My quest to find an on-the-go snack that can sit in my purse all day and meet all my dietary restrictions led me to a $16 four-pack of granola bars. Who would think gluten free, soy free, casein free, lactose free, almond and peanut free granola would be so expensive? Seriously, what’s left? Time to check out the bulk goods section of Whole Foods and get in the kitchen!
DIY - Allergy Friendly Granola Bars
6 cups rolled oats
¼ cup coconut oil, melted
¼ cup ghee, melted
1 tsp. sea salt
1 cup packed brown sugar
2 cups Rice Krispie cereal (or a combination of your favorite cereal)
1 cup shredded coconut
¼ cup sunflower seeds
¼ cup pepitas (pumpkin seeds)
1 cup dried berries or chopped dried fruit
2 tsp. ground cinnamon
½ cup honey
½ cup apple juice
1 Tbsp. vanilla extract
Preheat oven 350°F.
Toss oats with coconut oil, ghee and salt. Spread oats on a sheet tray (13” x 18”) or divid between in two 9x13-inch baking pans. Toast oats 20 minutes, stirring once halfway through cooking.
Grease one sheet tray (13” x 18”) or in two 9x13-inch baking pans with oil (coconut oil, vegetable oil, olive oil or nonstick cooking spray). In a large bowl combine toasted oats with remaining ingredients. Press oats into prepared sheet tray/pans.
Bake 30 minutes. Let cool completely before slicing into bars or crumbling.
Tip: Place tray in freezer to speed up cooling process.
Note: There will be a considerate amount of “crumble” when slicing = Bonus Granola for topping or munching!
Optional Nut & Dairy Free: replace coconut oil and ghee with oil of your choice. Omit shredded coconut or replace with chopped dried fruit.