Gluten Free Chewy Granola Bars – Make these deliciously chewy gluten-free muesli bars just like the packaged ones, or add all your favorite flavors. Perfect for a snack or lunch box!
The recipe for this chewy homemade muesli bar can be endlessly varied by adding various additives and nuts. Perfect for school (or work) lunch boxes!
Gluten Free Chewy Granola Bars
There are several different elements in a real muesli bar, and they are all here. As long as each element is present in its required relative amounts, you can easily make your own to suit your family’s tastes.
Nut Free Granola Bars {no Bake}
The result is my favorite homemade muesli recipe, one of my favorite gluten free breakfasts and quick snacks. The combination of semi-finished oatmeal and oatmeal creates just the right texture and helps the bars stick together while maintaining chewiness.
The delicate balance of mini chocolate chips (not too much!) and dried fruit makes for an interesting dish. And the mixture of honey, maple syrup and molasses, plus brown sugar, provides just the right amount of sweetness without being cloying. And all that moisture keeps them chewy even after you toast them well in a mild 325°F oven.
I almost always double the recipe and bake them in two separate square pans to ensure proper browning. You can also make a double recipe in a 9 x 12 inch baking dish. Try baking the bars for about 35 minutes, then lower the oven temperature to 300°F and continue baking until the center is lightly browned and firm. Before that, remove the bars from the mold and cool on the table for 20 minutes, then refrigerate in the refrigerator.
No, you need a separate linked recipe for that, like our recipe for homemade gluten-free muesli, made with delicious olive oil and baked to perfection! PERFECT Soft Bars – These chewy homemade muesli bars are the perfect snack or treat for a school lunch. With so many ways to change them, you can make a new batch every week! (Naturally sweetened, gluten-free, suitable for vegans.)
Gluten Free Chocolate Chip Granola Bars (dairy Free) • The Fit Cookie
Some people love crunchy muesli bars (me!) and some people love soft muesli bars (me too!). I’ve noticed that many kids prefer the softer variety, so when I developed this recipe a few years ago, my goal was something sweet (but not TOO sweet), soft and chewy (not falling apart), and easy to process. . (no one wants to eat the same thing forever, right?).
This is JUST what we are looking for. These are the PERFECT soft muesli bars! They make a great afternoon snack or a fun surprise at a school lunch. After all that testing, here are a few secrets to the best homemade soft muesli bars (plus a variety of varieties to choose from!)…
GLUTEN FREE FAST FOOD HAVER. I almost exclusively use rolled oats or rolled oats in the kitchen, but they are good to use for quick oats. I found that the twisted rods get too stiff and they don’t stick together well. (A steel cut would be rock hard.) This brand and this brand are certified gluten-free.
GLUTEN-FREE RICE FLAKES. We almost always use crunchy brown rice cereal as it is certified gluten free. If you don’t have a gluten intolerance, any crispy rice will do! We usually choose Erewhon, One Degree or Barbara brands which are GF certified. I buy them from Groddar, Whole Foods, Thrive Market, Natural Grocers, or wholesale on Amazon. (Note: The Rice Krispies brand is NOT gluten-free – it contains malt syrup, which contains gluten)
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COCONUT OIL. I use coconut oil because it’s slightly sweet and I don’t think these muesli bars have a strong coconut flavor. You can use refined coconut oil (which doesn’t taste like coconut) or replace it with butter or vegan oil, depending on your needs.
BROWN RICE SYRUP. Brown rice syrup is a thick, sweet syrup made from brown rice. It does wonders for tying the blend together and is neutral enough to make other scents shine. I find it cheapest ($4-5) at Sprouts, Natural Grocers, or Whole Foods, but I’ve also found it at Kroger and Amazon.
SALT AND VANILLA. My taste balancers! I notice a difference when I forget a pinch of salt. It really brings out different flavors. Vanilla also adds a bit of sweetness, but you can substitute other extracts for it (see the flavors section below for ideas!)
GOOD. This is the fun part! You can mix and match ALL types of treats to create new flavors. Keep scrolling ideas!
Nut Free Granola Bars (vegan, Gluten Free)
Here you can really do something interesting! Feel free to gravitate towards the classics you grew up with (chocolate chips anyone?), or experiment with some fun combinations. Here are some ideas to get you started:
NUTS AND SEEDS. (Macadamia nuts, chopped or chopped almonds, pecans, peanuts, hazelnuts, cashews, pumpkin seeds, sunflower seeds, etc.)
