My granola bars were running low — so I experimented with another version and have to say this is just as good if not better than the batch I made before — except since the syrup is thinner — I had to bake these ones.
Chewy fruit granola bars with chocolate chips
Makes approximately 10 bars
1/2 cup flaked coconut
1-1/2 cups gluten free oatmeal
1-1/2 cups gluten free crispy rice cereal
1/2 cup raisins
1/2 cup dried cranberries
1/3 cup + 1 TBSP molasses
1/3 cup honey
2 tablespoons brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1/2 cup chocolate chips
Heat the oven to 325 F. Line an 8- by 8-inch baking pan with parchment so the ends hang over the sides of the pan.
Combine the oatmeal, rice cereal, raisins, coconut and cranberries together and mix.
Combine the molasses, honey, brown sugar, vanilla and salt in a small saucepan. Cook over medium heat, stirring occasionally, until the syrup loosens to a pourable consistency and bubbles appear on the surface, 4-5 minutes.
Pour the syrup over your cereal mixture. Stir with a heatproof spoon until the dry ingredients are evenly coated. Then fold in the chocolate chips — they will melt from the heat of the cereal mixture. Scrape the mixture into the pan and pat it firmly into the corners. Bake for 5-10 minutes. Cool overnight.
Remove the bars from the pan by lifting on the parchment. Cut into bars. Wrap each in wax paper, plastic or place in ziploc snack bags. Store at room temperature for up to a week – if they last that long!