Crispy Gluten-Free Granola Bars with Quinoa

Crispy Quinoa Granola Bars from @alyssarimmer | #glutenfree

Were you (or are you still) a fan of Nature Valley bars? When I was eating gluten, I was def a fan. I can’t say that I ate them all the time, but whenever I broke open a packet of those super crispy granola bars, it was joyous. They were the perfect amount of crunch, without being overly sweet or nutty. My personal fave was the honey oat bars.

Since I’ve been cooking with so many oats recently, and basically eating them at every meal (although I have yet to find a delicious oatmeal entree – suggestions are always welcome), it only made sense that gluten-free granola bars were in our future.

Crispy, crunchy, full of oats and honey (and quinoa!), these gluten-free granola bars are scrumptious.

Crispy Quinoa Granola Bars from @alyssarimmer | #glutenfree

These bars totally hit the spot. The boy and I have been juicing every morning lately, so I’m not eating much for breakfast, but am seriously famished (like s-t-a-r-v-i-n-g) by 10am. Not a chance I could last until dinnertime.

A snack being totally, and completely necessary, a handful of granola or this gluten-free granola bar pretty much hits the spot (and by pretty much, I mean seriously). Not only does it satisfy my intense carb cravings, but it also gives me the sweet, crunchiness I always love.

Snack time never tasted so good.

Crispy Gluten-Free Granola Bars with Quinoa

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 16 bars (depending on the size you cut)

Serving Size: 1 bar


  • 1 cup rolled oats (gluten-free optional)
  • 1/2 cup quinoa flakes
  • 1/2 cup quinoa crispies
  • 1/4 cup blanched almond flour
  • 2 tablespoons flax seeds
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • Stevia to taste
  • 1/4 cup coconut oil, melted
  • 1/4 cup honey
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract


  1. Preheat the oven to 350 degrees F and line an 8 x 8 baking dish with parchment paper.
  2. Mix together dry ingredients, add wet and mix until fully coated and combined.
  3. Transfer the granola mixture to the prepared baking dish and press down with a spatula, hard. Press, press, press.
  4. Bake for 18 - 20 minutes until the bars have started to brown. Remove and cool in the pan for at least 20 minutes.
  5. Cut into bars and transfer to a cooling rack until hard and crispy.
  6. If the bars don't crisp up for you, transfer the cut bars to a parchment lined baking sheet and cook in a 400 degree F oven for 10 minutes, until crispy. Cool on a wire rack.


  • carmen

    are the quinoa flakes in the recipe a “cereal” type flake?
    (also, I believe you mean 1/2 cup of the flakes although it only says 1/2…)
    thanks for the wonderful sounding recipe – have to bake for our teachers for appreciation day and they want some gluten-free treats. sounds like a good one to try!

    • Queen of Quinoa

      Quinoa flakes are to quinoa what rolled oats are to oats. Does that make sense? They can be found at most health food stores, sold in a box, either in the gluten-free asile or the breakfast cereal asile. The most popular brand is Ancient Harvest, but I like to buy them in bulk online! Hope you enjoy :)

  • Jenn0021

    These look so good! I may have to give them a try. :) What brand of GF oats do you buy?

    • Queen of Quinoa

      Thanks! I purchase mine from Trader Joes, but Bob’s Red Mill also sells them. You can get them on Amazon for super cheap! Enjoy :)

  • Noelle

    OK – these are next on my list after we eat all the quinoa crispy treats! I actually have all the ingredients to make these too. For anyone wondering – I found quinoa flakes at Whole Foods in the section with the gluten free bread crumbs. Planned to use it like Panko to bake up some chicken, but will have to save some for these bars now.

    • Queen of Quinoa

      Thanks for sharing Noelle! Hope you enjoy the bars :)

  • Beth @ Tasty Yummies

    These look so amazing. Your photos are soo beautiful too, love that blue background!

    • Queen of Quinoa

      Thanks Beth! xo

  • Kathy

    Lovely recipe but I am not sure about the quinoa cripsy’s do I make them or buy them? Is Blanched Almond flour regular Almond Flour? I would really like to make these and I am grateful other people explained where to get the Quinoa Flakes, I appreciate it.

  • DessertForTwo

    These look great! Thanks for sharing.