FROZEN FRUIT. So good and fresh! The taste is much lighter and the sugar is less concentrated than in dried fruits. We love strawberries, raspberries and blueberries. You can also go with mango, peach, pineapple, etc.
EXTRACTS AND SPICES. Add lots of great flavor with a little splash of extract! Vanilla, almond extract and coconut extract are the most popular in our house. Or add some cinnamon or pumpkin spice for a change!
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The possibilities of homemade soft muesli bars are almost endless! You can make a new batch every week for months without running out of flavor combinations! All you need is about 1/2 cup of the mixture for each batch. Some of our favorite combinations:
Need more combo ideas? Check out some of our favorite trail mix flavors! Everything works fine here.
BEWARE OF THE COOKING TIME. You really want to follow the directions and let the mixture simmer for 3-4 minutes before pouring it into the oatmeal mixture. If you cook less, they may also not stick together. If you cook too long, the mixture may thicken and the muesli bars will become drier and firmer.
PACK THEM HEAVY. Another important tip for perfectly soft, chewy muesli bars is to pack them as tightly as possible. The tighter you can pack them in the container, the better they will hold together as they cool. If you don’t pat them at all, they will most likely fall apart when you pick them up. If you package them up, you shouldn’t have a problem cutting them into bars or squares after they’ve hardened.
Healthy Chocolate Granola Bars (gluten Free)
HOW TO STORE HOME GRANOLABAR. We store our soft muesli bars in a ziplock bag in the refrigerator or freezer after they have been cut. The less exposure to air, the softer they remain. They keep for 4-5 days in the refrigerator and about a month in the freezer. (My kids pack them frozen for school lunches and by lunchtime they are completely soft and thawed!)
NOTES GLUTEN FREE. If you’re gluten-free, make sure you’re using certified gluten-free oats and certified gluten-free crunchy rice cereal. Neither oats nor crispy rice contain wheat gluten by themselves, but they are often processed or grown in ways that can cause cross-contamination. A GF certified is what you need if you are intolerant!
CAN’T FIND BROWN RICE SYRUP? Brown rice syrup is more common than before (Sprout, Whole Foods, Natural Grocers, Kroger, Amazon, etc.), but sometimes you just can’t find it. In this case, you can use 1/4 cup coconut oil, 1/4 cup coconut (or brown) sugar, and 1/4 cup pure maple syrup instead of the amounts of brown rice/maple syrup/coconut oil syrup below. Follow the rest of the instructions as written.
The perfect base recipe for the perfect soft muesli bars! These chewy homemade muesli bars are perfect for snacking or school lunches. (Naturally sweetened, gluten free, suitable for vegans)
Chewy Homemade Granola Bars (healthy + Gluten Free)
** If you can’t find brown rice syrup, you can substitute 1/4 cup coconut oil, 1/4 cup coconut or brown sugar, and 1/4 cup pure maple syrup instead of brown rice/coconut oil/ syrup. pure maple syrup above. Follow the cooking instructions and follow the rest of the instructions.
Keywords: soft muesli bars, soft chewy muesli bars, chewy muesli bars, no-bake muesli bars, gluten-free muesli bars, vegan muesli bars, muesli bars with natural sugar. I am human, I make mistakes. And no matter how many people edit the book, something will slip. The Chewy No Bake Granola Bars recipe at Go Dairy Free is a classic we’ve been loving for years. But I just realized there was a mistake in the book’s ingredients. The one I fix today!
We’re a small family, so I usually make half a batch when I’m testing. In the last recipe, I doubled everything except the sweetener. This sticky kindness is necessary for cohesion! Without enough, the bars still taste great, but they crumble like crazy.
The recipe will be corrected in future editions. But for those of you who have a copy of the first edition, I humbly apologize. And here is the corrected recipe for everyone to enjoy!
Annie’s Gluten Free Granola Bars, Double Chocolate Chip (5 Count Of 0.98 Oz Bars), 4.9 Oz, Pack Of 12
According to the ingredients, this recipe is dairy/dairy free, egg free, gluten free, optional nut free, optional peanut free, soy free, vegan and vegetarian.
This recipe is from my Go Dairy Free: The Guide and Cookbook. i like my muesli
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