Gluten-Free Granola Bar Recipe (Nut-Free)
If you’ve been searching for a simple, no-fuss gluten-free snack that your kids will actually eat- and that won’t crumble into a mess – this easy Gluten-Free Granola Bar recipe is a winner. They’re chewy, lightly sweet, and packed with kid-friendly dried fruit and seeds. Even better, they’re nut-free, freezer-friendly, and perfect for lunchboxes or after-school snacks.
No need for complicated steps or hard-to-find ingredients – this recipe uses everyday pantry staples and comes together quickly in one bowl. Whether you’re baking for the week ahead or looking for a homemade alternative to packaged bars, this one’s a go-to!
Why These Gluten-Free Granola Bars Are a Great Snack Option
- Nut-free and school safe
- Gluten-free and made with pantry staples
- Chewy, sweet, and satisfying – but not overly sugary
- Easy to customise with what you have on hand
- Freezer-friendly and perfect for lunchbox prep
Ingredients To Make Gluten-Free Granola Bars
- 115g butter (or 1/2 cup)
- 1/3 cup (75g) brown sugar
- 2 tbsp honey
- 1.5 cups gluten-free cornflakes (or puffed rice cereal)
- 1/2 cup (75g) gluten-free self-raising/self rising flour
- If using gluten-free plain/all-purpose flour, just add 1 tsp baking powder
- 1/2 cup dried apricots, chopped
- 1/4 cup dried cranberries (or other dried fruit of choice)
- 1/4 cup (50g) pepitas
- 1/4 cup (35g) sunflower seeds
- 1/3 cup (25g) shredded or desiccated coconut
How To Make Gluten-Free Granola Bars
Such an easy one-bowl recipe to make!
Step 1: Preheat oven to 160°C (320°F). Grease and line a slice or bar tin (around 20×30 cm works well for this quantity).
Step 2: In a large microwave-safe bowl, combine the butter, sugar and honey. Microwave in 30-second bursts until melted (it will take about 1.5–2 minutes total), stirring well between each burst. Alternatively, you can use a medium saucepan over low heat, stir together the butter, brown sugar, and honey until melted and smooth. Stir until the sugar has dissolved.
Step 3: Add in all the remaining ingredients and stir until everything is evenly coated.
Step 4: Press the mixture firmly into the prepared tin, smoothing the top with the back of a spoon, or pressing the mixture down with a sheet of extra baking paper.
Step 5: Bake for 35–40 minutes, or until lightly golden.
Step 6: Allow to cool completely in the tin before slicing into 20 bars (don’t skip the cooling completely in the tin!)
Storage Instructions
- Store in an airtight container at room temperature for up to 5 days.
- To freeze: place cut bars in a container with baking paper between layers. Freeze for up to 2 months. Simply pop into the lunchbox in the morning – they’ll be thawed and ready by snack time.
Substitutions & Swaps
- Swap dried apricots for dates, raisins, or chopped dried apple.
- Use puffed rice cereal instead of cornflakes if you prefer a lighter texture.
- Replace the dried fruit/seeds/coconut mix with 3 cups of oat-free toasted muesli for a different version.
- Want to add flavour? Try a pinch of cinnamon or vanilla extract.
Make It Work for Your Gluten-Free Family
This recipe is very forgiving and easy to customise depending on what your kids love (or hate) – or what you need to use up. You can pack these into school lunchboxes, serve them as after-school snacks, or keep them stashed in the freezer for busy days.
They’re also a great recipe to bake with kids – it’s just mix, press, bake. No electric mixers or special equipment needed.
More Gluten-Free Lunchbox Favourites:
Gluten-Free Granola Bar Recipe (Nut-Free)
Equipment
- Microwave or stovetop
- Oven
Ingredients
- ½ cup (115 g) butter
- ⅓ cup (75 g) brown sugar
- 2 tablespoons honey
- 1½ cups gluten-free cornflakes
- ½ cup (75 g) gluten-free self-rising/self-raising flour, If using gluten-free plain/all-purpose flour, you will need to add 1 tsp baking powder
- ½ cup dried apricots, chopped
- ¼ cup dried cranberries (or other dried fruit of choice)
- ¼ cup (50 g) pepitas
- ¼ cup (35 g) sunflower seeds
- ⅓ cup (25 g) shredded or desiccated coconut
Instructions
- Preheat oven to 160°C (320°F). Grease and line a slice or bar tin (around 20×30 cm).
- In a large microwave-safe bowl, combine the butter, sugar and honey. Microwave in 30-second bursts until melted (about 1.5–2 minutes total), stirring well between each burst. Alternatively, in a medium saucepan over low heat, stir together the butter, brown sugar, and honey until melted and smooth. Stir until the sugar has dissolved.
- Add in all the remaining ingredients and stir until everything is evenly coated.
- Press the mixture firmly into the prepared tin, smoothing the top with the back of a spoon, or by using an extra sheet of baking paper and pressing down firmly.
- Bake for 35–40 minutes, or until lightly golden.
- Allow to cool completely in the tin before slicing into 20 bars.
Recipe Notes:
Storage Instructions
- Store in an airtight container at room temperature for up to 5 days.
- To freeze: place cut bars in a container with baking paper between layers. Freeze for up to 2 months. Simply pop into the lunchbox in the morning – they’ll be thawed and ready by snack time.
Substitutions & Swaps
- Swap dried apricots for dates, raisins, or chopped dried apple.
- Use puffed rice cereal instead of cornflakes if you prefer a lighter texture.
- Replace the dried fruit/seeds/coconut mix with 3 cups of oat-free toasted muesli for a different version.
- Want to add flavour? Try a pinch of cinnamon or vanilla extract.
Nutrition Information:
Did you make this recipe?
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Made exactly as is and they were delicious. Might try drizzled chocolate on top next time
Glad you enjoyed the recipe. Yes I think some chocolate on top would be a nice addition 🙂