The kids like chocolate chips and I like fruits and nuts. These granola bars are so easy to make – whip up two batches and customize! They last over a week, wrapped up or six months frozen (or one long road trip). This recipe is gluten free.
1 3/4 cups gluten-free quick-cooking oatmeal
1 1/4 cups gluten-free crisp-rice cereal (I use brown rice, organic)
1/2 cup mini gluten-free semi-sweet chocolate chips or 1/4 cup chopped, dried apricots mixed with 1/2 cup sliced almonds and 1/2 cup dried cranberries
1/3 cup lightly packed light-brown sugar
1/3 cup vegetable oil
1/3 cup honey
Spray an 8-by-8-inch baking dish with nonstick cooking spray; line baking sheet with parchment paper, leaving a 1-inch overhang on all sides. Set aside.
Place oatmeal and rice cereal in a large bowl; stir to combine. Set aside.
In a medium saucepan, mix together brown sugar, oil, and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add to oatmeal mixture; stir until oatmeal mixture is fully coated and well combined (if using dried fruits/almonds; mix in now).
Evenly pour oatmeal mixture into prepared baking dish; sprinkle with chocolate chips. When mixture is cool enough to touch, press down into pan. Let cool to room temperature. Cut into 16 (1-by-4-inch) bars. Granola bars can be stored at room temperature in an airtight container for up to 1 week, and frozen up to six months.
I wrap mine in this pretty wax tissue: http://www.williams-sonoma.com/products/bakers-wax-tissue
Recipe: Alana Elliott for Martha Stewart