Finally! A recipe for granola bars that actually feel like those Quaker Chewy Bars! Granola bars are one of the things I feel like my allergies force me to miss the most. If they’re nut free, they tend to include sunflower butter, flax seeds or pumpkin seeds, all of which I’m still allergic to. It’s always disappointing to see a recipe for granola bars that are nut free, but then to run into other allergens. So I made my own. With the help of a base recipe from My Kitchen Escapades, I made mine gluten free so my sister and dad could enjoy them as well. And you know what? It wasn’t difficult in the least.
Better yet, these granola bars are damn addictive. We’ve nearly finished a batch after a day and a half – I call that baking success!
Another perk of these delicious beauties? They are filling. The oats, coconut and Chex cereal make for the perfect snack in between meals because the grains are whole, and the coconut is fully of healthy fat. The bars are sweetened mainly by honey, which is just another added bonus. However, if you have seasonal allergies with honey (I’ve had these in the past) subbing agave nectar 1:1 is totally acceptable.
I will warn you though, it’s important to keep these in the fridge. If you don’t, and if it’s a little bit humid and warm in your house, they’ll fall apart and become granola chunks. It happened. We gobbled them anyway. They’re just not as easy to pack in your lunch.
Shall we bake?
No Bake Granola Bars
Gluten free, peanut free, tree nut free, soy free, egg free, fish and shellfish free
2 cups of gluten free oats (I use Trader Joe’s brand)
1 cup corn Chex cereal
1/4 cup shredded coconut
1/4 cup butter
1/4 cup honey
1/2 cup brown sugar
1/2 tsp salt
1 tsp vanilla
1/2 cup chocolate chips
1/2 cup roasted coconut chips (Trader Joe’s is a great place to find these!)
1. Mix the oats, corn Chex and shredded coconut in a bowl. Set aside.
2. Melt the butter in a small saucepan over medium high heat. Once melted, add the butter, honey and brown sugar. Cook until it comes to a boil. Let it boil for 2 minutes before removing from heat. Add in the vanilla and salt.
3. Once removed from heat, stir the mixture into the oats, Chex and coconut.
4. Add the chocolate and coconut chips and stir.
5. Press into a 9×13 inch pan. Refrigerate for a few hours before serving.
PRO TIP: Take the granola bars out of the refrigerator about an hour before serving. They need time to reach room temperature before you can easily cut them.
What are your favorite energizing snack recipes? Let me know in the comments below!