This recipe may look a little familiar to some of you. It’s basically a made-over version of my Gluten and Sugar Free Granola Bars recipe. That recipe was/is good, but it was my first recipe I posted on my blog and it needed a few changes to make them a bit more kid-friendly. Not only that, but my culinary “skills” (if you can call them that.. ha ha!) have improved over the last year. I feel like I have a better idea of what works and what doesn’t. It’s been a fun journey… one that’s definitely not finished!
I am excited this month’s SOS Kitchen Challenge ingredient is coconut oil. I use coconut oil in just about everything.
In a large mixing bowl, combine:
1 ½ cups gluten free rolled oats (I use GF certified Bob’s Redmill)
1 ½ cups crispy brown rice cereal
2 TBSP ground flax meal
⅓ cup organic raisins
¼ cup pumpkin seeds
¼ cup finely shredded coconut (unsweetened)
pinch of sea salt
In a small saucepan over low heat, stir together the following ingredients until just blended (Stir continuously and don’t walk away from your saucepan! Pull it off the heat immediately once blended.):
½ cup honey (agave, or brown rice syrup for vegan)
½ cup almond butter (or sunbutter)
1 TBSP coconut oil
½ tsp cinnamon
Carefully pour the contents of the saucepan into the dry ingredients and combine.
Place in a lightly greased (I use a bit of coconut oil) 11″ x 7″ pan. Using a spatula, press the mixture into the pan. Cover with plastic wrap and place in the freezer. Freeze for at least 2 hours before enjoying (if you can stand it!). Store in an air tight container in the freezer.
This recipe has been tested and approved by two goofy girls – ages 2 & 5. 🙂