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Gluten-Free Natural Snack Bars ~ Protein & fiber rich

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Gluten-Free Natural Snack Bars are perfect to pack on a hike, long beach walk, or day biking. These allergy-friendly snack bars have just 5 simple ingredients plus they are freezer-friendly. You might want to make a couple of batches!

For me, a snack bar has to provide me with a blood sugar lift and sustain me during high energy activities. These do just that.

 

 

This gluten-free snack bar/energy bar isn’t loaded with processed sugar and preservatives. In fact, I think these snack bars are even tastier after the first day.

 

What Kinds Of Substitutes Can I Use In These Natural Snack Bars?

  • Sunflower seed butter and sunflower seeds for nut-free diets.
  • Agave syrup or pure maple syrup for the  honey
  • Quinoa flakes for part of the rolled oats

 

Optional add-ins for this natural snack bar:

 

Low FODMAP natural snack bars

 

 

 

To Make These Gluten-Free Natural Snack Bars You Will Need These Ingredients:

  • Old-fashioned oats ~ certified gluten-free if needed
  • Honey ~ agave or pure maple syrup if preferred
  • Peanut butter or substitute another nut or seed butter
  • Chopped peanuts or another nut or seed
  • Mini chocolate chips, Reese’s Pieces, or raisins

 

Gluten-Free Homemade Snack Bars

 

 

Enjoy!  I hope you find these a healthy, satisfying snack. Here are two more snack bars you might like to try GF SunButter Chocolate Chip Snack Bars and Gluten-Free Crispy Oat and Honey Bars.

Gluten-Free Natural Snack Bars

A quick and easy homemade snack bar that is gluten, dairy, egg, corn, and soy-free.
Prep Time7 mins
Cook Time23 mins
Total Time30 mins
Course: Snack
Cuisine: American
Keyword: 15 minute recipe, allergy-friendly, corn-free, dairy-free, egg-free, gluten-free, granola bar, healthy snacks, homemade snack bar, Low FODMAP, natural, nut-free, soy-free
Servings: 18 Servings
Calories: 237kcal
Author: Mary Krick

Ingredients

  • 4 cups old fashioned oats ~ certified gluten-free if needed
  • 1 cup honey ~ agave or pure maple syrup can be substituted
  • 3/4 cup peanut butter (I used natural) ~ or other nut butter I used natural peanut butter. Sunflower seed butter for nut-free.
  • 1/2 cup peanuts ~ chopped or other nuts or seeds.
  • 1/2 cup mini chocolate chips ~ raisins, Reese's Pieces, or dried cranberries. (optional)

Instructions

  • Spray a 9″x13″ cake pan with non-stick cooking spray or lightly coat with coconut oil. Preheat oven to 350.
  • In a heavy-duty mixer (not a hand mixer) combine all ingredients.
  • Press into the prepared baking pan.
  • Bake for 20-25 minutes, edges will be slightly brown.
  • Cool 10 minutes before cutting. Store in a cool dry place for up to 1 month. Or you could store them in the freezer.

Nutrition

Serving: 1Serving | Calories: 237kcal | Carbohydrates: 34g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 55mg | Potassium: 175mg | Fiber: 3g | Sugar: 20g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg

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