6 cups gluten-free rolled oats
4 Tablespoons butter, melted (I used Earth Balance)
1/4 cup rice bran oil
3/4 cup honey
1/4 cup Reed's Extra Ginger Brew
1/4 cup molasses
2 tbsp brown rice syrup
1 tsp vanilla extract
1/2 cup chopped pistachios
1/2 cup chopped almonds
3/4 cup chopped walnuts
1 cup coconut flakes
Preheat the oven to 350° F.
Stir the oil and melted butter into the oats. Spread the mixture on two baking sheets and toast for 15-20 minutes.
Combine the sugar, honey, molasses, brown rice syrup, and ginger beer in a saucepan on low heat and stir until it is all nicely melted together. Add the vanilla.
Combine all the other dry ingredients and toss together in a large bowl. Add the wet ingredients. Stir.
Spread everything out onto a well-greased cookie sheet, pressing down firmly and reshaping when necessary. Bake for 20 minutes or until the granola is golden brown. Let it cool.
Here's the fun part. Take a large knife and cut the granola bars into whatever sizes you want. You can eat the bits that break off or save them for cereal.
|Eric demos the knife.|