I’m not gluten free, but we avoid gluten in our family during the weekdays and whenever my energy and willpower are high enough to bake this way. My husband feels better when he eats grain-free, I lose weight when I eat dairy-, gluten-, and sugar-free, and the kids don’t notice that these granola bars are GF because they don’t have a gummy or chalky consistency that usually happens without wheat. I do make them with whole wheat flour occasionally, but in general, we love them most this way. The brown sugar and chips can easily be omitted.
This recipe is vegetarian, gluten-free, and dairy-free.
A Serious Number of Granola Bars
Makes 5 dozen big bars
3 teaspoons vanilla
1 ¾ cups canola oil
1 ¼ cups honey
½ cup brown sugar
2 tablespoons molasses
2 cups Bob’s Red Mill One to One Flour
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon baking powder
9 cups rolled oats (gluten-free if possible, and not quick oats)
1 cup dairy-free chocolate chips
½ cup butterscotch chips (optional—never dairy-free!)
Mix ingredients, in order listed, in a mixer bowl (blend once after adding molasses, then again after adding chips) and chill in the refrigerator overnight.
The next day, press into a greased 13” x 19" sheet pan (see, I told you these were big).
Bake at 325 for 18-22 minutes.
Slice into individual squares. This makes such a large number of bars that you can then keep, or freeze, or give!
Find more great food recipes in my second book, Lark Parties! #livinglark
