I know I said the last granola bar recipe was going to be my last granola recipe, but I wanted to really show the versatility in making these. So THIS is my last granola bar recipe. I promise.
For this recipe, I replaced the coconut oil with peanut butter and almond butter. Because all you really need is a fat of some kind. (You could use butter, bananas)
I soaked my chia seeds this time because I was having an issue with the ones on the outside of my bars falling off. I seem to have solved that problem this time.
Not only did these come out really crunchy, but they are also the cheapest granola bars I have made to date. I just kind of threw them together with whatever I had on hand. (Time to food shop!)
- 1 1/2 cups gluten free rolled oats
- 1/3 cup raw honey
- 1/4 coconut sugar
- 1/3 cup gluten free all purpose flour
- 1/2 tsp salt
- 1/4 cup natural peanut butter (nothing but peanuts)
- 2 tbsp natural almond butter
- 1/4 cup of chia seeds, soaked for a minute
- 1 1/2 cup nuts, dried fruits (I used a combination of pepitas and dried cranberries)
Pre heat an oven to 350 degrees, and oil a baking pan. 8×8 is a good size. Mix all the ingredients in a bowl (I did this by hand) and then lay it all into the oiled pan, pressing it in flat making sure its even all around. Cook for 20-30 minutes (it should be nice and browned on the top) and then let it cool for at least 2 hours. Cut into bars.