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Homemade Granola Bars

This gluten-free and dairy-free recipe and photo comes from Rollin' Oats Market.

  • 2 cups Gluten Free Rolled Oats
  • 1 cup sliced Almonds
  • 1 cup Shredded Coconut
  • 1/2 cup Org. Brown Flaxseed Meal
  • 3 Tb Coconut Oil
  • 2/3 cup Light Agave Nectar
  • 1/4 cup Light Brown Sugar, packed
  • 1 tsp 1/2 Vanilla Extract
  • 1/4 tsp Sea Salt
  • 1/2 cup pitted Dates, chopped
  • 1/2 cup dried Apricots, chopped
  • 1/2 cup Cranberries


Preheat oven to 350°F. Spray an 8×12 baking dish with non-stick spray and line with parchment paper.

Toss the oats, almonds, and coconut together on a sheet pan and bake 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax-seed meal.

Reduce the oven temperature to 300°F.

Place the coconut oil, agave nectar, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for 1 minute, then pour over the toasted oatmeal mixture. Add the dates, apricots, and cranberries and stir well.

Pour mixture into the prepared 8×12 baking dish. Wet your fingers and lightly press the mixture evenly into the pan. Bake 25-30 minutes, until light, golden brown. Cool in pan at least 2-3 hours before cutting.  Makes 24 bars.

Homemade Granola Bars


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Products Used in this Recipe

Baking Aids
Shredded Coconut

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Gluten Free
Org. Brown Flaxseed Meal

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Baking Aids
Sea Salt

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Baking Aids

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