Granola Bars
Alana Elliott shares her allergy-friendly recipe for granola bars.
Nonuttin' Chewy Chocolate Chip Granola Bars
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The Martha Stewart Show, April 2010
- Yield Makes about 16 bars
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Ingredients
- Nonstick cooking spray
- 1 3/4 cups gluten-free quick-cooking oatmeal
- 1 1/4 cups gluten-free crisp-rice cereal
- 1/2 cup mini gluten-free semi-sweet chocolate chips
- 1/3 cup lightly packed light-brown sugar
- 1/3 cup vegetable oil
- 1/3 cup honey
Directions
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Spray an 8-by-8-inch baking dish with nonstick cooking spray; line baking sheet with parchment paper, leaving a 1-inch overhang on all sides. Set aside.
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Place oatmeal and rice cereal in a large bowl; stir to combine. Set aside.
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In a medium saucepan, mix together brown sugar, oil, and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add to oatmeal mixture; stir until oatmeal mixture is fully coated and well combined.
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Evenly pour oatmeal mixture into prepared baking dish; sprinkle with chocolate chips. When mixture is cool enough to touch, press down into pan. Let cool to room temperature. Cut into 16 (1-by-4-inch) bars. Granola bars can be stored at room temperature in an airtight container for up to 1 week, and frozen up to six months.
Delicious! Very similar to other no-bake granola bar recipes online, so I don't think they missed a step here. I used a slightly larger pan to make them thinner, but would not press it down after the chocolate chips are added - too messy to do with a toddler. :)
I followed this recipe, and the bars tasted like raw oatmeal. The 2nd time I made the granola bars I toasted the oatmeal and rice cereal in the oven at 350° for about 8 minutes. The granola bars tasted better.
It seems like a step is missing from this recipe. The recipe needs to be proof read again by an editor.
There seems to be something wrong with this recipe..
i followed the instructions but the blend stays soft even after hours...how to get it harden ????
thanks in advance
There seems to be something wrong with this recipe..
i followed the instructions but the blend stays soft even after hours...how to get it harden ????
thanks in advance
Oats are gluten free, but they are contaminated by the other grains being processed at the same plant. To be sold as gluten free, they must be processed at a dedicated plant, like Bob's Red Mill. I use them for my granddaughter with celiac. They're great.
Bob's Redmill sells gluten free oats which work perfectly in this recipe without upsetting my celiacs!!
On the other hand, it does say GF oatmeal.... I have never heard of extracting gluten, dont think it can be done, especially with keeping the 'oat grain shape', maybe if extraction is even possible, they then reform/mold it to oat shape ?
Oatmeal is NOT gluten free. It has a different type of gluten or a lesser amount of the same that makes it digestible to some who have trouble with gluten, but is still intollerable to some.
I did cut the oil to 1/4 cup,then also added a tsp of creamy peanut butter to the brown sugar and honey.
I USED A 7X11 PAN with parchment
Added 1 cup golden raisins, to oatmeal and rice cereal
I used butterscotch chips on top instead of chocolate.
It came out perfect and yummy, I thank ya'll for sharing the tips and recipe.
Especially liked the NO BAKE for summer.
these were very yummy, my kids and husband loved them. I wonder though if they can be made using a little less oil and still taste just as good, they seemed a little greasy. I am going to see what happens if I use less.
Does anyone know the nutritional value for each bar?
I just made them! They look so yummy! They were super easy and quick...I can't wait till they cool so I can eat them!
Happy to have this recipe. Thanks for having this guest on. I am trying this recipe tomorrow. I will let you know how it goes. I am going to do one with golden raisins and the other with chocolate, yum.