This is one of my family’s favorite recipes. The original recipe can be found in my second book, Make It Allergy Free Too. These bars are great as a snack or treat. Make them with or without the chocolate drizzle on top or mix up the flavorings to your liking.
- 3 cups plain granola
- 1 cup crispy rice cereal
- 1/4 cup sunflower kernels
- 1/4 cup raisins, dried fruit or chocolate chips
- 3/4 cup brown rice syrup or raw honey
- 1/2 cup sunbutter
- 1 tsp cinnamon, optional
- 1 tsp vanilla, optional
- pinch of sea salt
- 1 cup allergy friendly chocolate chips
- 1/4 tsp grapeseed oil
In a large bowl combine granola, cereal, sunflower kernels and raisins. In a sauce pan heat syrup, sunbutter and salt. Heat and stir until smooth and pourable. Remove from heat. Stir in cinnamon and vanilla if using. Pour syrup mixture over granola and stir with wooden spoon or spatula until granola is evenly coated. Turn mixture into a 9×13 or large brownie pan and press evenly into the pan using spoon or lightly dampened fingers. (For easy removal, you may line pan with non-stick foil first.)
For glaze, melt chips and oil together in microwave using short bursts or small sauce pan on stovetop. Be careful not to scorch. Stir thoroughly. Drizzle or pour over granola. Let bars cool completely in pan on wire rack. Cut to desired size.
Note: You may also just use 4 1/2 cups of favorite prepared granola for this recipe.
Recipe ©2012 Michaela C. Jones. Get a printer friendly version here.