White Chocolate Macadamia Gluten-Free Vegan Granola Bars

5 from 1 review


  • 2 1/2 cups GF oats or quinoa flakes
  • 3/4 cup macadamia nuts, chopped
  • 1/4 cup dried cranberries, chopped {optional}
  • 1/2 cup cacao butter, finely chopped {or shredded to help it melt faster}
  • 1/3 cup maple syrup
  • 1 tsp pure vanilla extract
  • 1 tsp cinnamon {optional}
  • dash of salt


  1. Preheat oven to 350F. Spread out oats and nuts onto a baking sheet lined with parchment paper and toast for about 5 minutes or so {until lightly golden}. Note: this step is optional, but adds a lot of flavor. Once toasted, pour contents into a mixing bowl and set aside.
  2. Combine cocoa butter, maple syrup, vanilla and salt in a glass bowl, and using the double boiler method melt all the ingredients together. Stir occasionally to combine everything together. Once fully melted and incorporated, pour contents into the mixing bowl with the oats and nuts. Stir to combine thoroughly.
  3. Line an 8" square baking dish {or any similar size pan} with parchment paper. Pour the granola mixture into the pan. Spread it out evenly. Now you'll need to press the contents down really well to make sure the bars aren't crumbly. I use an additional piece of parchment paper on top and press down with my hands or with a flat-bottomed jar. Once you compacted the granola down enough, place in the refrigerator.
  4. Refrigerate for 20 minutes or more to allow mixture to cool off. Once ready, remove from pan onto a cutting board and carefully cut into squares.


I keep mine refrigerated so they stay fresher longer, though it's not a must. Wrapping bars in a bit of parchment paper will make them easier to handle and store.