Over 10 years ago, I discovered this versatile baked granola bars recipe on AllRecipes. I’ve since experimented with many dairy-free variations, and decided to update this post. I’ve also added some fresh new photos so you can see how they turn out! The version pictured is actually gluten free, but they look pretty identical to the wheat-based version.
Special Diet Notes: Baked Granola Bars
By ingredients, this recipe is dairy-free / non-dairy, optionally gluten-free, optionally nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan baked granola bars, swap in your favorite egg replacer. We like aquafaba for this recipe, but powdered egg replacer or even 3 tablespoons of additional applesauce might work well.
- 2 cups quick oats (certified gluten free, if needed)
- 1 cup whole wheat flour or gluten-free flour blend
- ¾ cup dried cranberries, dried berries, raisins, or dairy-free chocolate chips
- ½ cup chopped walnuts (omit for nut free)
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¾ cup packed brown sugar or coconut sugar
- ½ cup ground flaxseed (can sub wheat germ)
- ½ cup honey (can sub agave nectar or maple syrup)
- ¼ cup grapeseed oil or your favorite baking oil
- ¼ cup unsweetened applesauce
- 1 egg (see post above for Vegan Option)
- 2 teaspoons vanilla extract
- Preheat your oven to 350 F and line a 9x13-inch baking dish with parchment paper.
- In a large bowl, stir together the oats, flour, dried fruit, walnuts (if using), cinnamon, and salt.
- Put the sugar, flaxseed, honey, oil, applesauce, egg, and vanilla in a mixing bowl. Beat with a hand mixer until relatively smooth. Add the dry mixture and stir to combine.
- Scrape the dough into your prepared pan and evenly press it in with damp hands. It will be rather sticky, but water on your hands helps to prevent sticking.
- Bake 25 minutes, or until the edges are golden.
- Let cool completely in the pan. Remove the bars using the parchment paper and cut into bars.