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Vegan & Gluten Free Granola Bars

I have an awesome new recipe for you all today! Introducing my new favorite granola bars — and they are vegan and gluten free, too:

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I’ve been really slacking in the recipe creation department lately — I’ve still been making myself healthy breakfasts, packing healthy lunches, and throwing together healthy dinners, but it’s all been super basic, easy stuff that I make all the time. My creative juices haven’t exactly been flowing, especially since I’ve been so busy.

But then, yesterday morning I was reading my friend Gena’s blog and saw her awesome Vegan Oatmeal Raisin Snack Bars recipe; suddenly, I felt inspired to be creative again in the kitchen. I didn’t have all the ingredients on hand for Gena’s recipe, so I decided to create my own variation — but I encourage you to check out her recipe as well. It looks great!

Before I knew it, I was preheating my oven to 350 and getting out my mixing bowls. Thanks for the inspiration, Gena. :)

vegan gluten free granola bars

Vegan & Gluten Free Granola Bars

Makes 8-10 bars

These granola bars are a nutritional powerhouse; packed with protein, fiber, and healthy fats, they’ll keep you going whether you need a quick breakfast or a handy on-the-go snack. They also couldn’t be easier to make! *If you need to recipe to remain gluten free, be sure to buy gluten free certified oats and walnuts — they are both naturally gluten free but often contaminated in processing.

Ingredients:

  • 2 Tbsp flax meal + 6 Tbsp warm water
  • 1 & 3/4 cups oats*
  • 1 cup chickpea (garbanzo bean) flour
  • 2/3 cup dried cranberries (or raisins/cherries)
  • 1/3 cup chopped walnuts*
  • 2 tsp cinnamon
  • 1/4 tsp sea salt (omit if you use salted nut butter)
  • 1/2 cup almond butter (or peanut butter)
  • 1/2 cup pure maple syrup (or agave nectar)

Instructions:

Preheat oven to 350 degrees.

1) Mix the flax meal with the warm water and set aside to “gel.” This is the vegan equivalent of two eggs!

2) In a large bowl, mix oats, chickpea flour, cranberries, walnuts, cinnamon, and sea salt. In a separate smaller bowl, mix nut butter with maple syrup, then add the flax/water mixture, which should now have gelled, and stir again.

3) Mix wet ingredients into dry. Pour into a greased square or rectangular baking dish (mine is 11×7 but slightly smaller would be better) and bake 15 to 18 minutes, until top is golden brown. Allow to cool, then cut into bar shapes.

Enjoy!

gluten free granola bars

I sampled them immediately and they are DELICOUS — awesome chewy texture and not too sweet but with a lot of great flavor. I’m obsessed and will definitely be making these again soon!

vegan granola bars

Once the bars were cool, I wrapped them up for easier grabbing and going later this week. A few got wrapped in tin foil… but then I ran out of tin foil and had to put the rest in ziplock bags. :) I’ll store them in the fridge so they last longer and some might go into the freezer for later, too.

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Yum, yum! Let me know how you like the recipe. :)

Interested in more granola/snack bar recipes? Check out my other faves:

Comments

  1. 1

    These look fantastic…or should I say fANNEtastic ;)! I am getting bored of my daily snack so these will be a welcomed change- love that they use garbanzo flour!

  2. 3

    I love garbanzo bean flour – it gives such a great texture!

  3. 4

    is there a difference between flax seeds and flax meal? what should i be looking for at the store?

    • 5

      Yes – flax meal is simply ground flax seeds! I would buy flax meal (aka ground flax) unless you want to grind it yourself. Our bodies can’t digest whole flax seeds so you won’t get the nutrition in them if you eat them that way!

  4. 6

    I have really weird food allergies, so I can’t do the oats. Any other ideas on this? I think I am asking the impossible, but I am getting desperate! I made the quinoa bars, but had to take out the chocolate, and added cherries. They were really great! Grains on my okay list are very limited – corn rice and quinoa. Any help is appreciated!

