ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chewy Oat and Fruit Granola Bars

Photo: Oxmoor House
Hands-on time 11 mins
Total time 3 hrs, 41 mins
Yield Serves 18 (serving size: 1 bar)
Toasting the oats, coconut, sunflower seeds, and flaxseed adds a rich, nutty taste to these granola bars. A much healthier and gluten-free alternative to store-bought bars, these homemade treats are a wonderful addition to any lunch box. You can store them in an airtight container at room temperature or in the refrigerator. Wrap individually in parchment paper and tie with twine for a nice touch.


  • Cooking spray
  • 2 cups certified gluten-free quick-cooking oats
  • 1 cup flaked sweetened coconut
  • 1/2 cup sunflower seed kernels
  • 1/2 cup flaxseed
  • 1/2 cup sweetened dried cranberries or dried cherries, chopped
  • 1/2 cup dried apricots, chopped
  • 1/2 cup whole pitted dates (about 10 dates), chopped
  • 1/2 cup honey
  • 1/4 cup maple syrup
  • 3 tablespoons brown sugar
  • 3 tablespoons butter
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt

Nutrition Information

  • calories 197
  • fat 7.1 g
  • satfat 2.9 g
  • monofat 1.1 g
  • polyfat 1.7 g
  • protein 3.5 g
  • carbohydrate 31.3 g
  • fiber 3.4 g
  • cholesterol 5 mg
  • iron 1.1 mg
  • sodium 48 mg
  • calcium 25 mg

How to Make It

  1. Preheat oven to 350°.

  2. Line a 13 x 9-inch metal baking pan with foil, allowing foil to extend over the edges of the pan; coat foil with cooking spray.

  3. Place oats, coconut, sunflower seed kernels, and flaxseed on a baking sheet, spreading evenly in a single layer. Bake at 350° for 10 to 12 minutes or until toasted, stirring every 5 minutes. Remove oat mixture from oven. Reduce oven temperature to 300°. Combine oat mixture, cranberries, apricots, and dates in a large bowl.

  4. Place honey, maple syrup, brown sugar, butter, vanilla, and salt in a small saucepan, stirring to combine. Bring honey mixture to a boil over medium heat. Boil 1 minute, stirring constantly with a whisk. Immediately pour honey mixture over oat and fruit mixture; toss gently with a rubber spatula to coat.

  5. Firmly press oat mixture into prepared pan, using a rubber spatula or hands coated with cooking spray to create an even layer. Bake at 300° for 30 minutes or until slightly golden brown. Cool completely in pan on a wire rack. Lift bars from pan, using foil sides as handles. Place on a cutting board; cut into 18 bars. Remove bars from foil.

Gluten-Free Baking; The Food Lover's Gluten-Free Cookbook