Don’t know about you but I get tired of spending so much money on granola bars especially gluten-free ones because most are either too expensive or don’t taste good. Here is a recipe that tastes good and is easy to substitute with other ingredients you have on hand.
Ingredients: (Make sure all ingredients are gluten-free)
1 cup of old-fashioned rolled oats (gf)
- 1/4 cup of slivered almonds
- 1 tablespoon ground flaxseed meal
- 1 tablespoon sesame seeds
- 1 cup to 1 1/2 cups of gf puffed cereal
- 1/3 cup golden raisins
- 1/4 cup turbinado sugar or cane sugar
- 1/4 cup creamy almond butter
- 1/4 cup honey
- 1/2 tsp. vanilla extract
- 1/8 tsp. salt
- 1/4 cup of mini semi sweet chocolate chips (optional)
Here’s what you need to do:
- Preheat oven to 350 degrees. Coat an 8 inch square pan with cooking spray.
- Spread oats, almonds, and sesame seeds on a large, rimmed baking sheet. Bake until the oats are lightly toasted and the nuts are fragrant, shaking the pan halfway through, about 10 minutes.
- Transfer to a large bowl. Add the cereal, raisins, and flaxseed meal, toss to combine.( You can add the chocolate chips if you are using)
- Combine almond butter, sugar, honey, and salt in a small saucepan. Heat over medium-low, stirring frequently, until the mixture bubbles lightly, 2 to 5 minutes. Take off the heat, then add the vanilla and stir.
5. Immediately pour the almond butter mixture over the dry ingredients and mix with a spoon or spatula until no dry spots remain. Transfer to the prepared pan. Lightly coat your hands with cooking spray and press the mixture down firmly to make an even layer(wait until the mixture cools slightly if necessary). Refrigerate until firm, about 30 minutes; cut into 8 bars.
1.When cooled… you can drizzle melted chocolate all over then cool in fridge for about 30 min. before cutting into bars.
2. Add sunflower seeds, chopped dried fruit like apricots etc. to the dry mixture.
Store the bars in an airtight container at room temperature for up to 1 week or freeze for up to 1 month.
Recipe adapted from www.eatingwell.com