Gluten-Free Vegan Granola Bars [With Cranberries]

  • Author: Alicia Harris
  • Date: September 26, 2021
  • Time to read: 2 min.


• 3 tsp. pure coconut oil, for greasing pan or cooking spray

• ½ tsp. cinnamon

• 4 cups Gluten-Free Extra Thick Rolled Oats

• 1 cup dried cranberries

• 1 cup peanut butter

• ½ cup cashews, raw & unsalted

• ½ cup semi-sweet chocolate chips (soy, dairy & gluten-free)

• ½ cup brown sugar

• 1/3 cup brown rice syrup

• 3 Tbsp. flaxseed meal

• 1 vanilla bean or 1 tsp. pure vanilla extract

• 1 ripe banana, mashed


  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Bake raw cashews for 8 minutes on a baking sheet. Allow time for cooling.
  3. In the meantime, lightly grease a square brownie pan or a 9×13 inch pan with coconut oil or frying spray.
  4. Chop the cashews into smaller pieces once they have cooled.
  5. Combine the dry ingredients – cashew pieces, oats, cranberries, cinnamon, chocolate chips, and flaxseed meal – in a large mixing bowl, toss, and put away.
  6. Carefully cut the vanilla bean in half lengthwise with a paring knife. Gently slide the back of the knife along the inside of the vanilla bean, scraping out the seeds. Rep with the remaining half of the vanilla bean. Alternatively, 1 tsp pure vanilla extract can be used.
  7. Combine vanilla bean seeds, peanut butter, brown rice syrup, brown sugar, and mashed banana in a medium saucepan over low heat. Stir continuosly for a few minutes until everything is melted and combined.
  8. Combine the peanut butter syrup and oats in a large mixing dish. Stir until all of the ingredients are equally coated.
  9. Transfer the granola to the pan. Using the back of a spoon or the back of a measuring cup, firmly press down.
  10. Place granola in the refrigerator for 50 minutes, then freeze for 10 minutes before removing it from the pan and cutting.
  11. Store granola bars in an airtight jar in the fridge for up to a week. 

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