Healthy Granola Bars

These fatless gluten-free bars can be made as healthy as you want by adding or omitting dried fruits, fruit juice, nuts and seeds. As long as you stick to the basic ratios you'll have a satisfying, nutritious bar.


I love flapjacks. Yes - love, love, love. But I do know that all the fat and refined sugar is not necessarily good for me all the time. So for my packed lunches or with my Smoothies I usually have a much, much healthier granola bar. Made with gluten free oats and a mixture of dried seeds, nuts and fruits. If you really feel you need it you can add a drizzle of honey, but as these are my healthy version (to make up for all the other times when I do eat lots of refined sugar) I don't. The more you process the mixture the more it will bind together but some people prefer a chunkier texture.

Gluten-Free Healthy Granola Bars

Healthy granola bars

Ingredients

Makes 12 long fingers or 16 square pieces:

  • 120g gluten-free oats
  • 300g seeds, nuts, dried fruit (I like to use half seeds and half dried fruit)
  • 6-8 tbsp of apple juice (or any flavour juice - not juice drink) or water
  • 1-2 tbsp lemon juice (optional)
  • ½ tsp cinnamon or ginger (optional)

Method

  • Preheat the oven to 180°C/160°C fan/350°F/gas mark 4.
  • Simply place all the ingredients in the food processor and process to desired consistency. The mixture should be moist but not sloppy. If it is too sloppy add a few more oats.
  • Spoon into a lined baking tin (c.24cm square).
  • Bake for around 15 minutes until browned.
  • Remove from the oven and use a knife or plastic blade to mark the slices.
  • Allow to cool in the tin, cut and then store in an airtight container.

You can wrap these individually and freeze for healthy on-the-go snacks.

I tend to use 150g of chopped apricots, raisins and sultanas with 150g of sunflower and pumpkin seeds and just add water.

These are delicious made with apple juice soaked dates and figs which of course does negate some of the health benefits but they are still better than butter and syrup laden alternatives.

To line a baking pan with baking parchment, cut a piece of parchment to size - usually around 5 cm larger than to the top of the pan. Then slightly wet the parchment and scrunch up into a tight ball. Open up the ball and it should fit the pan perfectly.