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You’re just eight ingredients away from a week’s worth of homemade Gluten-Free Granola Bars. No oven, no added sugar, and no ingredient list you can’t pronounce! These seed bars are soft, naturally sweet, made with dates, coconut, almonds, three powerhouse seeds, and a handful of mini chocolate chips for good measure. They come together in about 15 minutes, then the fridge does the rest.
I’ve been making these gluten-free snack bars for years because they check every box I care about as a nutritionist — real ingredients, no refined sugar, and enough fiber and healthy fat actually to keep you full between meals. If you’ve been looking for a homemade snack that works for weight management without feeling like diet food, this is it.
What I love most about this recipe is how easy they are to make. Everything goes into the food processor, you press it into a pan, and by morning you’ve got 16 bars ready to grab from the fridge. I keep a batch on hand most weeks, and they hold up well for seven days in the fridge or a month in the freezer if you want to make them ahead.
Whether you need a mid-afternoon snack, something to toss in your bag before the gym, or a breakfast you can actually eat on the way out the door, these bars have you covered. For more gluten-free bars, try these chocolate protein bars and my protein granola bars next!
Why You Will Love This Recipe
- Made with real-food ingredients you can pronounce. Unlike similar store-bought bars, the ingredient list is simple and includes only whole foods.
- Naturally sweetened with dates. There’s no additional honey, syrup, or sweetener added.
- Meal-prep friendly. Make one batch on Sunday and you’ve got quick snacks all week long.
- Three seed combo: Chia, flax, and hemp seeds are all good for you, but each one is unique and brings something different to the table. Chia seeds boost the fiber and omega-3s. Hemp seeds are a complete protein, providing all the essential amino acids. Flaxmeal adds lignans, fiber, and anti-inflammatory fats.
Table of Contents
Ingredients
- Gluten-free Oats: While oats are naturally gluten-free, they are usually processed in the same facilities as wheat. It’s important to check that you buy certified gluten-free oats. You can use regular oats if you don’t need your bars to be gluten-free.
- Flax: For these seed bars, you want to use flaxmeal or ground flax rather than whole flax seeds. This is because the whole seeds are more difficult to digest and your body can’t absorb the nutrients from the whole seeds. I also use the flax and hemp seed combination in these energy bars for balancing hormones.
- Dates: The best dates for adding moisture and sweetness to your gf granola bars are Medjool dates. They have an almost caramel-like flavor that works really well. The dates also add moisture which helps the granola bar mixture come together. If it isn’t coming together you add more dates one at a time until it’s sticky enough to hold.
- Coconut oil: Melted coconut oil contributes to the texture. It hardens slightly when chilled which helps the granola bars firm up. Use refined coconut oil if you prefer a milder flavor. I don’t recommend using other oils as they may affect the final consistency.
For the full list of ingredients with quantities, see the recipe card.
Variations
- Nut-free: To avoid nut allergies, swap the almonds for sunflower seeds or pumpkin seeds.
- Add more protein: Add 1-2 tablespoons of hemp protein powder or your favorite unflavored or vanilla protein powder. I do this in my healthy protein granola bars recipe.
- Dairy-free: The recipe is mostly dairy-free. To make it fully free of dairy, make sure you choose dairy-free chocolate chips if needed
- Swap the seeds: You can swap more flaxmeal for the ground chia if needed. You can also add pumpkin or sunflower seeds for more texture, though I’d recommend decreasing the almonds slightly so the granola bars bind properly.
- Coconut-free: If you aren’t a fan of coconut, leave out the coconut flakes and add some extra oats.
For a baked, slightly sweeter option, my chocolate chip granola bars are always a crowd pleaser!
How to Make Gluten-Free Granola Bars
To get started, prepare an 8-inch x 8-inch square baking dish with parchment paper. Criss-cross two pieces of parchment paper in the pan, allowing the pieces to hang over the edges of the baking dish for easy removal.
- Step 1: Add the dates, almonds, and oats to your food processor. Pulse the blender several times until finely chopped. Then add the coconut oil, salt, almond extract, flax meal, hemp, chia, and coconut flakes. Blend on high until a sticky mixture forms. If a sticky mixture doesn’t form, add more dates, one at a time, until it does.
- Step 2: Remove the mixture from the blender and transfer to a small mixing bowl. Add the chocolate chips to the bowl and fold them into the mixture.
- Step 3: Transfer the mixture to your prepared baking dish, pressing it firmly into the pan to flatten and even it out. You can use your fingers or a flat-bottomed measuring cup.
- Step 4: Refrigerate the bars overnight. Remove the bars from the baking dish by lifting the sides of the parchment paper up. Cut into 16 bars with a pizza cutter or large sharp knife.
If you prefer a baked granola bar, my peanut butter granola bars are just as easy to make and come out perfectly chewy every time.
Expert Tips
- Use soft dates. This makes all the difference and Medjool dates are the best option. If your dates are stiff, soak them in hot water for about 10 minutes. Drain them well before adding them to your food processor.
- Don’t skip the overnight chill. The coconut oil needs time to fully solidify and bind the bars. Cutting too early may result in crumbly bars.
- Press firmly into the pan. The more pressure you apply, the better the bars hold together. You can use a flat-bottomed cup or your palm.
- Add chocolate chips by hand. Always fold the chips in after blending, not before. The food processor generates heat which may cause them to melt.
