Sometimes being gluten free and dairy free can be a bit of a hassle and some reason I have a hard time with breakfast foods. I need something fast and easy that I can grab and run out the door and that will stay with me for most of the morning. So granola bars seemed like a viable option. I spent a couple minutes browsing the internet for a few granola bar guts, basically the things that hold it all together. The best one I found was from Simply Gluten Free. She has some really great gluten free recopies.
I have never made granola bars before, and thankfully they were very simple and fast to make. They also turned out deliciously, and were approved by my official taste tester: Josh (husband).The flavors were perfect together, and it was a bit difficult for me to eat only one.
Everything But The Kitchen Sink Granola Bars
1 Ripe Banana Mashed
3/4 C. Peanut Butter
1/2 Melted Vegan Butter (I use Earth Balance)
1/2 C. Sugar (I use Raw Sugar)
1 T. Vanilla
2 1/2 C. Gluten Free Rolled Oats
1 tsp. Salt
1/3 C. Coconut Flakes
1/3 C. Mini Dairy Free Chocolate Chips
1/4 C. Almonds
1/4 C. Chopped Dried Apples
1/3 C. Raisins
2 Tb. Chia Seeds
First, Preheat the oven to 350 degrees and combine the following ingredients into a large bowl: Banana, Melted Vegen Butter, Sugar, Vanilla and Peanut Butter
Once the wet ingredients are blended well, toss in the remaining dry ingredients and mix well.
Clockwise: Coconut, Raisins, Apples, Chocolate Chips, Chia Seeds, and Almonds
Bake the bars for 30-35 min or until golden brown. Let them cool completely before you cut them. Im a little impatient and learned the hard way that they crumble a bit if they are still warm. Once they are cooled you can cut them into squares and wrap in foil or plastic wrap. Keeping them in your refrigerator will keep them fresh for one week.