Gluten-Free Chewy Granola Bars

Shared by Ben · with credit

Original recipe from kingarthurbaking.com · shared with credit by Ben

I make these chewy oat bars with whatever dried fruit and nuts I have on hand, so they always taste a little different. They are my go-to for busy mornings or an afternoon snack that feels like a treat.

Ingredients

• 1 2/3 cups (149g) quick-cooking oats*
• 1/2 cup (46g) King Arthur Oat Flour
• 1/3 cup (67g) granulated sugar
• 1/2 teaspoon table salt
• 1/4 teaspoon ground cinnamon, optional
• 2 to 3 cups (283g to 425g) dried fruits and nuts, chopped/diced
• 1 teaspoon King Arthur Pure Vanilla Extract
• 6 tablespoons (85g) melted butter or 6 tablespoons (74g) vegetable oil
• 1/3 cup (113g) honey, 1/3 cup (106g) maple syrup, or light corn syrup
• 1 tablespoon water

Instructions

1. Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.
2. Stir together all the dry ingredients, including the fruit and nuts. For best texture and easiest cutting, be sure the fruits and nuts are cut/chopped into small, fairly uniform pieces.
3. In a separate bowl, whisk together the vanilla, melted butter or oil, honey or syrup, and water.
4. Toss the wet ingredients with the dry until the mixture is evenly moistened.
5. Spread the mixture in the prepared pan, and pat down gently.
6. Bake the bars for 25 to 30 minutes, until they're golden brown around the edges.
7. Remove the bars from the oven, loosen the edges, and cool for 5 minutes.
8. Use a knife (or bench knife) to cut the bars while they're still warm in the pan; remove from the pan, and cool on a rack.
9. Wrap the bars individually to store. Alternatively, store the bars in layers with parchment in between; or place them in a single layer on a plate, and cover with plastic. In humid weather, it's best to store bars in the refrigerator. For longest storage, put individually-wrapped bars in the freezer.

Nutrition (per serving, estimated)

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