So, again with the quest. Only this time I think I've landed on a semi-crunchy fairly-healthy chewy breakfast bar everyone loved, and meets my
When I got this recipe I knew I could adapt it successfully for my mostly gluten free gang. As always, I changed it around by adding more fruit and nuts and making my own brown sugar substitute using 3T. sorghum molasses and 3/4 c. xylitol. I wouldn't call what we ended up with a "granola bar," it was more of a breakfast cookie bar. Not a soul at my breakfast table cared what I called it, they were just overjoyed I had doubled the recipe.
::Chewy Breakfast Goodness::
2 c oats - I used Bob's gluten free
3/4 c chopped almonds
1/2 c sunflower seeds (you could use pumpkin)
1 c flour - I used GF
1 t baking powder
1/2 t sea salt
1 T cinnamon
1 1/4 c oil - I used coconut for flavor
3/4 c brown sugar - I couldn't use sugar for breakfast, so i substituted 3/4 c xylitol with 3T molasses
2 large eggs - beaten
2 t vanilla
1 1/4 cup raisin/craisin mix - you could use any dried fruit, chopping larger things like apricots.
Preheat oven to 350 degrees. Line a 9x13 pan with parchment paper so it overhangs the edges by at least an inch. lightly grease the parchment.
Spread oats, nuts and seeds on a cookie sheet and bake for 15 minutes stirring every 5 to prevent burning. remove from oven and cool completely.
Mix together oil, eggs, sugar and vanilla. Set aside.
In a large bowl combine cooled oat mixture, chopped nuts, raisins, flour, cinnamon and baking powder.
Add wet ingredients to dry stirring until just combined. Pour into prepared parchment paper and bake 25 minutes, or until set.
Cool completely - or overnight. That was the other bonus of this particular meal - the make ahead quality. Lift the slab of bars from the pan and cut into the right size pieces for your tribe.
If you're kids are anything like mine, they'll grab another piece after their first bite!
I'm positive you'll like them too!
This post is linked to Rachel and Lisa and Jen - recipe mavens!