I have a gluten intolerance, so my store-bought granola bar selection is pretty limited, and they all pretty much taste like sawdust anyway. I use this recipe to make tasty granola bars that I can eat for breakfast.
2 tablespoons salted butter
1/4 cup peanut butter
1/3 cup honey
1 cup gluten free rice crispies
1/2 cup gluten free oats
1/2 cup steel cut oats
a pinch of salt
1/4 cup mini chocolate chips
Melt the butter, peanut butter, and honey in a medium sauce pan.
Then, measure out the rice and oats.
Though it seems like rice crispies would be naturally gluten free (since rice is), they aren’t. So make sure you get the gluten free kind:
Also, you have to be careful about getting oats that haven’t been cross contaminated. This is the brand that I get:
Feel free to use substitute rolled oats for the steel cut oats, I use them because I like the texture and crunch.
Add the oats to the melted mixture, along with the dash of salt.
Let the mixture cool completely. If you don’t, the chocolate chips will melt. After it’s cool, mix in the chips.
And transfer it to a casserole dish or baking pan. I use this half-sized casserole dish, since this recipe doesn’t make enough to fit in a 13×9 inch pan. An 8×8 or 9×9 inch pan would work well, too.
Refrigerate until hardened, and cut into bars.
They’re pretty crumbly, so I keep mine in the refrigerator, they’re better cold anyway. Enjoy!