This recipe for gluten free Chewy Granola Bars is a favourite in my house, better than store bought. Sure, everyone need to buy bars and snacks for grab-and-go, but this is a great recipe to add a homemade bar into your line up of snacks.
If you know you are making these granola bars for grab-and-go then I suggest you go the extra mile and package them all up for that purpose. I tend to do this the day after I bake them when they are cold and easiest to cut. Then I freeze them in an easy-to-open container, wrapped or unwrapped (or half and half), for quick access. I actually like eating them right out of the freezer.
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When I make my granola bars I like to make two batches. I don’t double the recipe but rather make two batches at the same time. I vary the combination of nuts and fruit in two separate bowls and then make the same wet mixture twice. This is easy to do but make sure you have a good supply of nuts and dried fruit before you start. (Speaking from experience.)
This procedure is a time saver and this process helps make the recipe ingredients and process stick in my brain. This stickiness is how GO TO recipes are created. You know the drill and can whip it up in no time.
Every kitchen needs some tools. Many of my pans are more than ten and twenty years old so buy what you like and be kind to them. I use my set of two 8-inch square baking pans for this granola bar recipe but look what else I can make with just those two pans.
This one is round but I have made this cake recipe in square pans.
These are my Go To Banana Muffins but I occasionally make them into a Banana Cake using my 8-inch square baking pan.
I don’t really remember buying my first set of two 8-inch square baking pans and I have no idea how old my set is. But I do know that these two little pans have done a lot of work in my kitchen with no sign of needing to be replaced.
Let me know in the comments below if you have a set of these pans or what size of baking pan you use most.
|1¾ cups GF oats|
|⅓ cup brown sugar|
|⅓ cup brown rice flour|
|½ tsp salt|
|¼ tsp cinnamon|
|1 cup nuts (almonds, walnuts, pecans)|
|1 cup dried fruit (raisins, cranberries, apricots)|
|½ cup seeds (sesame, sunflower or pumpkin)|
|⅓ cup vegetable oil|
|⅓ cup peanut butter|
|⅓ cup honey (or maple syrup)|
|2 tsp vanilla|
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