I swiped this recipe from another blog called Gluten Free Gobsmacked.
Its by far T.H.E best G Free granola bar recipe I have tried. The peanut butter mixture that glues everything together is so good that I have actually made it just to drizzle over ice cream! The best thing is that the recipe is easily adaptable, I like using tons of nuts and seeds in mine.
But if you like sweet granola bars then go crazy and chuck 1/2 a cup of chocolate chips in.
You hate coconut, leave it out.
Allergic to peanuts, use almond butter!
I’ve literally copy and pasted this recipe rather than typing up how I like it. That is so you can see how adaptable this recipe is. Enjoy.
1/2 cup honey
1/4 cup brown sugar
1/2 cup peanut butter (creamy or crunchy) or almond butter (if you want to make almond granola bars)
1 teaspoon vanilla
2 cups granola base
2 cups nuts/seeds
1 cup dried fruit
GRANOLA BASE could be:
• Gluten free oats (toasted)
• Gluten free cereal (like Vogels cafe style cereal)
• 1.5 cups gluten free oats/cereal + 1/2 cup shredded coconut
NUTS/SEED combinations could be any combination of the following:
• Pepitas (green pumpkin seeds)
• Pine nuts
• Sesame seeds
• Sunflower seeds
• Flax seeds
DRIED FRUIT can be any combination (or single fruit) of the following:
• Dried cherries
• Dried blueberries
• Dried cranberries (like Craisins, if you want sweet ones)
• Dried apricots (chopped into small pieces)
• Dried dates (chopped into small pieces)
• Dried figs (chopped into small pieces)
• Prunes (chopped)
1. Butter an 8 X 10 inch pan generously OR line it with parchment paper than also comes up the sides of the pan about 1/2 of an inch.
2. Preheat the oven to 205 Degrees Celcius/400F.
3. Toast your nuts/seeds in the oven for a few minutes until slightly golden. While you are doing this, make your “granola glue” or peanut butter sauce.
4. To make the “granola glue” or peanut butter sauce, combine honey and brown sugar in a small saucepan. Heat, while stirring, until the brown sugar dissolves. Bring mixture to a simmer and simmer for 1-2 minutes until evenly foamy/bubbly on top. Remove from the heat. Add one teaspoon vanilla extract. Stir (it will steam a bit). Add peanut butter and stir briskly until lumps are gone and the consistency is uniform.
5. Mix granola base (oats or cereal) with your toasted nuts/seeds. Pour peanut butter mixture over the top and stir until evenly distributed. Add dried fruit and stir again to distribute.
6. Pour mixture into pan (on to parchment paper). Spread evenly and then press down in to the bottom of the pan. Press the granola together firmly.
7. Bake for 20 minutes at 350F.
8. Remove from the oven and allow to cool completely (it will firm up as it cools) before cutting.
9. Cut into bars (1″ wide and 4″ long). Wrap bars in cling wrap or wax paper and store in a Ziploc bag or airtight container on the counter until consumed. (I’ve store mine up to 10 days, but it depends on the weather.) These can be refrigerated; however, I haven’t tried freezing them yet.