Coconut Crunch Granola Bars: GF, Vegan, Peanut and Tree Nut Free

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My girls have pretty active sweet tooths (sweet teeth?) just like their Mommy.  One of their favorite treats is a granola bar.  Cascadian Farms makes two granola bars we have found that are egg, dairy, peanut, tree nut free.  They are Harvest Berry and Oatmeal Raisin.  The girls love them, but they can be difficult to find.  Stores around us are inconsistent carrying these and the other Cascadian Farms flavors are not safe for us.  It can be quite frustrating to search for a product in two or three stores where you have seen them before and come up empty handed.

This seems to be happening more and more, which is driving me to find or create more recipes for the foods we love.  There is nothing more safe or guaranteed healthy than a homemade version because I can control the ingredients and the process.  I know these are made in an allergen free facility because I’m the kitchen manager.  (Self proclaimed, of course.)

I started by searching for yummy looking granola bar recipes that I could modify.  I found these on the Bless This Mess blog, which I love, and they looked so good to me… Chocolate Peanut Butter Pretzel Granola Bars.  Of course, for us, there are at least three reds flags in the name alone (chocolate=dairy, PB=nuts, pretzel=gluten), so I knew I would be in for some big changes.

My version does have coconut, so if you can’t have that, all you have to do is replace the coconut oil with safe “butter” alternative of your choice and omit the coconut flakes.

These are going to be a new staple at our house.  The best part is, I will never have to go on a hunt for safe granola bars again.

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Coconut Crunch Granola Bars

Ingredients:

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1/2 cup coconut oil

1/2 cup brown sugar

1/2 cup honey (substitute molasses or agave for vegan version)

1/2 cup WowButter

2 tsp. Pure Vanilla Extract

3 1/2 cup gluten free oats

1 cup brown rice cereal (I use Erewhon Crispy Brown Rice Cereal)

2 cups Glutino pretzels

2/3 cups Enjoy Life mini chocolate chips

4 tbsp. Unsweetened shredded coconut

2 Tbsp. Chia seeds

First, the fun part.  You need to schmoosh your pretzels.  The girls helped with this task, as they are professional food schmooshers.  We do it with ziplock bags and toy hammers, but any way you want to crumble them up will be acceptable.

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Combine your pretzel pieces, oats, rice cereal, coconut flakes, and chia seeds in a large bowl.

In a small saucepan, heat the coconut oil, brown sugar, honey, Wowbutter, and vanilla over med heat, stirring constantly.  It will bubble slightly as you stir.  Keep stirring until it looks smooth and the sugar looks dissolved, then remove from heat and pour immediately over the oat mixture.  Stir together until well combined.

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Press the mixture into two square 8×8 pans or one 9×13 rectangular pan, which has been lined with parchment paper.  If you have two helpers, like I did, I recommend using two pans.  Then sprinkle the chocolate chips over the top and press them into the bars.  They will begin melting, so be quick or your hands will be covered in melted chocolate.  Resist the urge to cut them right away.  I tried and they fell apart.  Place them in the fridge until they are cool and solid (about 15-20 minutes should do it).

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Then lift them out of the pans, paper and all, cut them into your desired shape and enjoy!

A good sharp knife works best.  I thought a pizza cutter would be clever, but it didn’t work too well.  A good sharp knife.

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