Jean McFadden Layton

Article / Updated 08-30-2021

These gluten-free granola bars are delicious as a quick snack or on a road trip. Keep some of these granola bars with you at all times when you’re hungry but can’t find a gluten-free food. Try to use only unsulfured organic fruits for the best flavor, texture, and nutrition. A nice combination is dried tart cherries, dried apricots, unsweetened flaked coconut, and dark chocolate M&M candies. Preparation time: 20 minutes, plus rest time Cooking time: 40 minutes Yield: 60 bars 1 cup unsalted organic butter 3/4 cup packed brown sugar 1/2 cup honey 12 ounces smooth or chunky almond butter 5-1/2 cups gluten-free rolled oats 2 eggs, beaten 2 teaspoons baking soda 1/2 teaspoon salt 1 tablespoon vanilla 4 cups diced dried fruit, chopped nuts, coconut, and M&M candies In a large saucepan over low heat, melt the butter, brown sugar, honey, and almond butter, stirring until the mixture has a smooth and even texture. Remove from the heat and add the rolled oats. Stir until combined. Stir in the eggs, baking soda, salt, and vanilla until well-combined. Add the fruits, nuts, coconut, and M&Ms. You can use any combination of any of these ingredients as long as they add up to 4 cups. Cover the dough and let it chill overnight to let the oats absorb the eggs, butter, and almond butter. When you’re ready to bake, preheat the oven to 300 degrees F. Line two cookie sheets with parchment paper. Divide the dough between the cookie sheets and pat it into an even layer about 1/2-inch thick. Bake for 20 minutes and then rotate the pans and move them around on the racks. Bake for 20 minutes longer, until the bars are light golden-brown and set. Cool completely and cut into bars. Store in an airtight container at room temperature. Per serving: Calories 155 (From Fat 85); Fat 10g (Saturated 3g); Cholesterol 16mg; Sodium 71mg; Carbohydrate 16g; Dietary Fiber 1g; Protein 3g.