It's August already... I can't even believe it. School starts here in another few short weeks, although since I homeschool our children, we school on a somewhat year-round basis. Schooling almost year-round gives us the opportunity to take breaks whenever something fun presents itself, regardless of when that might be. That's something I really love about homeschool - the flexibility. Being able to do school from wherever we want (the coffee shop, grandma's house, on the road, etc), whenever we want, and if the girls show an interest in something specific we can even study what they want (within reason). Homeschool just works out really well for our family - and I'm very thankful for it!
You might also check out these clean-eating No Bake Apple Pie Granola Bars from A Mindful Mom.
I hope you have an amazing school year!
All my love,
Megan
PS- Don't forget to check out my Gluten-Free Lunchbox Roundup: 40 Kid-Friendly & Allergy-Friendly Recipes!
Perfect Gluten-Free Egg-Free Granola Bars
Ingredients
- 3 cups gluten-free rolled oats
- 1 cup desired nuts, chopped
- ½ cup unsweetened shredded coconut
- ½-3/4 cup desired dried fruit (like raisins, cherries, cranberries, blueberries)
- ½ cup Enjoy Life Mini Chocolate Chips
- ⅓ cup flax meal
- ¼ cup raw sunflower seeds
- ¼ cup palm sugar
- 2 tablespoons raw sesame seeds
- 1 teaspoon cinnamon
- ¼ teaspoon sea salt
- 2 teaspoons vanilla extract
- ½ cup coconut oil, melted
- ½ cup honey
Instructions
- Preheat oven to 325 degrees (F) and line a 9.5x13x1” metal pan with parchment paper.
- In a large mixing bowl, combine the gluten-free rolled oats, desired nuts, unsweetened shredded coconut, desired dried fruit, Enjoy Life Mini Chocolate Chips, flax meal, sunflower seeds, palm sugar, sesame seeds, cinnamon, and sea salt.
- Add the vanilla extract, coconut oil and honey. Mix well.
- Use a lightly oiled spatula to press the granola mixture evenly down into the parchment-lined pan.
- Bake for 26 - 28 minutes, or until the edges of the granola bars are golden brown.
- To avoid crumbling, fully allow the granola bars to cool before cutting or removing from the pan. Store in an airtight container.
Notes
For the recipe to work properly, you must use coconut oil and a metal pan (not glass) - there are no substitutes!
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Michelle says
These look great Megan. Pinned!!
Azu says
I want to make some homemade granola bars, these look delicious!
Vicky says
I love these types of bars and have never, ever added eggs to them in the past! Pinning for later Megan - yummy!!!!
Raia says
Wow! These look amazing! I'm sure my kids will be glad I found this recipe... 😉
Thalia @ butter and brioche says
awesome recipe.. love how guilt free these bars are, definitely perfect for my afternoon snack!
Alyssa D. says
Hi!
These look great! Can't wait to try them but am curious, do you know how much fiber are in these bars??
Marsha says
This looks like a fabulous recipe! I read the comment about the coconut oil, I can work with that but would want to adapt and leave the actual coconut and flax out.
Jennifer Clark says
Have you made this without the coconut oil? My son is allergic, and I am wondering if they came out okay without it? Or if there is something I can use instead?
Jessica says
These look so good! I plan on making them this week. We have recently gone egg free, this recipe popped up just in time.
Heather @ My Overflowing Cup says
Homemade granola bars are one of my favorite snacks. Your pics are beautiful. Thanks for the recipe!
Jodi says
These are super yummy! I just can't get them to hold together, no matter how long I cool them. Any ideas?
Megan says
Hi Jodi, I wonder if they needed to be cooked longer? Were they nice and golden brown along the edges? And were you using a metal pan?
Jbear says
Just wondering why it has to be metal we only have glass pans in this house. I put it in a glass pan already and I'm kind of bummed I didn't read it all the way... I'll probably still eat it anyway....but we don't use metal so that kinda sucks...
Jennifer Clark says
Our son is allergic to many things, including nuts and coconut. I can leave the nuts out, but what should I sub for the coconut oil? Any ideas? Thank you!
Megan says
Hi Jennifer,
I tried subbing out the coconut oil once, I used olive oil, and I did not have good results. I'm not sure what it is about the coconut oil, but I don't recommend omitting it.
Mark Seamans says
I just found your recipe. We have been getting Nature Path's bars for some time. I just learned they plan to discontinue them. So I am on the hunt for a Dairy/Wheat/Soy/Peanut free solution. I am hoping I can bump up the protein content as well. I figure as a last step I'll process them through my Freeze Dryer for much longer storage solution.
Thanks!