Ingredients
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2¼ cups (216 g) gluten-free old-fashioned rolled Oats
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1 cup (30 g) gluten-free puffed Rice Cereal
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2 tablespoons Flax Seeds
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¼ teaspoon Salt
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½ teaspoon ground Cinnamon
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5 tablespoons Shortening
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⅓ cup (48 g) organic light Brown Sugar
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⅓ cup (80 ml) Honey
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1 teaspoon Vanilla Extract
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½ cup (80 g) Raisins
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½ cup (120 g) mini Chocolate Chips
Directions
Granola bars are known to many as a grab-and-go breakfast, but they also make a terrific anytime snack. Feel free to vary the add-ins (or leave them out completely) to suit your taste and avoid allergens. Choose organic, unsweetened puffed rice cereal.
Steps
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1
Done
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Preheat the oven to 350°F (180°C). Line a large baking sheet with parchment paper. |
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2
Done
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Spread the oats on the baking sheet and bake them for 5 minutes. Stir the oats, then bake them for 5 minutes longer (for a total of 10 minutes), until they are lightly golden and fragrant. |
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3
Done
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While the oats are toasting, combine the puffed rice cereal, flaxseed meal, salt, and cinnamon in a large mixing bowl. |
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4
Done
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In a small saucepan, melt the shortening, sugar, and honey together over low heat. Add the vanilla and stir until the mixture is smooth. |
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5
Done
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After the oats are toasted, reduce the oven temperature to 325°F (165°C). Line a 9 by 12-inch (23 by 30 cm) baking dish with parchment paper. Spray a thin coat of oil on the parchment, using a mister. |
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6
Done
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Add the toasted oats to the dry ingredients. Add the melted ingredients and stir until all of the oats are coated. |
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7
Done
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Stir in the raisins (if desired) and chocolate chips (if desired). Note that some of the chocolate will melt. |
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8
Done
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Spread the mixture into the prepared pan. Use the back of a spoon or a spatula to work it to the edges of the pan and pat it down. Bake for 18 to 20 minutes. |
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9
Done
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Let the granola cool for 10 minutes in the pan, then lift the granola (with the parchment paper) and transfer it to a cooling rack. Let it cool for at least 2 hours before cutting it into bars. Store granola bars at room temperature in an airtight container for up to 1 week. |
