Gluten-Free Energy Bar

Homemade gluten-free granola bars on wooden board
Westend61/Getty Images
Prep: 20 mins
Cook: 5 mins
Total: 25 mins
Servings: 16 servings
Yield: 16 to 32 bars
Nutrition Facts (per serving)
251 Calories
13g Fat
32g Carbs
5g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 16
Amount per serving
Calories 251
% Daily Value*
Total Fat 13g 17%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 94mg 4%
Total Carbohydrate 32g 12%
Dietary Fiber 3g 12%
Total Sugars 21g
Protein 5g
Vitamin C 5mg 25%
Calcium 55mg 4%
Iron 3mg 18%
Potassium 281mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Homemade gluten-free energy bars are an easy, no-bake, and economical alternative to commercial energy bars. Best of all, you can substitute your favorite dried fruits, nut butters, nuts or seeds, and sweeteners to create your own personalized energy bar. Pack gluten-free energy bars in lunch and travel bags for a quick, away-from-home, gluten-free snack.

Use almonds, pecans, walnuts, cashews, peanuts, sunflower seeds, sesame seeds, or pumpkin seeds, in any combination.

For the dried fruit, use cherries, cranberries, blueberries, apricots, pineapple, raisins, or goji berries, in any combination.

Ingredients

  • 3/4 cup nut butter, almond, cashew, peanut, or sunflower butter

  • 3/4 cup sweetener, syrup, honey, gluten-free brown rice syrup. or good-quality agave nectar

  • 1 1/2 cups raw nuts, and/or seeds, roasted

  • 1 cup dried fruit, unsulfured

  • 4 cups gluten-free rice crispy cereal

  • 1/8 teaspoon kosher salt

  • 1 teaspoon pure vanilla extract

Steps to Make It

  1. Line a large baking sheet with parchment paper.

  2. Place nuts and/or roasted seeds and dried fruit in the bowl of a food processor. Pulse several times, just until the mixture is coarsely ground.

  3. In a large saucepan melt nut butter with liquid sweetener over medium-low heat. Stir and watch carefully to prevent scorching. When the mixture is smooth and bubbling cook for about 1 minute. Remove from heat. Add salt and vanilla and stir to combine. Use a large spatula to stir in nuts, dried fruit, and cereal. Stir until all ingredients are coated with nut butter mixture.

  4. Scrape mixture onto the prepared baking sheet. Use the spatula to evenly spread the mixture on the pan. Place a large piece of waxed paper over the mixture and use a rolling pin to smooth the top of the mixture. Cover with the waxed paper and refrigerate for about 2 hours before cutting the energy bars into whatever sizes you prefer.

  5. Wrap bars in waxed paper and store in a covered container in the refrigerator.

 

Reminder: Always make sure your work surfaces, utensils, pans, and tools are free of gluten. Always read product labels. Manufacturers can change product formulations without notice. When in doubt, do not buy or use a product before contacting the manufacturer for verification that the product is free of gluten.