We have sorely missed granola bars for quick snacks since we had this lifestyle change. My sister-in-law shared her recipe and by simply substituting the oats for certified gluten free oats and omitting the coconut – we’re also allergic to it here – we have a wonderful, flavorful, easy to make and store granola bar. It does mold into bars, although it is still rather crumbly, but we really don’t mind! Here’s the recipes and some photos, along with my adaptations. Enjoy!
4 cups uncooked oats (I use Bob’s Red Mill Gluten Free brand)
1 cup packed brown sugar
1 tsp vanilla
1/2 tsp ground cinnamon
1/2 cup raisins
1/2 cup coconut (I substituted GF/DF/YF mini chocolate chips…had to get my chocolate in!)
1/2 cup chopped nuts (I used almond slivers)
3/4 cup melted butter (I used EarthBalance Buttery Sticks)
1/2 cup honey
Combine all ingredients in large bowl and mix with greased hands. Pretty sticky stuff!
Press into a large cookie sheet. Bake at 350 for 8-10 minutes or until light golden brown. Cool thoroughly and cut into bars. Store in air-tight container. This recipe is easy to double or triple.