baking, best basics, breakfast, kids favorite
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Road Trip Treats: No-Bake Chewy Granola Bars – Customized

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:

Recipe: Alana Elliott for Martha Stewart

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