| Servings | Prep Time |
| 16bars | 15minutes |
| Servings | Prep Time |
| 16bars | 15minutes |
Ingredients
- 2 1⁄2 cups gluten-free rice krispies (or rice puffs)
- 2 cups quick oats (or 1-3/4 cup quick oats with 1/4 ground flax, hemp seeds or wheat germ)
- 1⁄2 cup dried fruit or seeds (I used Craisins which are nut-free and gluten-free)
- 1⁄2 cup honey (or agave nectar)
- 1⁄2 cup Brown sugar
- 1⁄4 teaspoon salt
- 2⁄3 cups seed butter
- 1 teaspoon vanilla extract
- 1⁄2 cup chocolate chips (can substitute Craisins or seeds if you prefer a less sweet granola bar)
Servings: bars
Units:
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Ingredients
Servings: bars
Units:
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Instructions
- Add Rice Krispies, quick oats and dried fruit/seeds in a large container. Mix until combined.
- In a small saucepan over medium-low heat, stir the honey, brown sugar and salt until it comes to a boil for 30 to 60 seconds.
- Remove the saucepan from heat and stir in the seed butter and vanilla until smooth.
- Pour the liquid mixture over the dry ingredients and mix well.
- Allow the mixture to cool for 10 minutes before mixing in the chocolate chips. (If you mix it in too early, the chocolate chips will melt.)
- Pour the mixture into a greased 9 x 13 pan, and press firmly with your hands to compact the granola bars. Cover the granola bars with plastic wrap and use a book to weigh it down. Allow the granola bars to set until it is fully cooled. Cut into 16 bars and wrap each granola bar individually. Store the granola bars on the counter top for up to 3 days and freeze the rest.
