We’re all about the grab and go, aren’t we? Always on the hunt for the portable, the easy, the minimal ingredients. At least I am! After feeling quite disillusioned with the bars I was finding in the store, I decided to make my own. And I am feeling pretty good about this one!
I know I bake with a lot of nut-based products, simply because I really love the way they work in the oven, but would never want to leave my nut-intolerant friends out! This one’s for you.
These granola bars are nut-free, vegan, and gluten-free. They’re made with gluten-free rolled oats, flaxseed, coconut shreds (feel free to omit if you’re not about that), maple syrup, and sunflower butter. They’re mapley and textured and gorgeous company for your afternoon coffee or tea, breakfast when you’re on the go, or that sweet after dinner snack.
I drizzled these with some dark chocolate and sprinkled with a bit of flaky sea salt to add a little something extra, but if you’re not about that life, you’re still going to love these granola bars.
As always, tag me @DADAEATS and #DADAEATS on Instagram so I can see your creations!
Baked Nut-Free Maple Granola Bars (Vegan, Gluten-Free)
Maple Granola Bars
- 1 1/4 cups gluten-free rolled oats quick cooking also works here. If you’re gluten-free make sure to check the label to ensure!
- 1/4 cup ground flaxseed
- 1/3 cup unsweetened shredded coconut omit if allergic to coconut
- 1/4 cup sunflower seed butter
- 3 tbsp coconut oil, melted and cooled
- 1/3 cup maple syrup
- 1 tsp vanilla extract
- 1/4 cup dairy-free chocolate chips
- 1/2 tsp coconut oil
- flaky sea salt
Preheat oven to 325 degrees.
Add oats to a baking sheet and toast for about 6 minutes to release some of the flavor.
In a separate bowl, cream together sunflower seed butter, melted and cooed coconut oil, maple syrup, and vanilla extract.
Add toasted oats, flaxseed, and coconut to the maple mixture. Stir to combine thoroughly.
Line an 8×8 pan with parchment paper.
Add maple granola bar mixture to the parchment lined pan, pressing down with your fingers to make sure it is evenly distributed. Place a sheet of parchment paper or wax paper on top of the bars and take the back of a measuring cup to firmly pack it into place. DON’T FORGET to then remove that top layer of parchment or wax paper.
Bake in the oven at 325 degrees for 22-25 minutes.
Let cool out of the oven for 10 minutes, then transfer to the freezer and leave for 15 minutes to speed up the cooling process.
While bars are in the freezer, use a double boiler or melt in the microwave the coconut oil and chocolate chips.
When you remove bars from the freezer, cut into slices.
Drizzle with chocolate mixture and then sprinkle with flaky sea salt.
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