  5. 10

    These look so delicious, and filling with the whole grains and walnuts!

  6. 11

    I have all the ingredients on hand!! I’m gonna have to make these over the weekend. I agree with Khushboo- fANNEtastic!

  7. 13

    These look incredible. You never steer me wrong with your granola bar recipes.

  8. 14

    They look great! Just wondering if you know the calorie breakdown per bar? Thanks

  9. 18

    Mmm, looks awesome. We love granola bars in our house. Glad to have stumbled upon you (through Fitness dish)… I’m a runner and whole foods lover, too. :)

  10. 20

    Yummy, another fANNEtastic recipe to try on my guinea pig family. Looks terrific.

  11. 21

    So honored!!! Thanks for sharing the recipe…hope it’s proving to be as useful fuel for school as mine have been :)

  12. 23

    Yumm! These look really good. I need to try new recipes too but I know how you feel… I haven’t had much time either with school and all. When do you graduate? I graduate May 5th! So excited.

    • 24

      I don’t actually graduate until December because I’m technically still in school (and paying tuition… grrr) while doing internships this summer and fall, but we are done with classes in early May – yay!

  13. 25

    Wow! I can’t believe I have all the ingredients to make these – tonight! I should be heading to bed, but these look so delicious, not sure I can wait until tomorrow. Seems like something really easy to grab for breakfast when I have to leave the house at 4:30 a.m. on some mornings! Eager to try them!

    • 26

      I hope you liked them!

      • 27

        OK. I finally made the snack bars and think they’re great! Lesson learned: don’t taste the mix before it’s baked – it tasted bitter (so I added a tablespoon of molasses thinking that might help, and then sprinkled a tad of kosher salt on top). I lined my 10″ square cake pan with parchment, overlapping the edges so that I could lift the bars out to cool and cut them without scratching my pan or making too much mess. Then I sprayed the parchment and exposed sides of pan with baking spray. I baked them for 20 minutes because we’re at high altitude and sometimes it just takes longer. They came out great, though! But next time I won’t add the salt. Do you think 1/2 cup agave is kind of a lot? Agave is already so overpoweringly sweet. I wondered if you’ve ever tried cutting back on that a bit.

        • 28

          I mean, I won’t add MORE salt to the top. They’re fine without that.

        • 29

          Haha yeah, raw chickpea flour = not delicious. Cook chickpea flour = delicious. :) I used maple syrup so I’m not sure how the agave would taste, but the maple syrup was hardly sweet at all – perfect.

          • 30

            Well, since I made them, my husband (who usually takes a TON of overflow baked goods to work with him) informed me that one of the guys he works with is gluten free. So, I’m sending the first batch to work for the other guy and will make a new batch for me – this time with dried cherries that I’ll pick up tomorrow when out of town. The next batch will be my freezer supply for those days I need to be up at 4:30 a.m. and out the door shortly after! Thanks for the great recipe. Next I’ll work my way through the rest of those you gave us. :-)

  14. 31

    Hi Anne :) Would it work to use quinoa flour instead of chickpea flour?

  15. 33

    Finally a recipe I can use garbanzo bean flour with! I bought some like a month ago and I forgot what I was planning on making haha I’m making these right NOW! Thank you. :)

  16. 35

    These look great and I have all the ingredients except for the garbanzo flour – do you think gluten free baking mix, spelt, rice or quinoa flour would work? I don’t use regular flour.

  17. 37

    I’ve never seen chickpea flour, hopefully whole foods will have some. Enjoying your blog, I just started one!

  18. 38

    Oh my GOSH this is a great recipe! <3 <3 <3 Thank you so much! :)

  19. 39

    I used Rice Flour instead of Garbanzo and added chopped sunflower seeds & raisins…. Yum! Thanks for a great recipe!

  20. 40

    I’ve been loving making your snack recipes to take into college with me lately! I just made a batch of these to take on a surf trip with friends this weekend. Can’t wait to share them!

  21. 42
    Susan Blenard says:

    Would you please post the nutritional information? Thank you.

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