A healthy no-bake gluten free snack. Healthy granola bars that are easy to make and packed with delicious almond butter, oats and crispy brown rice cereal.
I love making homemade granola bars so I am in charge of what goes in them. All the good stuff I want and nothing I don’t want. And, no-bake cuts prep time. Healthy snacks don’t get any easier than that.
This recipe is made with good-for-you ingredients, gluten free rolled oats, almond butter, pumpkin seeds and dried fruit. A small amount of a naturally-sweetened base of brown rice syrup binds everything together nicely.
These bars are perfect for snacking because they are tasty, portable and satisfying. They provide a dose of healthy fats and fiber from the almond butter, pumpkin seeds and oats. For the dried fruit I used dried cranberries, but you could use raisins or any other dried fruit that you have on hand. The gluten free oats makes this a yummy snack option for anyone with gluten allergies or sensitivities.
Cooking Tip: Not necessarily an espresso fan or you don’t have espresso nut butter on hand? Any nut butter will work wonderfully in this recipe.
Healthy, quick and portable homemade granola bars. Perfect for traveling, an after school snack or snacking on the go. Gluten free. Dairy free.
- 1/3 cup brown rice syrup
- 1/4 cup Wild Friends Vanilla Espresso Almond Butter (or your favorite espresso nut butter of choice)
- 1 teaspoon vanilla extract
- 1/4 teaspoon sea salt
- 1/4 teaspoon cinnamon
- 1 cup gluten free rolled oats
- 1/4 cup gluten free oat flour
- 1 1/2 cups natural brown rice crisp cereal
- 3 tablespoons cranberries
- 3 tablespoons pumpkin seeds
- Line an 8 x 8 pan with parchment paper.
- In a medium sauce pan combine brown rice syrup, almond butter, vanilla, sea salt and cinnamon. Stir until well blended. Reduce the heat to low, add the rolled oats, stir and cook for 2-3 minutes.
- Remove the pot from the heat. Immediately add the cereal, oat flour, cranberries and pumpkin seeds. Stir until blended and dry ingredients are evenly coated with the syrup mixture.
- Using a nonstick spatula or hands dampened with water (to prevent sticking) press the mixture evenly into the pan.
- Refrigerate 30 minutes to 1 hour.
- Cut into 8 bars or 16 squares.
I would love to chat.
What nut butter would you use for this recipe? Do you make your own granola bars? What are your favorite granola bar ingredients?
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