The smell of the coconut oil and sugars melting together smelled especially good. I'll be mailing these up to my boyfriend in maine. thanks again, happy cooking.

Jan 23, 2013 | Unregistered CommenterNora Eldean
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