Vegan Gluten Free Granola Bars

With many of you on the road enjoying summer travels right now, I thought it was the perfect time to re-share this old favorite portable vegan + gluten free granola bars recipe. Originally published back in 2012, it has since gotten a photo and content update and was worth giving some new love.

These granola bars are super easy to make, nutrition packed, and absolutely delicious.

Make a batch of these vegan and gluten free granola bars to keep on hand for the week – or better yet, double the recipe and freeze half for later! They make excellent travel buddies – or cubicle buddies. ;)

vegan and gluten free granola bars

Do you guys prefer chewy or crunchy granola bars?

I’m fully on team chewy, which is probably why I really love these bars; they have an awesome chewy texture and aren’t too sweet, but they have a lot of great flavor. 

vegan gluten free granola bars

They also won’t fall apart on you like crunchy granola bars – because who wants half their granola bar to be in the their lap rather than their mouth? Not cool. 

vegan gluten free granola bars

The other thing I love about these bars is that they are seriously satisfying.

Whenever I make granola bars the key is to make sure they have lots of protein, fiber, and healthy fats, because otherwise they won’t have much staying power!

vegan gluten free granola bar ingredients

These are packed with a ton of nutritional superstars: walnuts, nut butter, oats, chickpea flour, and ground flaxseed. You will not be hungry again an hour later after enjoying one of these bad boys!

vegan gluten free granola bars

They are easy to make, too. A quick mixing sesh and into the oven they go. 

Once the bars are out of the oven and cool, I suggest slicing them into bars and wrapping them up individually in foil for easier grabbing and going later in the week.

They will last longer if you store them in the fridge, but don’t worry about them being in your bag all day long – they don’t need to stay refrigerated.  

vegan gluten free granola bars

Here’s the full recipe for my vegan gluten free granola bars.

Please let me know how you like them and tag me @fANNEtasticfood on social media so I can see what adventures you’ve gotten up to with these bars in tow!

Yield: 8-10 bars

Vegan Gluten Free Granola Bars

Vegan Gluten Free Granola 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.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes


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


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 11x7 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. 

Interested in more granola/snack bar recipes? Here are a few other faves:


  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. 11

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

  6. 12

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

  7. 14

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

  8. 15

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

  9. 19

    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. 21

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

  11. 22

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

  12. 24

    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.

    • 25

      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. 26

    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!

    • 27

      I hope you liked them!

      • 28

        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.

        • 29

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

        • 30

          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.

          • 31

            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. 32

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

  15. 34

    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. 36

    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. 38

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

  18. 39

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

  19. 40

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

  20. 41

    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. 43
    Susan Blenard says

    Would you please post the nutritional information? Thank you.

  22. 45

    They didn’t really “pour.” Could I be doing something wrong? I actually had to really work at getting them in the pan for baking. I’m sure they will still taste delicious.

  23. 46

    Anne, these are amazing! I’ve had these bookmarked for a long time and finally got around to making them. They fueled me SO well at many points during a 2-day backpacking adventure in the Catskills. I had little pieces of them in a plastic bag in my pocket for quick bursts of energy. They made a great quick breakfast, too.

    These are going to be my new go-to homemade energy bar. Love that they use chickpea flour for extra protein and overall nutritional punch.

  24. 48

    Team chewy, definitely! These look great 😋

  25. 49
    Roadrunner says

    Thx for the update on these. I remember them from before and they are great. Time for another batch. Thank you!

  26. 50
    Roadrunner says

    P.S. I hope you will share the lessons you gather from your upcoming move…


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