DIY gluten free granola bars

DIY gluten free granola bars

Grab-and-go bars for when you're out and about, and you never know what you will (or won't) find.


Makes 12

For the base

  • 150g (1½ cups) gluten-free oats
  • 70g (1/3 cup minus 1 tsp) butter, plus extra for greasing
  • 70g (1/3 cup plus 1 tsp) light brown sugar
  • 1 tsp vanilla extract (optional)

For fruity granola bars

  • 30g sunflower seeds
  • 30g pumpkin seeds
  • 70g walnuts or pecans, chopped
  • 70g dried cranberries or chopped apricots
  • 4 tbsp golden syrup
  • For maple pecan granola bars
  • 250g pecans, chopped
  • 50g hazelnuts
  • 4 tbsp maple syrup

For chocolate hazelnut granola bars

  • 150g hazelnuts
  • 50g peanuts
  • 100g milk chocolate chips
  • 4 tbsp honey


1. Preheat the oven to 160°C fan / 180°C / 350°F and line a 20cm square baking tin with non-stick baking paper, leaving overhanging.

2. Place the oats and your choice of seeds or nuts on a large baking tray and mix until evenly dispersed in a single layer. Bake for 8–10 minutes, until lightly toasted.

3. Add the butter, sugar, vanilla, if using, and either the golden syrup, maple syrup or honey to a small pan. Place over a low heat and stir until the butter has melted.

4. Add your toasted oats and seeds/nuts to a large bowl and add the melted butter mixture.

5. Stir well, then add in any dried fruit or chocolate chips. Mix, then transfer to the prepared tin. Use a spatula to push the mixture into the corners, then work on compacting the mixture into a nice, even layer.

6. Bake for 30 minutes until sticky and golden. Allow to cool in the tin for 15 minutes before using the baking paper to lift it out onto a wire rack. Once cooled, slice into 12 bars.

This is an edited extract from How to Plan Anything Gluten Free by Becky Excell, published by Quadrille Books.

read more: