Oats & Honey Granola Bars
bonCook products used: Perforated Baking Sheet, Square Flexipat or Deep Flexiflat, Mini Cake Mold, Mini Whisk, Heat Resistant Spatula
Ingredients
1 1/2 cups rolled oats (Use gluten free oats for a gluten free version)
1/2 cup rice crispies cereal
3 tablespoons cornmeal
Pinch of salt
1/4 teaspoon baking soda
1/4 cup honey
2 tablespoons canola oil or coconut oil
3/4 teaspoon vanilla extract
1/2 tablespoon brown sugar
Directions
Preheat oven to 350 F. Place Square Flexipat on Perforated Baking Sheet, (or double the recipe and use the Deep Flexiflat).
Combine the oats, rice crispies, cornmeal, salt and baking soda in the Stainless Mixing Bowl.
In the Mini Cake Mold, mix the honey and canola (or coconut oil). Place in the microwave for 30 seconds to 1 minute.
Stir to melt the coconut butter then add the vanilla and brown sugar. Use the Mini Whisk to combine, and then mix the wet with the dry ingredients.
Transfer the mixture to the Square Flexipat and press down hard. I used the back of a measuring cup (spray or oil the bottom so it does not stick) and it worked well.
Place in preheated oven for 20 to 25 minutes. The bars will be golden on top. Remove from the oven and let cool in the Flexipat for 10-20 minutes. Remove from the Flexipat and then cut while the bars are firm, but still somewhat soft. (Do not let them harden before cutting). Place on a cooling rack to cool completely.
Store in a sealed container or wrapped in plastic wrap.
This recipe is from one of my favorite cookbooks, Half Baked Harvest from Tieghan Gerard. The recipe is easily doubled to fit into the Deep Flexiflat. These granola bars taste just like the boxed version you can buy at the store, but these are so much better, and you know exactly what ingredients are involved. These bars are perfect for afterschool snacks, or even breakfast. Make a double batch for the week, or a perfect snack for a sports team.