Adapted from this Momables recipe
Notes: I have never used butter, but apparently it works well. Brown rice syrup can be hard to track down — I can find it at Wegmans in the gluten-free aisle. I have not tried honey, because I have really taken to Lyle’s Golden Syrup, but my friend who makes these all the time always uses honey. This friend also has warned me that the brown sugar does not yield as chewy a bar. Finally, the make-up of the dry ingredients can be tailored to your liking. Just try to aim for around 225 – 235 grams of dry ingredients for the given amount of wet ingredients.
- 1 cup (100g) quick-cooking oats*
- 1/2 cup (18g) low-sugar crisp rice cereal* (optional)
- 1/2 cup (42g) unsweetened flaked coconut (I like Bob’s Red Mill brand)
- 1/2 cup (56g) sliced almonds
- 3 tablespoons (16g) wheat germ
- 1 teaspoon (8g) kosher salt
- 1/4 cup coconut oil or butter
- 1/4 cup brown rice syrup
- 1/4 cup Lyle’s Golden Syrup or honey or brown sugar
- 1 teaspoon vanilla
* Though I haven’t yet tried this, I imagine rolled oats might work OK here, too? If you only have rolled oats on hand and want to use them, you might consider giving them a brief whizz in the food processor. I will report back on this when I get around to experimenting with rolled oats.
**I used Erewhon Crispy Brown Rice cereal, which I found at Wegmans in the natural foods section. If you want to omit the cereal, up the oats (or other ingredient of choice) by 18 grams. This omission will not affect the flavor but the texture of the final bar will be slightly less chewy.
- Line an 8×8-inch or 9×9-inch pan with parchment paper. If you have clips of any kind, secure the parchment paper to the edge of the pan. I have used both pan sizes to make these and don’t have a preference. Obviously, the 8×8-inch pan yields a slightly thicker bar, but the chewiness factor does not seem to be affected by the size of the pan. Set aside.
- Combine the oats, cereal, coconut, almonds, wheat germ and salt in a large mixing bowl. As noted above, this mixture should weigh about 225 – 235 grams, so feel free to use your ingredients of choice. Set aside.
- In a small saucepan, combine the coconut oil or butter, brown rice syrup, golden syrup or honey or brown sugar. Place the pan over high heat; have a heat-proof spatula and a timer nearby. When the mixture begins to bubble up, immediately reduce the heat to low or medium low. Stir constantly for 4 minutes, taking the pan off the heat initially as necessary to calm the bubbling. I find that even on my lowest setting, my mixture gently bubbles. You probably could get away with not stirring constantly for the last couple of minutes, but I always do to be safe. The mixture should be gently bubbling for the entire 4 minutes. Remove pan from the heat, pour it over the dry ingredients, add the teaspoon of vanilla and stir to combine thoroughly. (Note: you probably could add the vanilla to the hot pan, but I always feel that it sizzles (and perhaps evaporates?) upon contact with the hot liquid, which perhaps reduces its flavor enhancing? Just thoughts, nothing scientific, so add the vanilla as you see fit.)
- Spread the granola bar mixture into your prepared pan. Pat down with a spatula. Place another sheet of parchment paper over top and using your hands or a flat-bottomed measuring cup pack down the mixture as tightly and evenly as possible. Set aside for 2 hours before cutting into bars.
- Prep Time: 15 minutes
- Cook Time: 10 minutes