Homemade Granola Bars that are delicious, healthy, gluten free, dairy free, vegetarian and easy to make. Loaded with oats, chia seeds, pumpkin seeds, blueberries, tahini, honey and topped with drizzle of chocolate.
My sister n law asked for some great easy granola recipes that she can prepare for my niece who is a busy busy girl. Which all kids seem to be these days. I always struggled with the after school snack. They were hungry, I was hungry, but I didn’t want to ruin our appetite when dinner rolled around.
Granola bars are a great answer to satisfying everyone, they are portable and easy to eat. The problem with store bought granola bars is all the added preservatives, and sugar that you don’t want and you definitely don’t want your tired child eating on an empty stomach.
These gronla bars are loaded and I mean loaded with high fiber, healhty, high protein ingredients. Perfect to give us the fuel we need to make it through to dinner. 
What is Tahini and why do I want to start cooking with it? Tahini is simply the paste from ground sesame seeds. Making it a simple, clean ingredient that is loaded with tons of vitamins, minerals like magnessium, potassium and iron. It is also a great source for calcium and protein. It actually has a higher protein percentage then most nut butters.
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- [br][b]Granola Bars[/b]
- 2 cups gluten free whole oats
- 1 cup brown rice cereal (I like Erewhon)
- 1/4 cup unsweetened shredded coconut
- 1/4 cup dried blueberries
- ¼ cup flaxmeal
- 2 tbsp chia seeds
- ¼ cup pumpkin seeds
- 1 tsp cinnamon
- ¼ tsp salt
- ½ cup Tahini {found in your middle eastern section of grocery store}
- 1 tsp vanilla
- ? cup honey
- ¼ cup non-dairy chocolate chips {I used enjoy life brand}
- [br][b]Chocolate Drizzle[/b]
- ½ cup nondairy chocolate chips {I used enjoy life brand}
- Preheat oven to 325 degrees F.
- Line a 9×13 pan with parchment paper (make sure its long enough for the ends to overhang) and set aside.
- In a large bowl, combine the oats, brown rice cereal, coconut, blueberries, flax meal, chia seeds, pumpkin seeds, cinnamon and salt. Mix well.
- In a smaller bowl, whisk together the tahini, vanilla and honey.
- Pour the wet ingredients into the dry ingredients while continually stirring to mix well. Add the chocolate chips, and mix well.
- Once everything is incorporated well, pour the mixture 9×13 pan lined with parchment paper. Press the mixture down into an even layer with your fingers.
- Bake for 25-28 minutes until golden on the top and starting to firm up. The bars will continue to firm up as they cool.
- Cool in the pan on a wire rack for 10-15 minutes.
- In a small bowl add chocolate chips, microwave for 30 seconds, remove and stir. Place back in microwave and heat an additional 30 seconds. Remove and stir. Should be smooth, if not microwave for 15 seconds more.
- Once bars are completely cook, drizzle chocolate over.
- Let chocolate set, cut and enjoy.
Warm Chai Oatmeal Almond Bowl
Oatmeal Chocolate Cheesecake M&M Cookies {gluten free + vegetarian}
Gluten Free Oatmeal Ginger Chocolate Chip Cookies
Protein Pumpkin Breakfast Cake {gluten free + vegetarian}
I’m trying to find a granola recipe to teach my grade four students to make. My personal preference is to make it low-carb too. What role is the brown rice cereal playing? It isn’t something that most parents will have on hand, and I’m trying to make the recipe as accessible as possible. What everyday ingredient could be substituted?
Hi Shannon,
The brown rice cereal is found in your cereal isle, it should not be hard to find. It adds a good crunch to the bars. You can remove it if you like.
The coconut, tahini and chocolate are a glorious combo!!
Thanks Maria.