Wednesday, July 11, 2012

Attempting Homemade Gluten-Free Granola Bars

As a kid, I adored Quaker Chewy bars.  I didn’t get to have them very often, and I remember eating them crumb by crumb to make them last, like Charlie did with his chocolate bars in Charlie and the Chocolate Factory (although I never managed to make them last that long!).

photo from Quaker Website

As I grew older my snacking tastes evolved, but Chewy bars were always a constant.  Then when I had to go gluten free, they became off limits.  I switched to Kind bars instead as a portable snack, and while they were better for me, it just wasn’t the same – too much fruit and nuts!

photo from Kind website

When I saw the no-bake granola bars on I’m a Celiac, I knew I had to try them because they looked exactly like my beloved Chewy bars!  I had everything in my pantry already too, so I knew it must be fate. (for Pam’s recipe, click here)

photo from I’m a Celiac

I started off mixing together the dry ingredients – I used Trader Joe’s Gluten-Free Rolled Oats and Gluten-Free Rice Krispies (bonus – they are made with brown rice!).  I added in the raisins and pecans, then tossed in a couple tablespoons of ground flax seed just to bump up the nutrition factor a little.

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Next, I melted together the butter, brown sugar and honey into a syrup.

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This is where I think I may have messed up a bit – I neglected to follow her instructions to turn down the heat after it came to a bubble (distracted by taking pictures!), so I think I let it go too far and it sort of clumped up when I added it to the dry ingredients.  I did my best to combine it though, and once I pressed it into a casserole dish I thought it would come together.

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Unfortunately, that was not the case – after letting it cool and then chill, I cut into it and it went all over the place…

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I didn’t let that disappoint me, though – it still tasted fantastic, so I just crumbled it up and called it granola! 

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I think that the key is the addition of the Rice Krispies – that gives it the lightness and crunch reminiscent of Chewy bars.  I also really like finding gluten-free recipes that I would consider “normal” – the only special components that make it GF are avoiding cross-contaminated oats and regular Rice Krispies, which are made with malt.

Thanks, Pam, for a great recipe!  I’m looking forward to trying it again, correctly this time, to see if I can make them stay in bar form like the gorgeous ones you pictured Smile


  1. Sorry they didn't come out as bars, but the mix is so tasty I bet it rocked as granola! Thanks for trying one of my recipes! You Rock!

    1. Definitely rocked as granola - and now we know it's a forgiving/multipurpose recipe :-) Thanks for sharing it!


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