Gluten-Free Chewy Granola Bar Recipe

Gluten-Free Chewy Granola BarI wanted to share one of my family’s favorite granola bar recipes that we have been digging recently. This recipe is really nice because it only has a handful of simple, healthy ingredients, is dairy free and can even be made gluten free! And the kicker? Its’s oh-so-chewy too…my favorite kind of granola bar!Gluten-Free Chewy Granola Bar

I also like to add cacao nibs or Enjoy Life mini chocolate chips on top, just a sprinkling for a touch of chocolate that doesn’t overpower. But you can omit those if you desire. And if you cut them up into long skinny bars they really look just like the kind you buy in the grocery store….but with waaaay better ingredients for you, can I get a high five?Gluten-Free Chewy Granola Bar

4.5 from 4 reviews
Gluten Free Chewy Granola Bars
Prep time
Cook time
Total time
Recipe type: Dessert
Serves: 10-12
  • ½ cup raw honey
  • ½ cup coconut oil (in the solid state)
  • ½ cup organic brown sugar (or sucanat)
  • 2½ cups gluten free rolled oats
  • 1 cup unsweetened shredded coconut
  • ½ cup ground flaxseed
  • 2 Tbsp cacao nibs or Enjoy Life mini chips (optional)
  1. In a medium sized bowl, mix together rolled oats, shredded coconut, and flaxseed and set aside.
  2. In a small saucepan over medium heat, mix together honey, coconut oil, and brown sugar and cook until bubbling, stirring often.
  3. Pour coconut oil mixture over top of oat mixture and mix everything together.
  4. Pour granola bar mixture into an ungreased, parchment lined 8x8 inch pan.
  5. Sprinkle cacao nibs or mini chips over top and press into bars with your hand.
  6. Let cool in refrigerator for 30 minutes.
  7. Cut into 10-12 long bars.


Gluten-Free Chewy Granola Bar Gluten-Free Chewy Granola Bar Gluten-Free Chewy Granola Bar

I hope you enjoy these as much as we do!

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    1. Jeanne says

      These are yummy! Made them with my granddaughter and she loves them! (that’s a high compliment from the princess of pickiness) I thought they sweet,really sweet. Could I cut back on the brown sugar without it affecting the recipe? By the way I used coconut sugar instead of the brown sugar. Could I sub maple syrup??

      • says

        Hi Jeanne!
        You could definitely try to cut the brown sugar by half. I think they are a tad sweet at first too but by the next day (if they last that long!) they are perfect! I have not tried using coconut sugar or maple syrup but plan to in the future! If you beat me to it and try it first please share how they turned out!

        • Jeanne says

          I made these again today and eliminated the brown sugar all together. I didn’t substitute it either. I used raw honey as my only sweetener. They are delicious! I also added 1/2 cup organic raisins. Trader Joe’s has the BEST organic raisins!!!

    2. Shannon says

      Very good!! I eliminated brown sugar and added 1/4 c coconut sugar. Also decreased coconut oil to 1/4 c and added 1/4 c peanut butter:))) will make again!

    3. Jenni McSpadden says

      Hi! These are delicious! My girls and I made them last night. They are still currently in the fridge and I am wondering if they need to stay there or not? Thanks so much!

      • says

        Hi Jenni! I am glad you and your girls are enjoying these!! They do not need to stay in the fridge, it just helps to firm them up in the beginning or if your house is really hot like ours is sometimes when we aren’t using the A/C!!!

    4. Rachel says

      Love these!! BUT if they aren’t kept in the fridge, they just fall apart and are a mess :( would baking these make them stay together??

    5. Kristin says

      Hi Maggie! This recipe sounds great. I have two questions though:
      1. My kids aren’t big fans of coconut — is the shredded coconut essential?
      2. Is there a way to incorporate quinoa?
      Thanks so much! -kristin

      • says

        Hi Kristin!
        I have always made this recipe with shredded coconut, if you use unsweetened shredded coconut you really don’t taste it as strongly as you would the sweetened variety. That being said, you could try to replace it with quinoa..or maybe even rice krispies?! If you try a substitute please come back and let us know how it turned out!!!

    6. says

      First, let me say that as a person with a sweet tooth who’s gluten intolerant, allergic to tree nuts and legumes (that’s beans, peas and peanuts family), and a picky eater besides it’s basically impossible to find a granola bar recipe that suits. This is AMAZING! It fits all my dietary needs and is delicious besides. I am not normally a coconut fan, but find it quite acceptable, even nice in this recipe!

      Second, let me say that the directions, so clearly written and easily understood, are really there to be followed. I learned this the hard way by ignoring the bit about pressing the chocolate chips into the bars afterwards, and dumping them in with the granola. Now I have chocolate covered granola…which is still completely tasty, and chewy.

      Third, I can’t wait to try an apple cinnamon version of this recipe…and a dried berry mix…anybody tried these? I’ll report back.

      Thank you, Maggie, this is so awesome of you to share your brilliant kitchen skills!

      • says

        Oh, I am so happy to hear that you liked these and they worked for all your food allergies and sensitivities! We love them and I actually just made a batch for our after school snack last week!!!

      • says

        We leave ours on the counter…but they’ve only ever lasted a day so if you won’t be eating them all in a matter of a few days it might help to refrigerate them so they keep a bit longer!


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