- Storage: Store in an airtight container for up to 7 days or freeze for up to 1 month. Separate layers with parchment paper. If frozen, thaw them in the fridge overnight or on the counter for 15 minutes. Avoid storing at room temperature. The coconut oil will soften, and the bars will lose their shape.
Serving Suggestions
These bars are as versatile as they are easy to make. They work as a mid-morning snack to bridge the gap between breakfast and lunch, a pre-workout bite with a little natural fuel behind it, or a simple after-school snack.
Pair one with a high-fiber protein smoothie or a strawberry Greek yogurt smoothie for a more balanced snack, or grab one alongside your morning coffee when you need breakfast on the go.
They’re also great crumbled over a bowl of yogurt with fresh fruit if you’re in the mood for something a little different.
Gluten-Free Granola Bars Recipe FAQs
Regular rolled oats work just as well in this recipe! The only reason to reach for certified gluten-free oats is if you have celiac disease or a diagnosed gluten sensitivity. If that’s you, look for oats that are labeled certified GF. Regular oats are often processed in facilities that also handle wheat, which can cause cross-contamination issues for those who are sensitive.
Flax meal is simply ground flaxseed, and that distinction actually matters here. Whole flax seeds pass through your digestive system mostly intact, which means your body can’t access the fiber and omega-3s inside them. Ground flax meal is where all the nutritional benefits live, so make sure you’re grabbing flax meal when you’re shopping for this recipe.
Nine times out of ten it comes down to one of three things: not enough dates, not enough pressure when pressing the mixture into the pan, or cutting the bars before they’ve had enough time to chill. Dates are what hold everything together, so if your mixture feels crumbly before it hits the pan, add one more date at a time and pulse again until it feels like wet, sticky dough. Then press it down firmly and let it chill overnight before you cut.
Yes, a high-powered blender like a Vitamix will do the job. The key is to pulse in short bursts rather than letting it run continuously. You want a sticky, chunky mixture, not a smooth paste. Scrape down the sides as needed and stop as soon as everything comes together. A standard blender won’t have enough power for this, so if that’s all you have, a food processor is the better tool.
More Healthy Snack Bar Recipes
If you tried this Gluten-Free Granola Bars recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below.
Gluten-Free Granola Bars with Almonds & Seeds
Ingredients
- 1 cup Gluten Free Rolled Oats, or regular rolled oats
- 1 cup Almonds, raw
- 15-18 Dates, pitted
- 2 tablespoons Ground Flax Meal
- 1 tablespoon Hemp Seeds
- 2 tablespoons Chia Seeds
- ½ cup Shredded Coconut Flakes, unsweetened
- ½ teaspoon Sea Salt
- ¼ cup Coconut Oil, melted
- ½ teaspoon Almond Extract
- 2 tablespoons Mini Chocolate Chips, or dairy free chocolate chips
Instructions
- In a food processor layer dates, almond and oats. Pulse the blender several times until finely chopped.
- To the mixture, add coconut oil, salt, almond extract, flax meal, hemp, chia and coconut flakes. Blend on high until a sticky mixture forms. If a sticky mixture doesn’t form, add more dates, one at a time, until it does.
- Remove the mixture from the blender and transfer to a small mixing bowl. Add chocolate chips to the bowl and stir until dispersed throughout the batter.
- Prepare an 8-inch x 8-inch square baking dish by criss-crossing parchment paper allowing it to hang over the edges of the baking dish for easy removal.
- Transfer the mixture to the baking dish, pressing it firmly into the pan to flatten and even it out.
- Refrigerate the bars overnight. In the morning, remove the bars from the baking dish by lifting the sides of the parchment paper up. Cut into 16 bars with a pizza cutter or large sharp knife.
Video
Notes
- Use soft dates. Medjool dates are ideal. If yours are stiff, soak them in hot water for 10 minutes and drain well before adding to the food processor.
- Don’t skip the overnight chill. The coconut oil needs time to solidify and bind the bars and cutting too early leads to crumbling.
- Press firmly into the pan. The more pressure you apply, the better the bars hold together. Use a flat-bottomed cup or your palm.
- Add chocolate chips by hand. Fold them in after blending, not before — the food processor generates enough heat to melt them.
- Storage. Store bars in the refrigerator up to a week or in the freezer up to one month.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Amazing recipe, thank you so much
Nut allergy here, so is there something you would recommend as a replacement for the almonds or could they be omitted altogether? Thanks.
Sunflower butter might work as an alternative. I have not tried it myself.
Absolutely delicious! Used the Vitamix, 1 cup of dates, substituted roasted peanuts and vanilla extract (2 tsp).
These look so delicious. I’ve been making date based bars for years but have never considering adding oats and I’ve also never tried hemp hearts and am seeing them in a lot of great recipes lately. Can wait to try this. I pinned it AND printed it!
Oh hemp seeds are amazing and so good for you too! Hope you love the bars Mona. 🙂
I love home made granola bars! Yum!
I also love walking in the rain too. There’s something quite soothing about it, don’t you think? 🙂
Yes! It’s seriously one of my favorite things to do. We also don’t get rain in Arizona that much so it’s definitely a blessing.
Yum! And a bonus of easy to make.
I’m all about easy!
I could wait to check these out after seeing the on IG. I really want to start keeping bars like this on hand for quick snacks. Trying to get away from the packaged variety!
Yes! It’s hard not to buy them for convenience but once you make it a habit it’s easy.