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Category: Desserts

Gluten-free granola bars

Gluten-free granola bars
Glenn Koenig / Los Angeles Times

Cookie bars, sliced pie squares, granola bars and crisped rice treats. Whether topped with a drizzle of chocolate or a crumbly streusel topping, bars are the go-to treats for bake sales and school lunches, perfect for potlucks and office parties, ... Read more

Total time: 55 minutes, plus cooling and chilling times | Makes 16 to 24 bars
Note: If you are sensitive to gluten, check all ingredients to make sure they are gluten-free before using, as many may contain trace gluten (such as spices, a number of which include flour as an anti-caking agent), and/or are produced in facilities that also process gluten-based products.
  • 3 cups old-fashioned rolled oats
  • 1/4 cup plus 2 tablespoons ground flax seed
  • 1 cup chopped pecans
  • 1 cup sliced almonds
  • 1 1/2 cups unsweetened flaked coconut
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup dark brown sugar
  • 1 cup maple syrup or honey
  • 1/2 cup canola or vegetable oil
  • ½ cup dried fruit, cacao nibs or chocolate chips, if desired

Step 1Heat the oven to 350 degrees.

Step 2In a large bowl, toss together the oats, ground flax, pecans, almonds and coconut. Stir in the salt, cinnamon, nutmeg and brown sugar. Pour over the maple syrup and oil, mixing well to combine. Add dried fruit, cacao nibs or chocolate chips, if desired.

Step 3Grease two 8- or 9-inch-square baking pans and line the bottoms with parchment paper, allowing the paper to come up 2 sides of each pan. Grease the paper. Divide and press the mixture into the pans to form a firm, even layer. Bake until the the mixture is toasted to a nice golden brown, and the top feels somewhat firm, about 45 minutes; the bars will continue to firm up as they cool.

Step 4Remove and cool to room temperature, then refrigerate for at least 2 hours before cutting into bars.

Each of 24 bars:
Calories 274; Protein 5 grams; Carbohydrates 32 grams; Fiber 4 grams; Fat 15 grams; Saturated fat 4 grams; Cholesterol 0; Sugar 16 grams; Sodium 103 mg
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
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