Soft and Chewy Gluten-Free Granola Bars

Soft and Chewy Gluten-Free Granola Bars

Are you a chewy or crunchy granola bar lover?  Well, if chewy is your jam then you will love these!  Conventional store-bought granola (energy) bars can be very unhealthy and it’s frustrating to me that most people think they’re making a healthy snack choice.  Do you want to know exactly what you’re fueling your body with?  Simple answer…make your own! 

So when I was searching through some of the better recipes trying to come up with my version of a healthy granola bar, oats usually came into the equation.  When I went paleo/primal several years back, I eliminated all oatmeal/oats from my diet because oats are a grain.  They are technically gluten-free but can be cross-contaminated with gluten during processing (hence, gluten-free brands).  They also contain another protein that is similar to gluten and can be problematic to some.  With that being said, they add nice texture to granola bars and so after all these years I decided to buy some gluten-free oats for the sole purpose of making these bars.  However, if you have a gluten sensitivity, I would be cautious and/or limit your intake.  For those of you who do not have concerns, enjoy!!  

Note:  I highly recommend using all organic ingredients for the best quality.


  • 1/2 cup coconut butter, softened*
  • 1/2 nut butter of choice (I used almond butter)
  • 2 Tbsp coconut oil, melted
  • 2 Tbsp raw honey
  • 1 tsp vanilla
  • 1 cup gluten-free oats
  • 1/2 cup unsweetened shredded coconut
  • 2 Tbsp chia seeds
  • 2 Tbsp hemp seeds
  • 3 Tbsp banana flour (you could also use flaxseed meal)
  • 1/2 cup cashew halves (I sometimes use a mixture…almonds, pistachios, etc.)
  • 2 Tbsp cacao nibs
  • 1/2 tsp pink Himalayan salt
  • 1 Tbsp erythritol (optional)
  • 1/4 dried cherries, cranberries or raisins (optional)


* Note:  If you don’t have coconut butter, you could replace with an additional 1/2 cup of the nut butter.


  1. In a large mixing bowl, add coconut butter, nut butter, coconut, honey and vanilla.  Mix together into a softened state. (May need to microwave briefly.)
  2. In a food processor, add nuts, oats, and shredded coconut and pulse.  Once the nuts are in a chopped state, add seeds and salt, pulse briefly until incorporated.  Add mixture to the wet ingredients along with the erythritol and banana flour (flaxseed meal).  Mix well.
  3. Stir in the cocoa nibs and dried cherries.
  4. Line a small sheet pan or 8×8 pan with parchment paper.
  5. Pour mixture onto pan and spread out evenly according to your desired thickness.  Once spread out, it can be helpful to place another sheet of parchment paper on top and use your hand to press into place.
  6. Place in the refrigerator for about 20-30 minutes.  Cut into squares.
  7. These will keep longer if stored in the refrigerator.  Warning, you may not have any to store!


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