It is ridiculous how many gluten free granola bars my kids go through every year or even every week at that! And to top it off the prices are ridiculous for a box of “five” bars. I decided once and for all it was finally time to try making granola bars especially since I was given a box of Hodgson Mill’s Gluten Free Thick Rolled Oats. Why not? The oats were great to work with and nice and thick to hold up for making granola bars. The bars are incredibly easy to make, and you’ll be sure to always keep a stash on hand for the kids lunch pails, for hikes or just an anytime snack. And they came out very delicious and very chewy.
- 4 cups certified gluten free rolled oats ( I used Hodgson Mill’s Gluten Free Thick Rolled Oats )
- 1 cup certified gluten free oat flour
- 4 cups gluten free crisp rice cereal
- 1 cup sweetened coconut flakes
- 1/2 cup coconut oil, melted
- 2 cups packed light brown sugar
- 1 teaspoon salt
- 1 cup honey
- 1 teaspoon pure vanilla extract
- 2 cups cranberries
- 1 cup mini chocolate chips
- 24 snack size ziploc bags
Line an 13×9-inch square baking dish with unbleached parchment paper, with the paper overhanging all 4 sides of the dish, and set it aside. In a large bowl, place the rolled oats, oat flour, rice cereal, chocolate chips, cranberries and coconut flakes – mix to combine well. Set the bowl aside.
In a medium-size heavy-bottom saucepan, place the coconut oil, brown sugar, honey, vanilla and salt, and cook over low to medium heat, stirring occasionally making sure you don’t burn the sugar, until the mixture liquifies and comes to a simmer. Cook, undisturbed, for 45 seconds more, and then remove from the heat. Allow the mixture to cool slightly, until no longer hot to the touch. Add sugar mixture to the dry ingredients and mix throughly, working quickly to prevent the warm sugar from sticking to the bottom of the bowl. Continue to mix until all of the dry ingredients have been absorbed into the mixture. The chocolate chips will melt from the heat of the sugar mixture.
- Transfer to the prepared baking dish and press very firmly into an even layer. Allow to sit at room temperature until cool and set before lifting out the bars by the overhung pieces of parchment paper. To speed the cooling and setting process, you can place the baking dish in the refrigerator. Place the bars on a cutting board and, using a large, sharp knife, cut into 24 rectangles. Wrap each bar separately and store at room temperature until ready to serve.
Adapted from Gluten Free on a Shoestring