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Gluten Free Granola Bars
Emma Drennan

Gluten Free Chocolate Chip Granola Bars

A quick and easy recipe for homemade gluten free granola bars
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Prep Time 10 minutes
Total Time 55 minutes
Servings: 28 bars
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 7 C Malt O Meal Rice Cereal
  • 5 C Bakery on Main Gluten Free Quick Oats
  • 1 Bag Enjoy Life Mini Chocolate Chips
  • 2 Cans Eagle Sweetened & Condensed Milk or 1 can Eagle and 1 can dairy free coconut sweetened and condensed milk
  • 1/2 TBSP organic chia seeds this can be an optional ingredient- I have recently begun adding this to all my batches

Equipment

  • 1 large bowl
  • 1 baking sheet
  • 1 silicone mat or parchment paper I prefer to use parchment paper now, especially when I use one can Eagle sweetened and condensed milk and one can of dairy free coconut sweetened and condensed milk
  • spoon

Method
 

  1. Preheat oven to 375 degrees.
  2. Mix cereal, oats, and chocolate chips together. Add sweetened and condensed milk and chia seeds. Stir very well.
  3. Prepare large baking sheet by placing silicone mat or parchment paper on bottom and greasing sides of baking sheet with butter.
  4. Press mixture into pan using greased fingers or greased ziplock baggie.
  5. Bake for 15-16 minutes or until it is LIGHTLY browned
  6. Let cool for at least 20 minutes
  7. Cut into four equal sections one direction. Then cut in 8-9 sections the other way so you can cut into bars.
  8. Let cool 20 more minutes. Then cut along lines again. They should be cooled enough to stick together.
  9. Store in ziplock bags or freeze by individually wrapping them and placing them in a freezer safe ziplock bag.
  10. ** we do enjoy these warm, so we often don't wait the full time for them to cool and finish sticking together.

Notes

For a DAIRY FREE version use 2 11.25 oz can's of Nature's Charm sweetened and condensed coconut milk.  I take this out of the can and stir really well before adding it to the bowl.  And then you will need to add 4 tsp of chia seeds--this is important!  The coconut milk doesn't work as good at "glueing" the ingredients together, so you need another binding agent which is the chia seeds.  You don't need to soak the chia seeds, just mix them in with everything else.  Also these will need to cool for sure 20-30 minutes before cutting into them, they just need more time to stick together.  They are DELICIOUS though and we love them just as much as my regular recipe.
I would only bake the dairy free using parchment paper on my baking sheet