Chewy No-Bake Gluten Free Granola Bars – Corn & Dairy-Free

Whether you wish to make these no-bake gluten free granola bars dairy-free or not, they are truly addictive. Cut them into bite-size squares or three-bite squares. You’ll want to snack on them around the clock. We serve them as dessert. However, they are so good, that I had to freeze ours so I wouldn’t eat them all. Make the bars corn or rice-free. They’re drop the mic good!

Link You May Need:

Chocolate Ganache Recipe with Dairy-Free Option

Chewy Gluten Free Granola Bars – Stovetop Version

Drop the mic good chewy gluten free granola bars made on a stove top. You know they’re good when I you to freeze them from myself.
Course Dessert, Snack
Cuisine American
Ingredient Keyword gluten free brown rice syrup, macadamia nuts, oatmeal
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 32 (1-1/2 x 11/2-inch) bars


  • 1/2 recipe Chocolate Ganache using dairy-free ingredients if desired (optional) (see above recipe link)
  • 1-1/2 cups quick cooking gluten free oats Bob’s Red Mill, organic, if desired
  • 1-1/2 cups nuts* chopped walnuts and sliced almonds
  • 1 cup gluten free brown rice syrup Lundberg’s (or light corn syrup)
  • 1/2 cup almond butter stirred (or peanut butter, or sesame/tahini butter for nut-free)
  • 1 tablespoon neutral-flavored oil
  • 1-1/2 teaspoons pure vanilla extract
  • Oil for baking dish


  1. Make the chocolate ganache at the above link, if using; set aside to cool some.
  2. Oil a 9×13-inch or similar size baking dish; set aside.
  3. Preheat an ungreased skillet over medium-high heat. Add oats and nuts, stir often, and watch carefully. Cook until fragrant. You’ll notice a slightly toasted flavor. If you burn them, just pick out the ones that are truly burnt and replace them with untoasted oatmeal. The remaining burnt fragrance will create a roasted coffee flavor. Set aside.
  4. In a saucepan, add the brown rice syrup, almond butter, and oil. Cook over medium-high heat, stirring often until the mixture reaches 235°F. Remove from heat, stir in the vanilla and transfer to the skillet of oatmeal-nut mixture. Quickly stir together until all of the ingredients are coated and transfer to the prepared baking dish. Using a silicone/rubber spatula, press into the dish to create an even layer.

  5. If using, pour at least 1 cup (or as much as you desire) of the chocolate ganache on top of the granola and spread evenly using a silicone/rubber spatula. Set aside until the chocolate is set or chill in the refrigerator to speed up this process. If you leave in the refrigerator overnight, you’ll need to bring the bars to room temperature prior to slicing. The mixture gets that hard. Slice using a pizza slicer or long, sharp knife. Store in an air-tight container at room temperature up to three days or freeze leftover in an air-tight container with parchment between layers.


*Nut-Free Version:

Substitute 3/4 cup additional oatmeal + 3/4 cup seeds of your choosing. A wonderful addition is about 1/2 cup of sprouted hemp seeds. I get mine from Amazon. Because you’re adding additional oatmeal, be sure to add about 2 tablespoons each of almond butter and brown rice syrup.

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