These gluten free granola bars are also grain free + refined sugar free. Made with wholesome ingredients like pecans, almonds, flax seeds + maple syrup they whip up in just 30 minutes and are the perfect low FODMAP breakfast on the go!
Whether you’re enjoying these gluten free granola bars on the go for a quick low FODMAP breakfast, crumbled on top of a smoothie bowl for a little extra crunch, or as a healthy after dinner snack you’ll find yourself making them on a weekly basis. Super simple ingredients + 30 minutes of time stand between you and their deliciousness!
You can also get creative + crumble up these gluten free granola bars to use as part of a crust in recipes like Gluten Free Lactose Free Cheesecake Bars + Apple Pie Bars, too!
Disclosure: This post contains affiliate links. I may receive commissions for purchases made through links in this post, but rest assured these are all products I personally use and very highly recommend. I will never link to anything on this site unless it is something I love!
Why You Should Make These Gluten Free Granola Bars
- They are easy! Requiring just 30 minutes of time to make, these gluten free granola bars whip up fast + are an easy addition to your meal prep routine. They are also super versatile + can be made with just about any nut + seed combination you like!
- Perfect grab + go snack! Whether you’re enjoying them as a low FODMAP breakfast option, taking them to work, or packing them for road trips + camping trips, they’re the perfect healthy and easy grab + go snack.
- Healthier option! With no added sugars, only pure maple syrup, these gluten free granola bars are a much healthier alternative to store bought options.
Low FODMAP Note: Flax seeds are considered low FODMAP friendly in 1/2 oz servings. Since this recipe yields 8 bars, you’ll get about 1/2 oz of flax in each bar. If you don’t do well with flax, you can sub in chia seeds which are more low FODMAP friendly at 2 tbsp serving sizes.
Tips, Tricks + Frequently Asked Questions
Are these gluten free granola bars also paleo friendly?
Yes! Not only are these gluten free but they are paleo granola bars as well because they do not contain grains. It is worth noting that if you are following a strict paleo diet, you will want to make sure you do not use peanuts in the nut mix or peanut butter + opt for an alternative like almond butter instead as peanuts are technically a legume and therefore not paleo friendly.
Does it matter what type of nuts I use?
Nope! This gluten free granola bar recipe will work whether you use all of the same type of nut or a mix of your favorites. Just ensure your measurements are correct and you’ll be good to go. I used pecans, peanuts, almond slivers + whole almonds in mine but you can feel free to mix it up!
Isn’t cocoa powder high in FODMAPs?
The answer isn’t quite as simple as a yes or no. It can be, depending on the serving size + quality. Ensure you are purchasing a quality cocoa powder that does not have any additional ingredients added. You want pure cocoa powder. Monash University has found 2 heaping tablespoons of cocoa powder to be low FODMAP friendly.
How do I make these gluten free granola bars stick together?
By incorporating maple syrup + nut butter into this recipe as binding agents. You’ll press the granola mixture down evenly + firmly into your baking pan before you put them in the oven. Once they have baked + cooled, lift them out of the pan by holding either side of the parchment paper, lifting up + placing on an even surface. Carefully slice using a large knife into 8 individual bars.
Do I need to line the baking pan with parchment paper?
Yes, you do. This is an important step that you should not skip. By adding parchment to the baking pan, not only do you ensure your granola bars don’t stick to the pan, but you are also able to effortlessly remove them from the pan, plus using parchment paper makes cleanup a snap!
Can I make these granola bars ahead?
You absolutely can! This recipe is perfect for meal prepping, meaning you can make it at the beginning of the week and enjoy granola bars all week long!
How To Store Gluten Free Granola Bars
These granola bars store perfectly in the fridge in an airtight container for best results up to one week for maximum freshness.
Low FODMAP Tip: Dates are high in FODMAPs, so if you are not in the reintroduction or maintenance phase of the low FODMAP diet, omit or substitute raisins, which are low FODMAP friendly in a serving of 1 tablespoon.
Enjoyed this low FODMAP breakfast recipe? Then you will love this easy recipe for Grain Free Granola! Enjoy it with milk + fresh fruit, sprinkled on top of a smoothie, in a yogurt bowl with fresh homemade jam, sprinkled over pineapple coconut ice cream, or simply alone by the handful!
Did you have a chance to make this recipe? If so, please leave me a rating and review below. I always love and appreciate hearing from you!
Gluten Free Granola Bars
Ingredients
- 1 1/2 cups mixed nuts I used pecans, peanuts, almond slivers + whole almonds
- 1/2 cup flax seed meal
- 1/4 tbsp pumpkin seeds
- 1/3 cup coconut flakes
- 4 dates finely chopped
- 4 tbsp nut butter
- 2 tbsp coconut oil melted
- 4 tbsp maple syrup
- 2 tbsp cocoa powder
- 1/4 tsp nutmeg
- 1/4 tsp cinnamon
- 1/4 tsp clove
Instructions
- Pre-heat oven to 325F + line an 8×8 baking pan with parchment.
- In a large mixing bowl, combine nuts, seeds, flax meal, chopped dates, cocoa powder and coconut.
- In a medium mixing bowl, whisk maple syrup, nut butter and coconut oil together until fully combined and no lumps of nut butter remain.
- Pour liquid ingredients into dry ingredients, add in remaining spices, and fold with a silicone spatula to incorporate.
- Scoop mixture into 8×8 baking pan using the silicone spatula, pressing down until pan is filled and uniformly layered.
- Bake for 20-25 minutes.
- Allow granola bars to cool before slicing and serving, at least 20 minutes.
Leave a Reply