Gluten Free Vegan Granola Bars

 adapted from Melissa Costello’s original recipe

Makes 14  1.5 x 4.5 inch bars

2 cups of gluten free crispy brown rice cereal

2 cups of gluten free rolled oats (Bob’s Red Mills is always great)

1/2 cup dried cranberries (or any dried fruit combination you want)

1/2 cup golden raisins (or any dried fruit combination you want)

1/3 cup sesame seeds

1/4 cup sunflower seeds (or any chopped nut you want: walnuts, pecans, peanuts, etc.)

1/4 cup chia seeds

1/2 cup chopped almonds (or any chopped nut you want)

1 cup honey (or brown rice syrup)

1 tablespoon pure maple syrup (or molasses if you like that flavor)

1/4 cup almond butter

3/4 cup peanut butter (you can use any nut butter you want, and you can even choose 1 kind and make it a full cup instead of a combo like I did)

1 tsp vanilla

1. Put all the dry ingredients into a big bowl and mix it together so it’s well combined.

2. In a small saucepan over medium-low heat, warm up the honey, syrup, nut butters and vanilla. Stir as it heats up, ensuring that it is all incorporated. Don’t let it boil.

3. Once it’s all combined, remove from the heat. Pour the mixture over the dry ingredients. Mix with a metal spoon or silicone spatula until all the dry ingredients have been coated with the honey mixture.

4. Line a 9×13 inch baking dish or pan with parchment paper. Spray the sides with canola or coconut oil to ensure nothing sticks.

5. Dump your granola mixture into the dish/pan and spread evenly. I found that a silicone spatula worked well and didn’t stick. If you don’t have one and you’re having trouble with the granola sticking while you’re trying to spread it evenly, wet your hands and use your fingers.

6. Set aside to cool. Once they are completely cool, flip them out onto a cutting board, preferably one that does have a faint aroma of onions and garlic! Cut them into the sizes you want.

They will stay fresh for up to one week if you put them in an airtight container.