Gluten-Free Fruit and Nut Granola Bars

Ingredients

• 2 cups certified gluten-free oats 2 cups certified gluten-free oats
• 1 cup mixed nuts (almonds, walnuts, pecans), roughly chopped 1 cup mixed nuts (almonds, walnuts, pecans), roughly chopped
• 0.5 cup dried fruit (cranberries, raisins, chopped apricots) 0.5 cup dried fruit (cranberries, raisins, chopped apricots)
• 0.5 cup certified gluten-free almond butter or peanut butter 0.5 cup certified gluten-free almond butter or peanut butter
• 0.33 cup maple syrup or honey 0.33 cup maple syrup or honey
• 2 tbsp coconut oil, melted 2 tbsp coconut oil, melted
• 1 tsp pure vanilla extract 1 tsp pure vanilla extract
• 0.5 tsp salt 0.5 tsp salt

Instructions

1. 1

   Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a large bowl, combine the certified gluten-free oats, chopped mixed nuts, and dried fruit. Stir these dry ingredients together until evenly distributed, ensuring all components are well mixed.

2. 2

   In a separate medium bowl, whisk together the certified gluten-free almond butter (or peanut butter), maple syrup (or honey), melted coconut oil, pure vanilla extract, and salt. Continue whisking until the mixture is smooth and well combined, forming a cohesive wet ingredient base.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Gently fold everything together using a spatula or sturdy spoon until all the oats, nuts, and fruit are thoroughly coated with the sticky mixture. Ensure there are no dry pockets of oats remaining.

4. 4

   Transfer the mixture into the prepared baking pan. Press the mixture down firmly and evenly into the pan using the back of your spatula or your hands. This step is crucial for ensuring the bars hold their shape once baked, so compact it well.

5. 5

   Bake for 20-25 minutes, or until the edges are golden brown and the center feels set to the touch. The aroma of toasted oats and nuts will fill your kitchen as it bakes. Let the bars cool completely in the pan on a wire rack for at least 1-2 hours before cutting. This cooling period allows them to firm up properly.

6. 6

   Once completely cooled, use the parchment paper overhang to lift the entire slab out of the pan. Cut into 4 equal bars using a sharp knife. Serve immediately or store in an airtight container at room temperature for up to 3 days, or refrigerate for longer storage.

Nutrition (per serving)

Tips & Notes

• Brown the butter before adding it for a nutty, caramel depth that elevates simple recipes.
• Use certified gluten-free rolled oats — conventional oats are grown and processed alongside wheat and are not safe for celiac.
• Coconut milk separates in the can — stir or shake well before using.