A couple of weeks ago, I came across this great granola bar recipe through Pinterest. This weekend we are getting ready to go camping and I decided it was time to give that recipe a try. So tonight, I made a batch and WHOA! These the bars are good! They remind me a little of Quaker Chewy Chocolate Chip Granola Bars, only a little less sweet. I don’t think I’ll be buying granola bars at the grocery store much anymore. They are a nice balance of crispy and chewy, and quick and easy to make. I have adapted the recipe from Laurens Latest. You can personalize this recipe to your liking by adding nuts if they are safe for you, coconut, flax seeds, sunflower seeds, dried fruit, white chocolate chips…you get the idea.
It makes a jelly roll pan full, about 2 dozen bars. Some of my batch may get frozen for quick breakfasts (if there are any left). Our whole family LOVES these! And I hope you love them too.
adapted from Lauren’s Latest and Rachael Ray
4 c quick cooking gluten free oats
4 c gluten free, nut free granola
4 c gluten free Rice Krispies
1 c butter
3/4 c honey
1 1/3 c packed brown sugar
2 t vanilla
1/2 c mini chocolate chips
1. Stir oats, granola and Rice Krispies together in a large bowl. Set aside.
2. In a small pot, melt butter, honey and brown sugar together over medium high heat until it comes to a bubble. Reduce the heat and cook 2 minutes, while stirring continuously. Remove from heat and pour in vanilla. Stir.
3. Pour over dry ingredients and mix well. Pour into a lightly greased jelly roll pan. Pat down firmly, to help them stick together. This will fill your pan about up to the top. Sprinkle with mini chocolate chips and press down lightly.
4. Cool on a counter top to room temperature for two hours or in the freezer for 15 minutes before cutting into bars. Wrap in parchment or plastic wrap and store in the refrigerator to keep them firm.
Remove from the fridge about 10 minutes before eating, to allow them to soften a bit.
Thank you Fireflies and Jellybeans for featuring this post!