If you have been looking for a recipe for homemade gluten free granola bars, your hunt stops here. This is one great granola bar and a recipe you’ll want to keep. It is also a very versatile recipe that can vary depending on what you have on hand in your cupboard. The bars travel well in a backpack, in a waist pack, or even on a hot day in a lunch box.. Remember to keep the dry ingredients and the add-ins the same as the original recipe and then suit yourself with putting in a few more of the granola ingredients you like best including chocolate chips and nuts.
2 cups certified gluten free rolled oats
¾ cup rice bran
¼ cup ground flax seed
¼ cup slivered almonds
¼ cup quinoa
¼ cup shelled sunflower seeds
¼ cup flaked coconut
2/3 cup brown sugar
½ tsp. cinnamon
½ tsp. salt
¼ cup honey
4 TB. Butter
2 tsp. vanilla
1 cup chopped dried fruit (your choice)
1. Preheat oven to 400 F
2. Line a large rimmed baking sheet with foil. Mix together the oats, bran, seeds, nuts, quinoa, and coconut on the baking sheet. Place the sheet in the oven for about 10 minutes, stirring every few minutes to keep the ingredients from burning. Remove when ingredients are lightly toasted.
3. While the dry ingredients are toasting, line a 13 inch rimmed pan with waxed paper and spray with cooking oil.
4. Place a small sauce pan over medium high heat and add in the brown sugar, honey cinnamon and salt. Bring the mixture to a strong boil for 2 minutes, stirring constantly. Turn off the heat, then stir in the vanilla.
5. Place the toasted ingredients into a large bowl and fold in the dried fruit of your choice. Pour in the hot liquid and stir aggressively until all ingredients are moist and well combined.
6. Spread the mixture evenly onto the baking sheet. Use a rubber spatula dipped in water to keep the mixture from sticking as you spread it out. Press it evenly onto the sheet, then set the sheet aside for 2-3 hours while the mixture cools and hardens.
7. Cut the bars by pressing down with a long knife. Do not saw, as it will make the bars crumble.
This recipe yields approximately 24 bars that can be stored in an airtight container for about a week.