It has been awhile since I have posted here in the Gluten & Milk-free blog, yet it is not for lack of desire, but rather the side effect of Lyme disease that causes a variety of symptoms, one being that of energy. So it is a delight to be able to write today, in order to share a recipe a few friends have asked that I share.
Although it is true, I do love my homemade cookies, I enjoy my granola bars as they are less likely to have me craving another and another until the jar is empty. It is not because they are not delicious, as they are, but rather that they are very filling. I find them to be a perfect solution to road trips, hiking, camping, etc. They provide a nutritional punch that, at the same time, satisfies your sweet tooth and hunger craving.
In addition, what I enjoy most is that I know what ingredients are in these bars, while also knowing that there are no preservatives.
Laura’s Healthy Homemade Granola Bars
By Laura D. Field – Gluten & Milk Free Lifestyle
- 1 2/3 c. old-fashioned rolled oats (prefer gluten free)
- 1/2 c. granulated sugar (prefer organic)
- 1/3 c. gluten free all-purpose flour
- 1/2 tsp. sea salt (or Himalayan)
- 1/2 tsp. ground cinnamon
- 1 c. dried cherries (I use them whole, although some might prefer them chopped)
- Alternate for dried cherries can be raisins or dried cranberries
- 1 c. sliced almonds
- 1/2 c. pumpkin seeds
- 1/2 c. sunflower seeds
- 1 c. unsweetened coconut – flaked or shredded
- 1/3 c. ground flaxseed
- 2 tsp. pure vanilla extract
- 6 Tbls. coconut oil (soften slightly, albeit I use it straight from the jar, regardless of whether it is softened or not)
- 1/4 c. Pure Maple syrup – purchased locally
- 1 Tbsp. filtered water
- Preheat over to 350 degrees F
- Line a 9×13 glass pan with parchment paper (very essential to make it easier for removal)
- In a large bowl thoroughly mix the dry ingredients together.
- In a smaller bowl, whisk the remaining wet ingredients together.
- Pour the wet mixture over the dry ingredients and stir until well blended.
- Rub a little bit of coconut oil on your hands. Don’t worry this is excellent moisturizer and will help in packing the mixture into the pan.
- Spread the mixture into the pan, firmly pressing the top with your lightly oiled hands (or use the back of a silicone spatula or piece of plastic wrap).
- Place in preheated oven for 30 minutes, or until edges are lightly browned.
- Cut into squares or rectangles.
- Leave in pan until cooled. Or, if you desire, place your pan in the refrigerator to speed up the cooling process.
- Once cooled, re-cut if necessary, and remove from pan and place in sealed container.
- Definitely taste sample one, share with others, then store covered and in a cool place.
I personally enjoy making these to have on hand during the summer months when we might take off to enjoy some kayaking or hiking. They are great to have on camp trips, on long travel ventures where you do not want to fill up on junk food, resulting in feeling horrible the next day.
For myself, in my attempt to eat a clean diet, these are helpful, as they are a healthy alternative to sweets that I need to avoid.
Laura – Gluten & Milk-free Lifestyle
Laura – Blogger, paid Freelance writer