    Brandi from Bran Appetit has recipes for savory oatmeal for dinner. You might like that 😉

  • Leigh

    Hi!!! Sounds delicious :) I’m in Australia, haven’t seen Quiona Crispies, could you substitute for corn flakes???? Cheers Leigh

    • Cheryl

      No these are like rice krispies

  • Shirley @ gfe & All Gluten-Free Desserts

    Oh, these sound and look really good, Alyssa! I was a fan of those bars back in the day. Now they are “supposed” to be gluten free, but my body told me otherwise when I tried them after that announcement came out. I’m not familiar with quinoa crispies.


  • Agata

    Ah I cant reach a quinoa oats in my country, but I already tried quinoa itself with alot of desserts and sweets, and I love it! Those bars looks delicious :-)

  • Anna @Sugar Coated Health Nut

    I found this delightful pizza crust made with oatmeal – my husband even said he would request it again so I know it was a hit 😉 Oatmeal for an entrée!

    • Queen of Quinoa

      Thanks for sharing. I’m going to have to give this a shot :)

  • Christie

    I just attempted these bars. After taking them out of the oven and letting them cool, they still crumbled. I gently cut them and salvaged what I could, placing them back in the oven at 400 degrees for 10 mins. They came out black and are burnt to a crisp. Not too happy with this recipe.

    • Queen of Quinoa

      Hi Christie – I’m very sorry to hear these didn’t work out for you! Did you make any substitutions or follow the recipe exactly? My hunch is that your oven might run a little hot if you don’t have an oven thermometer. Also, I cut my granola bars while they were still warm, then transfered them to a wire rack and let them cool completely. I’m afraid that if you let them cool before cutting them, they would break apart because they’re crispy. Perhaps that’s what happened? If you do try the recipe again, my suggestion would be to cut / score them, then let them cool and if they’re crispy and firm, I wouldn’t return them to the oven. If they aren’t totally crispy yet, I would bake them, but keep a close eye to make sure they don’t burn. Maybe 5 minutes would be fine in your oven. Thanks for letting me know about the problems! I’ll test the recipe again and see if I have any other suggestions for you :)

      • Christie

        Thanks so much for the helpful response :)

        I will definately give it another go. Like a crazed woman I bit off the unburned tops and the few bites I got were so delish! Looking forward to my next attempt!

        Thanks again! :)

  • Monica

    I’d love to try this recipe for a friend who lives gluten free. I was wondering if there is any way to substitute something for the honey as she isn’t allowed to have any. I might just have to make myself some. If I do I kind of hope to crumble it into chinks to make it a better snack. Especially if I add dried fruit to the mix.

    • Queen of Quinoa

      I would say that you could probably substitute brown rice syrup for the honey, but other than that, I’m not sure how other liquid sweeteners would work out. Maple syrup, agave and those are much less sticky and I don’t think they would help the bars stick together. I suggest brown rice syrup, but if she can’t have that, I might just turn this into granola rather than granola bars. It would be delicious with the other two options (maple syrup and agave), and I personally love snacking on granola! Let me know what you end up trying and how your friend likes them :)

  • Laurie

    Keep on trying different recipes for gluten free, dairy free, soy free, crunchy granola bars for my son and I am looking forward to trying this one :) One question, do you grind up the flax seeds before adding in or just use them as is. I haven’t used flax seeds yet on flax meal and when I went to order some, it said to make sure you grind them first, but I didn’t know if this was always the case.


    • Heather

      The deal with flax is that consuming the seeds whole doesn’t grant you any of the goodness locked inside of them. They will just pass through your system, essentially untouched. It’s also important to grind them to release the fats and oils that allow them to be used in recipes as a fats/oil substitute.

      Hodgson’s Mill is one of my favorites for these kinds of things, here’s a link to their milled flax:

      Hope that helps!

      • Queen of Quinoa

        Thanks for sharing Heather! Super helpful information :)

      • Saying out

        And they go rancid quickly too! Small amounts in fridge I read. Mit seems to be just fine then….. I am but rampant and do pumpkin seeds with it, sunflower often and so just the one jar is there for sploshing about.

  • Laurie

    Meant to say “only” flax meal, not “on” flax meal! lol!

  • Pingback: Gluten Free Granola Bars List | my gluten free diet()

  • Saying out

    I do love bars but I cannot take the sweetness. The only quinoa cereal we get In Rural Ireland ( wonderful health shops dotted about you know) is so sweet I cannot eat it!
    I mix granola roughly by mixing gf cornflakes, gf buckwheat flakes and oats, some raisins, nuts and seeds so bypass any extra sugars. It suits me but I know others love sweet things.
    I will try this without honey or maple but with coconut oil in recipe and see if it will stick. What do you think about chia egg or even the powdered egg replacer?