I know it's Monday again, but I just had to keep the shared recipes going & add this one on - it's waaaay too good to skip on by!
This is Carrie's famous Granola bar recipe - and it's already gluten-free!! These are sooooo good - a great snack to take on the road or have on hand at home:)
Carrie's Thick Chewy Granola Bars
1 2/3 cups quick rolled oats (use Gluten Free Oats!)
1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces) (I use a mix of stuff- dried apples, raisins, cranberries, chocolate chips, sunflower seeds, almonds, pecans, walnuts, cashews, banana chips, figs, dates, etc. etc.- basically whatever I have in the house)
1/3 cup peanut butter or another nut butter (I used almond butter) (optional) use it! it makes it delicious!
1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)
6 tablespoons melted butter (vegan buttery sticks!)
1/4 cup honey or maple syrup (or agave, ive used that before)
2 tablespoons light corn syrup (i never use this- ive used honey or agave here)
1 tablespoon water
1. Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
2. Stir together all the dry ingredients, including the fruit and nuts.
In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water.
3. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)
4. Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.
5. Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)
Thanks Care - these lived up to their fame and were deeeeelicious!!
1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (total of 10 to 15 ounces) (I use a mix of stuff- dried apples, raisins, cranberries, chocolate chips, sunflower seeds, almonds, pecans, walnuts, cashews, banana chips, figs, dates, etc. etc.- basically whatever I have in the house)
1/3 cup peanut butter or another nut butter (I used almond butter) (optional) use it! it makes it delicious!
1 teaspoon vanilla extract (optional, namely because I was not convinced that the flavor came through)
6 tablespoons melted butter (vegan buttery sticks!)
1/4 cup honey or maple syrup (or agave, ive used that before)
2 tablespoons light corn syrup (i never use this- ive used honey or agave here)
1 tablespoon water
1. Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
2. Stir together all the dry ingredients, including the fruit and nuts.
In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water.
3. Toss the wet ingredients with the dry (and peanut butter, if you’re using it) until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)
4. Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.
5. Cool the bars in their pan completely on a cooling rack. (Alternately, after about 20 minutes you can use your parchment “sling” to lift and remove the bars, and place them in their paper on the rack to cool the rest of the way. This can speed the process up.)
Thanks Care - these lived up to their fame and were deeeeelicious!!
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