Greene’s Gluten-free Granola Bars

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On weekday mornings it’s just easiest to grab a breakfast bar and a cup of coffee when starting the day. But because I have food allergies to barley and tree nuts, finding a breakfast/granola bar that I can eat can be a challenge. Usually gluten-free bars create texture with tree nuts and bars without tree-nuts often have barley in them.

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I got accustomed to buying Luke a box of Cliff bars and myself a box of (one of the few “safe” flavors) Luna bars once every  two-weeks. But then Luke realized his Cliff bars were almost 300 calories each and loaded with Caffinene. Plus these boxes could cost upward to 11-12 dollars for only 10 bars (that is more than a dollar a piece!)

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With all that in mind I decided it was time to experiment with my own homemade gluten, barley, and tree-nute free granola/breakfast bars. The first batch was a little sugary and too sticky but by round three I had adjusted the ingredients and felt confident this was worth the time.

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This recipe will make approximately 20 bars (depending how you cut them). If  your recipe yields 20 bars then they will be only around 150-160 calories each!! Plus a whole batch will cost you less than five dollars! That is 25 cents or less per bar versus my 1.25 each from before!! It does create a few sticky dishes but I have been finding it is well worth the mess.

Even better this is a good basic recipe with plenty of room for changes and subsitutions. In the ingredients list I will mention some potential changes you can make, but be aware that substitutions may not change your portions but they are apt to change your calorie count.

Here’s how:

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Ingredients:

½ C honey

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1/3 C peanut butter

substitute: (you can use coconut oil, sunflower oil etc. or add more honey and remove the peanut butter if necessary)

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1 and 1/4 C rolled oats

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1and 1/4 C rice cereal

substitute: (you can use flavored chex, corn chex, crispix, etc. based on your allergies or lack there of)

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3/4 C peanuts

substitute: (you can use different tree-nuts if you not allergic, or seeds)

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3/4 C dried cranberries

Subsitute: (you can use any wide variety of dried fruits)

1/2 C white chips

Substitute: (you can use carob, semi-sweet, peanut butter, butterscotch-you name it)

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Instructions:

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-Heat the honey and peanut butter (or other liquid ingredients) in a small saucepan until combined. Here also you can add any spices or powdered protein etc.

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-While the honey and peanut butter heat, put oats, nuts, cereal, & cranberries in a large mixing bowl.

-Remove saucepan from heat.

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-Slowly add the honey PB mixture to the dry ingredients and mix well. (It is easiest with a mixer but it can be done by hand).

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-Once all ingredients are incorporated and cooled a little mix in the chips.

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-Spread mixture evenly in an 9×11 square pan pressing it down with the back of a spoon or spatula.

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-Let it cool (fastest to clear room in the fridge to place the pan).

-When cooled it will harden, cut into squares or bars.

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-Store in fridge.  I layer them in tupperware with foil between layers.

Then Enjoy!

As I mentioned before there is plenty of room for variation. How about a fall recipe: replacing peanut butter with pureed pumpkin, tree nuts with pumpkin seeds, and cranberries for raisins? Or what about winter recipe: replace peanut butter with a little nutella or chocolate syrup and mint extract?

Be creative! And let me know how your own recipes turn out!

What are your favorite granola bar ingredients? Flavors?

3 thoughts on “Greene’s Gluten-free Granola Bars

  1. Sandy Halvorson says:

    Just put a pan in the refrig. Gpa licked the spatula and said “GOOD”. I used choc chips. raisins, toasted Cheerios, sunflower seeds, peanuts and all the other ingredients in the original recipe. What fun trying a granddaughter’s recipe.

    • I’m glad that you tried it out and made your own version-based on the ingredients I’d say that is definitely a grandpa Gail version of granola bars. I think sunflower seeds are a very healthy addition!

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