Gluten-Free Vegan Granola Bars

Homemade gluten-free vegan granola bars are easy to make and much healthier than store-bought varieties. 

Gluten-Free Vegan Granola Bars

I’ve been experimenting over the past several months with gluten-free baking, and it’s more complicated than I anticipated.  The flours are all very particular and yield quite different results. Because I’m stubborn, I keep trying to create my own recipes instead of adapting from others.  There have been many failed muffin attempts.  It’s very frustrating, but I do like a challenge.

One recipe that I’ve successfully adapted is my vegan granola bars. Gluten-free oats are technically the same as regular oats, but they’re processed in a gluten-free facility.  These gluten-free vegan granola bars are delicious and if you’re trying to follow a gluten-free diet, they’re a great snack or breakfast option.  I swapped out a lot of other ingredients in this version and added some fun extras.  The figs and dates are chewy and sweet.  The cacao nibs add a touch of chocolate flavor and crunch.  You can easily swap out the Earth Balance for regular butter if you just want a vegetarian bar.  Enjoy!

vegan granola
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Gluten-Free Vegan Granola Bars

Homemade gluten-free vegan granola bars are easy to make and much healthier than store-bought varieties. 
Course Snack
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 8 -9 bars
Author Jennifer Farley


  • 1 2/3 cups gluten-free rolled oats (I use Bob's Red Mill)
  • 1/4 - 1/2 cup sugar (depends how sweet you want them)
  • 1/3 cup oat flour (or gluten free flour of your choice)
  • 1/2 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 cup dried figs
  • 1/2 cup medjool dates
  • 1/2 cup unsalted cashews
  • 1/4 cup sunflower seeds
  • 1/4 cup cacao nibs
  • 1 teaspoon vanilla
  • 6 tablespoons melted Earth Balance or coconut oil
  • 1/4 cup agave nectar
  • 1/2 cup almond butter


  • Preheat oven to 350. Line a 9×9 brownie pan with parchment paper (allow two sides to hang over the edges for easy removal) and lightly grease with either cooking spray or Earth Balance.
  • Coarsely chop the cashews, figs and dates. Keep in mind that the bars hold together better and are easier to cut when the pieces are smaller.
  • In a large bowl, combine all dry ingredients.
  • In a smaller bowl, combine wet ingredients except for the almond butter.
  • Combine the wet ingredients into the dry along with the almond butter. Stir well to make sure everything is evenly combined.
  • Move the ingredients into the greased pan. Use plastic wrap to very firmly press the mixture down evenly so that it’s in the corners and flat on top.
  • Bake for 30-40 minutes. Look for browning around the edges.
  • After removing from the oven, allow to cool in the pan for at least 20 minutes on a cooling rack, then finish cooling in the refrigerator until chilled.
  • Use a knife or bench scraper to make 8 rectangle or 9 square bars. Wrap individually and chill.


One of the things I really love about this recipe is that it's very customizable. If you're not gluten free and vegan, feel free to use regular oats, all purpose flour, butter, etc. You can also swap out the cashews and dates with and equal amount of your favorite nuts and dried fruit. Enjoy!

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About Jennifer Farley

Jennifer graduated from the Culinary Arts program at L’Academie de Cuisine, and has worked professionally as a line cook, pastry chef, and cooking instructor. Her cookbook, The Gourmet Kitchen, was published in 2016 by Simon & Schuster.

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