Crunchy Granola Bar

Molly has been after me for quite some time to come up with a crunchy granola bar. I have fiddled in the past but never had anything I was happy with until recently. These simple bars are perfect for breakfast on the go or a quick snack. The bits that break off are great for a granola/yogurt parfait

Crunchy Granola Bar

Molly has been after me for quite some time to come up with a crunchy granola bar. I have fiddled in the past but never had anything I was happy with until recently. These simple bars are perfect for breakfast on the go or a quick snack. The bits that break off are great for a granola/yogurt parfait

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Prep Time 15 minutes mins

Cook Time 18 minutes mins

Total Time 33 minutes mins

Servings: 16 Bar

Course: Breakfast, Snacks

Calories: 117.9

Ingredients Method Nutrition Notes

Nutrition

Serving: 1gCalories: 117.9kcalProtein: 0.756gPhe: 30.9mgPKU Exchanges: 2.06exch

Ingredients

  

1x2x3x?

• 1/2 c Oats, quick or regular, dry Rolled oats
• 2 c Puffed Rice Cereal (different than Rice Krispies)

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• 28 units Snack Factory Gluten Free Pretzel Chips 1 cup
• 35 g Coconut, Unsweetened Flakes

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• 1/4 c Coconut Oil
• 1/4 c Honey
• 3 TBSP Pure Maple Syrup
• 1 tsp Vanilla Extract
• 3 units Inulin FOS 3 scoops

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• 1/4 c Wheat Starch
• 1/2 tsp Baking Powder
• 1/2 tsp Salt
• 1/2 tsp Xanthan Gum
• 1 1/2 tsp Metamucil coarse ground original

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• 1 1/8 c Rice Krispies Cereal

Method

 

1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper for easy cleanup.
2. In a food processor, lightly pulse the puffed rice cereal to crush it a bit. (10 pulses for 2 seconds each should do it.)
3. Spread the puffed rice cereal and oats on to the prepared baking sheet. Place in the oven and toast for 7 minutes. While the cereal is in the oven, place the GF pretzels in the fod processor and pulse 12 to 14 times for 2 seconds each.
4. Add coconut and pretzel pieces to the cereal and toss well. Place back in oven and cook for 6 more minutes until the coconut lightly toasts and browns.
5. In the meantime, combine the honey, maple syrup, coconut oil and vanilla extract in a small saucepan and place over medium heat for two minutes. Stir with a whisk. Turn off heat and set aside.
6. Combine the wheat starch, xanthan gum, salt, baking powder, Metamucil and inulin fiber in a small bowl. Set aside.
7. Once the puffed rice mixture is done, remove it from the oven and reduce heat to 300 degrees.
8. In a large bowl, lightly crush the rice krispies with your hands. Add the puffed rice mixture and the honey combo. Stir to combine. Add the wheat starch mix. Thoroughly combine.
9. Line a 9 x 13 baking pan with parchment paper and lightly grease with coconut oil. Turn the granola bar mixture on to the pan. Spread evenly, pressing down a bit to get a smooth top (I use a small rolling pin or offset spatula).
10. Bake for 18 minutes. Remove from the oven and score the cooked granola into 16 bars. Once they cool completely (about one hour) use a serrated knife to fully cut into 16 rectangles.
11. Store in a cookie tin up to one week.

Notes

Reader Q&A:
Q: Hi Brenda, can you tell me what the inulin is for? I saw on an old Facebook post that it is explained in the notes but there are no notes I can see. Thanks for your help. I’d also appreciate any ideas do lower the protein in the recipe a little. Thanks! A: Hi Iris,
Inulin helps to bind the granola bar and is a good prebiotic for the gut. To lower the phe, add some crushed low protein cereal, such as milupa flakes, in place of the puffed rice.
Brenda

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