Sunday, March 31, 2013

Nutty Coconut Granola Bars

Nutty Coconut Granola Bars

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.
I did manage to save some of the leftover bits for cereal, even with all the taste-testing. 


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