1 1/2 GF Rice Krispies (I have substituted plain chex cereal crushed up)
1 Cup GF Oats (I used rolled Bob’s Red Mill GF Rolled Oats)
3 Tablespoons ground flax
1/4 cup finely chopped dried fruit
1/4 cup finely chopped nuts
1/2 cup mini chocolate chips (optional)
1/4 cup honey
2 Tablespoons brown sugar
1/3 cup nut butter
1 teaspoon vanilla
Combine dry ingredients in a large bowl. Set aside.
In a small saucepan over medium heat melt the honey and the brown sugar together. Remove from heat and add nut butter and vanilla. Stir well until incorporated and smooth. Pour over the dry ingredients stirring as you pour. Continue to stir until all the dry ingredients are covered in the sauce.
Grease pan of choice or line with parchment. I used a Pampered Chef mini muffin pan and this scoop to fill. (I got about 30). After you fill the tin really press it down hard to pack it in.
Other ideas for tins – Pampered Chef Brownie Pan, Rimmed Cookie Sheet, 9X13 pan. Or you could just use the scoop and really pack it in the scoop.
- The chocolate chips will kind of melt when you pour the sauce over the dry ingredients.
- I’ve never actually had a Clif Bar, but I think that they don’t have big chunks. Since I used the rolled oats it’s, they are kind of big, this didn’t detract from them, in my opinion. But, you could used a blender, magic bullet or such to cut your oats down. I would measure first and then blend.
- These are slightly addictive.
- These can be kept in the fridge. I don’t like my granola bars cold, but we also ate these in a couple of days. Refrigerate or don’t at your own discretion.
***Update: I updated pictures. Also, I added some updates to the recipe.