So, the other day at the grocery, I spied a box of, gasp, gluten-free granola bars. Seriously, I remember 4 years ago, going to grocery stores and crying because I couldn’t buy the easy things of motherhood like goldfish and cherrios, but now GF goodies abound. Albeit, still with many strange ingredients, but at least there’s options now.
After scanning the ingredient list, I was a little grossed-out by canola oil, brown rice syrup, and a few other scary additives, but I tossed them in my cart as an experiment of sorts. My four year old has never eaten a granola bar, because we’ve been gluten-free since before he entered the delightful world of solid food. Frankly, my experiments with GF granola have been a hot mess, until now.
The store-bought granola was rock-hard and was way too sweet. I knew I could make it way better.
This recipe is from bowl to mouth within 20 minutes, and seriously, will be a weekly staple until kingdom come.
I welcome all things hippie and granola back into our lives. This has been a hit in the Moose’s bento box the past week. Even the King was sneaking a few despite my lashings of “it’s for the kids’ lunches!”.
So, behold and enjoy.
- 1 cup gluten-free oats
- ¼ cup gf flour blend
- ½ cup sunflower butter (or nut butter of your choosing)
- ¼ cup organic honey
- ¼ cup organic shredded coconut
- (optional mini chocolate chips-I use Enjoy Life brand…the only soy-free ones on the market!)
- a silicone mold with small compartments (I used the brownie bites mold from Wilton)
- Preheat oven to 350 degrees.
- Mix the oats, flour, and shredded coconut together.
- Over medium heat, melt the honey and nut butter, stirring often.
- Dump honey/nut butter mixture into the dry ingredients.
- After the mixture cools enough to touch, use your hands to meld them together.
- Then, fill up the silicone molds about ¾ of the way.
- Bake for 7-9 minutes.
- (Recipe can easily be doubled or tripled)
Off to sneak a few,