Easy Homemade Granola Bars Gluten Free Food

GLUTEN FREE "GRANOLA BARS

Steps:

• Butter an 8 X 10 inch pan generously OR line it with parchment paper than also comes up the sides of the pan about 1/2 of an inch.
• Preheat the oven to 400°F.
• Toast your nuts/seeds in the oven for a few minutes until slightly golden. While you are doing this, make your "granola glue" or peanut butter sauce.
• To make the "granola glue" or peanut butter sauce, combine honey and brown sugar in a small saucepan. Heat, while stirring, until the brown sugar dissolves. Bring mixture to a simmer and simmer for 1-2 minutes until evenly foamy/bubbly on top. Remove from the heat. Add one teaspoon vanilla extract. Stir (it will steam a bit). Add peanut butter and stir briskly until lumps are gone and the consistency is uniform.
• Mix granola base (oats or cereal) with your toasted nuts/seeds. Pour peanut butter mixture over the top and stir until evenly distributed. Add dried fruit and stir again to distribute.
• Pour mixture into pan (on to parchment paper). Spread evenly and then press down in to the bottom of the pan. Press the granola together firmly.
• Bake for 20 minutes at 350°F.
• Remove from the oven and allow to cool completely (it will firm up as it cools) before cutting.
• Cut into bars (1″ wide and 4″ long). Wrap bars in cling wrap or wax paper and store in a Ziploc bag or airtight container on the counter until consumed. (I've store mine up to 10 days, but it depends on the weather.) These can be refrigerated; however, I haven't tried freezing them yet.

EASY GLUTEN FREE GRANOLA BARS

Steps:

• Line a 15x10 inch (38x25cm) pan with parchment paper.
• Combine quinoa flakes, nuts, raisins, seeds, chocolate chips and sweetened condensed milk. Chopped apricots or cranberries can be used instead of raisins.
• Mix well either in a stand mixer or you can roll up your sleeves and mix by hand - literally.
• Transfer to parchment-lined pan. Put another piece of parchment paper over the top and compress as well as possible with the back of a spoon, hands or a handle-less rolling pin.
• Bake in a preheated 325 degree F. (160 C) oven for 25 to 30 minutes or until golden brown.
• Cool completely then chill, overnight is best. Cut into bars. Store in an airtight container, can be frozen.

EASY HOMEMADE GRANOLA BARS - GLUTEN FREE

Steps:

• Grease and 8×8 pan. In a pan combine the butter, brown sugar, honey, and corn syrup. Stir constantly over medium heat until butter melts, sugar dissolves, and mixture is smooth. Remove from heat and add oats. Stir well until oats are well coated. Spread mixture into 8×8 or similar pan. Bake at 350 for 22 minutes. Cool 5 minutes and cut into bars. Cool for about 1 hour more in the pan and then remove bars from the pan.
• If you wait to cut and remove the bars from the pan until the pan is completely cooled, the bars will be very hard to remove.

BASIC GRANOLA RECIPE

Steps:

• Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper.
• In a large bowl, mix together the oats, light brown sugar, cinnamon and salt. Stir the honey, oil and vanilla extract into the dry ingredients. Use your hands if necessary to make sure it's well combined.
• Spread the mixture in an even layer on the prepared baking sheet. Bake for 20 minutes and then remove from the oven and stir; add the chopped almonds. Return to the oven and bake until everything is toasted and evenly browned, an additional 10 minutes.
• Allow the granola to cool on the baking sheet, then add the dried cranberries and toss to distribute. Store in an airtight container at room temperature for up to 2 weeks.

EASY GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
• In a large bowl, mix together the oats, sweetened condensed milk, butter, coconut, almonds, chocolate chips and cranberries with your hands until well blended. Press flat into the prepared pan.
• Bake for 20 to 25 minutes in the preheated oven, depending on how crunchy you want them. Lightly browned just around the edges will give you moist, chewy bars. Let cool for 5 minutes, cut into squares then let cool completely before serving.

GLUTEN FREE PEANUT BUTTER GRANOLA BARS

Steps:

• Line an 8 by 10 pan with parchment paper.
• Combine dry ingredients in a large bowl.
• To make the "granola glue" or peanut butter sauce, combine honey and brown sugar in a small saucepan. Heat, while stirring, until the brown sugar dissolves. Bring mixture to a simmer and simmer for 1-2 minutes until evenly foamy/bubbly on top. Remove from the heat. Add one teaspoon vanilla extract. Stir (it will steam a bit). Add peanut butter and stir briskly until lumps are gone and the consistency is uniform.
• Pour granola glue in bowl with dry ingredients and mix.
• Place the mixture in pan and press down with a fork to smooth out.
• Place in fridge for at least an hour (I leave it in overnight).

SUPER EASY GRANOLA BARS!

Steps:

• Mix together the oats, peanut butter and cranberries.
• And the eggs and salt, and mix until everything is incorporated.
• Grease a 8x8 inch pan and press the mixture into the bottom.
• Bake at 350 for 15 minutes.
• After they're done baking, switch the oven to Broil, and broil them until the top is golden brown.
• Cool for 10 minutes.
• Cut into bars and place them on a plate.

OAT-FREE AND GLUTEN-FREE GRANOLA BARS (CLEAN EATING)

Steps:

• Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place the remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit and nut mixture is combined.
• Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a sauce pan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes.
• Pour coconut oil mixture over the fruit and nut mixture; stir until the granola mixture takes on the consistency of wet sand, about 1 minute.
• Line a baking sheet with waxed paper. Pour granola mixture onto the sheet; place a second sheet of waxed paper on top of the granola mixture. Push down on the waxed paper with you hands until the granola mixture has been evenly spread. Pack tightly to ensure that the granola will not fall apart.
• Cool until granola has hardened, 2 to 3 hours. Cut into bars.