Last week (as soon as we had a working stove and proper ingredients) I made home made granola bars. I was inspired by the some that my boss had made before we moved from San Diego. They were delicious, and chewy, yet just a bit crunchy; the best combination.
My boss had told me she followed the Smitten Kitchen recipe and I decided I wanted to try it out.
However, when I looked at the ingredients, I decided I wanted to tweak it a bit - go figure. It seems that I never want to follow a recipe completely.
These granola bars are a bit healthier than the Smitten Kitchen Granola Bars. I used gluten free oats, and didn't use any flour. I also opted out of the corn syrup and added coconut sugar, which I find has a very caramelized flavor. I used egg whites to bind the ingredients together and it turned out great.
You can really add which ever ingredients you want to make these your own; chocolate chips, raisins, hazelnuts.
These granola bars are a great snack to have on the go. I even had one for breakfast this morning, topped off with extra peanut butter and I was full for hours.
2 cups gluten free oats
1/2 cup coconut sugar
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/2 cup chopped almonds
1/2 cup sunflower seeds
2 tablespoons flax seeds
3/4 cup dried cranberries
2 egg whites
1/2 cup creamy peanut butter
1 teaspoon vanilla
1/3 cup honey or maple syrup
3 tablespoons grape seed oil
Preheat oven to 325 and line an 8 x 8 baking pan with parchment paper, then lightly grease parchment paper however you wish.
In a bowl, mix together oats, sugar, salt, cinnamon, almonds, sunflower seeds, flax, and cranberries. In a separate bowl, mix egg whites, vanilla, honey, and oil until blended. Mix dry ingredients into wet until everything is evenly coated.
Transfer mixture to 8 x 8 baking dish and flatten out as evenly in the pan as possible, pushing down a bit to make sure it all sticks together while baking. Bake for 30-35 minutes, or until the bars have browned around the edges. Allow to completely cool before cutting.