Gluten-free granola bars

Time 55 minutes
Yields Makes 16 to 24 bars
Gluten-free granola bars
(Glenn Koenig / Los Angeles Times )

Heat the oven to 350 degrees.


In a large bowl, toss together the oats, ground flax, pecans, almonds and coconut. Stir in the salt, cinnamon, nutmeg and brown sugar. Pour over the maple syrup and oil, mixing well to combine. Add dried fruit, cacao nibs or chocolate chips, if desired.


Grease two 8- or 9-inch-square baking pans and line the bottoms with parchment paper, allowing the paper to come up 2 sides of each pan. Grease the paper. Divide and press the mixture into the pans to form a firm, even layer. Bake until the the mixture is toasted to a nice golden brown, and the top feels somewhat firm, about 45 minutes; the bars will continue to firm up as they cool.


Remove and cool to room temperature, then refrigerate for at least 2 hours before cutting into bars.

If you are sensitive to gluten, check all ingredients to make sure they are gluten-free before using, as many may contain trace gluten (such as spices, a number of which include flour as an anti-caking agent), and/or are produced in facilities that also process gluten-based products.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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