Gluten Free, Oat Free, Peanut Butter Granola Bars

I love granola bars. They are perfect to throw in my purse or the diaper bag for a snack on the run or a last minute breakfast. But, finding a healthy gluten free granola bar that costs less than a dollar each can be a challenge. So, I set out to find a recipe of my own.

After LOTS of recipe searching I found that you basically need a "glue" and a base. I played around with the amounts and adjusted a few other recipes to come up with a simple, easy to mix and match version.

These granola bars have become a staple around here. The variations are as simple as what's on my pantry shelves. I've added chocolate chips a few times, raisins once, and played around with the type of cereal and nuts a bit too. Each time the results have been fantastic.

Our favorite combination has been with peanut butter Panda Puffs and Koala Krisps for the cereal mix and slivered almonds, pumpkin seeds, sunflower seeds, and cashews. We also liked it with Honey Nut Chex and Koala Krisps. Having a variation in the sizes of cereal seems to hold the bars together better.  Mini Chocolate chips were a big hit.

Below you will find the basis for two types of granola bars. Play around with the recipes and you will most certainly come up with one you LOVE as well.

Gluten Free Peanut Butter Granola Bars
Ingredients:
1/2 cup agave
1/4 cup brown sugar
3/4 to 1 cup peanut butter (creamy or crunchy) (If you use the 100% natural- like out of the health food store machine- increase P.B or agave by about half a cup)
1 teaspoon vanilla
2 cups granola base
2 cups nuts/seeds
1 cup dried fruit or chocolate chips or both

GRANOLA BASE could be:

• Gluten free oats (toasted)
• Gluten free cereal
• 1.5 cups gluten free oats/cereal + 1/2 cup shredded coconut

NUTS/SEED combinations could be any combination of the following:

• Pepitas (green pumpkin seeds)
• Almonds
• Pine nuts
• Pecans
• Walnuts
• Sesame seeds
• Sunflower seeds
• Flax seeds

DRIED FRUIT can be any combination (or single fruit) of the following:

• Dried cherries
• Dried blueberries
• Dried cranberries (like Craisins, if you want sweet ones)
• Dried apricots (chopped into small pieces)
• Dried dates (chopped into small pieces)
• Dried figs (chopped into small pieces)
• Raisins
• Prunes (chopped)

Directions

1. Line a 9 by 13 pan with parchment paper that also comes up the sides of the pan about 1/2 of an inch.
2. Preheat the oven to 350F.
3. 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.
4. To make the “granola glue” or peanut butter sauce, combine agave 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.
5. Mix granola base (oats or cereal) with your toasted nuts/seeds and dried fruit. Pour peanut butter mixture over the top and stir until evenly distributed.
6. Pour mixture into pan (on parchment paper). Spread evenly and then press down in to the bottom of the pan. Press the granola together firmly. An extra sheet of parchment on top can help keep your hands from sticking.
7. Cut into bars (while still in the pan) before baking. (You'll need to cut again, but this first time makes the job much easier)
8. Bake for 20 minutes at 350F.
9. Remove from the oven and allow to cool completely (it will firm up as it cools) before cutting again.
10. Wrap bars in wax paper and store in a Ziploc bag or airtight container on the counter until consumed. These can be refrigerated; however, I haven’t tried freezing them yet.

Enjoy!