Have you ever read the back of a food package and seen all of the ingredients in the simplest of items? I have to! My children are both allergic to such familiar items that it has become second nature to see what is in a product, and make a mental note of who can/can’t eat it. Then, we have the wonderful battle of, Can I eat that? I wish I could eat that! Why does he get to eat that?
I wish I could buy convenient breakfast foods. Cereal is as convenient as it gets at my house. I have only found one breakfast bar that is Gluten Free and Dairy Free and they are almost $5 a box. With 3 kids they go fast! So, like my other great recipes this one has come out of necessity. I have made some super yummy, granola bars that are dairy free, gluten free, and disappear quickly!
You guys will have to try these! You won’t go back to store bought bars!
Homemade Granola Bars (GFCF)
- 3 cups Oatmeal
- 1 ½ cups chopped pecans
- 1 cup coconut (optional)
- ¾ cup sunflower kernels
- 5 TBSP Butter flavored Crisco
- 1 cup honey
- 1/3 cup brown sugar
- 1 tbsp. vanilla
- ½ tsp. salt
- 1 cup Raisins/craisins
- 1 cup choc chips (Ghirardelli Semi sweet are Dairy free)
Preheat oven to 350. Line 9×13 with parchment
Toss oatmeal, pecans, and coconut together on a sheet pan and toast for 10 minutes. Until lightly browned.
Transfer to large bowl and stir in Sunflower Kernels.
Reduce oven to 300 degrees
Place Crisco, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.
Cook and stir for a minute, then pour over the toasted oatmeal mixture.
Add the Raisins.
Sprinkle Chocolate Chips in the Bottom of the pan.
Quickly dump and press the oat mixture in the pan and bake for 25-30 minutes until golden brown.
Cool for at least 2-3 hours before cutting into bars.
Makes 16-24 bars depending on size!
I have lots of great breakfast recipes!
I linked this recipe up over at Beauty and Bedlam!