Homemade Gluten-Free Trail Bars
If you or a family member are following a Gluten-Free diet (or know someone that is!), check out these yummy Gluten-Free Trail Bars packed full of healthy whole grains, nuts and seeds! These easy no-bake Trail Bars make for a delicious snack and/or are perfect for a quick breakfast on the go! Find the puffed rice cereal, quinoa flakes, and puffed millet cereal at your local natural food store or in the Gluten-Free section at your local Grocery Store.
Homemade Gluten Free Trail Bars
yield: 40 SERVINGS
Easy to make gluten free trail bars, perfect for a midday snack!
Ingredients
- â…“ cup quinoa flakes (note that you can finely chop up gluten-free instant oats in a food processor and use these as a substitute for the quinoa flakes)
- 1â…” cups puffed millet
- 1â…” cups puffed rice
- ¼ cup pumpkin seeds
- ¾ cup sunflower seeds
- ¾ cup chopped walnuts
- 1 cup dried cherries
- 1 cup almond butter
- 1 cup honey
Directions
1
Line a baking sheet with parchment paper. Mix all ingredients except honey and almond butter in a large bowl.
2
On low heat, melt almond butter and honey until mixture bubbles.
3
Remove from heat and pour over the dry ingredients. Press onto a large baking sheet and let cool completely – cut into bars once it hardens. Makes about 40 servings.
Additional Notes
Recipe adapted from Canyon Ranch.
My kids and hubby loved these bars! I really like the fact that you can customize the nuts and fruit to what your family prefers. Hope you and your family enjoy this healthy gluten-free snack too!
I will be trying these for sure!
These look wonderful!!
How do these hold up after cutting? When I’ve attempted homemade granola bars before, they’ve been really crumbly. I’m wondering if these hold up better.
These are definitely more chewy like a rice crispy treat because they are no bake, not crumbly. Thanks!
Since it makes 40, can you freeze them? I think it’d be hard to go through all 40 quickly enough. Thanks!
We ate these as a quick yummy breakfast so they lasted about a week in the fridge and were great! I think freezing would be a great idea to try as well!
My daughter is a recently diagnosed celiac. It’s good to see a gluten free bar to make for her. Thank you!
Just a tip- just because something is gluten free doesn’t mean it was processed/made in a gluten free facility. One crumb of gluten can set her off. I highly suggest making your entire house gluten free.
Lina, have you tried to make any DIY Quest Bars?
Thanks – my son has soy and nut allergies but I can adapt this recipe for him!
Looks yummy….my daughter has massive food allergies…..we make bars every week with organic pumpkin seeds, raw honey, organic shredded coconut, dates, enjoy life chocolate, rice chex, and sometimes we add vegan mini marshmallows. Blend in food processor, add water a little at a time. Press into to bars and refrigerate.
Do you know the sugar content of these bars..that look wonderful!!!
These look great. I plan to try them. It would be great to analyze the nutrition of these bars for calories, fat, protein, carbs, sugar, fiber, etc. That would be really helpful. Self magazine has a nutrition analyzer. I don’t have time right now. If any one else does it, please post the results!
According to the Canyon Ranch site—>calories 130, protein 3g, sodium 2 mg, fat 7 g, Fiber 1g, protein 3 g Carbs 15g
I am going to make these they look amazing and I spend so much $ on other bars, what a great alternative! Thank you!
Lina,
Looks like your pictures show the pumpkin seeds still in the shells.
Do you eat the shells, too?
Oh ha ya I guess we did eat the shells. That’s how they came in the bulk bins. Lol