Gluten-Free, Dairy-Free, Refined Sugar-Free Chewy Granola Bars

Most granola bar recipes are filled with gluten, dairy, and even worse, refined sugar. But this granola bar recipe is gluten-free, dairy-free, and refined sugar-free. These chewy granola bars are a great snack for on-the-go. 

  • ½ cup butter, softened (non-dairy or dairy)
  • ¾ cup palm (or coconut) sugar
  • 2 tbsp honey
  • ½ tsp vanilla extract
  • 1 large egg
  • ¾ cup almond flour
  • ¼ cup coconut flour
  • 1 tsp ground cinnamon
  • ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup quinoa flakes (or gluten-free oats/oatmeal; see notes)
  • 1 ¼ cups crisp rice cereal (effective November 2010, Erewhon crispy brown rice cereal is certified gluten free by GFCO; see listing here)
  • up to 1 cup chocolate chips, raisins, or chopped nuts (I used ½ cup Enjoy Life mini-chocolate chips)


  1. In a mixing bowl, cream butter and then mix in palm sugar.
  2. Add in honey, vanilla extract, and egg; mix well. The mixture will be thick and dense. I very slowly incorporated ingredients from this point on using my beloved wooden spoon.
  3. Add in almond flour, coconut flour, cinnamon, baking powder, and salt; mix well.
  4. Stir in quinoa flakes, slowly incorporating into the mixture.
  5. Mix in crisp rice cereal and remaining ingredients, slowing incorporating until mixed.
  6. Spread ingredients in greased 8 x 8 baking pan.
  7. Bake at 350 degrees for about 25 to 30 minutes. Use a toothpick to test for doneness.  Set aside to cool well before cutting.

Shirley’s Notes: The mixture is very thick before baking, which produces a nice dense, chewy granola bar. Depending upon the amount of other ingredients I add (raisins, chocolate chips, nuts), I often mix in more quinoa flakes (or oatmeal) if the mixture will take it. I want to be able to still stir the mixture and spread the mixture in the pan, so I am careful not to add too much. I never make these granola bars without chocolate chips. Chocolate chips really compliment the flavors well and the softened chips help bind the ingredients, too. Just about any gluten-free flour mix, even gluten-free all-purpose flour, can be used in this recipe in place of the almond flour and coconut flour. A less dense flour-like gluten-free all-purpose flour will not be as nutritious, of course. However, it will allow you to add more quinoa flakes, etc. to the recipe.