Quick gluten-free, vegan granola bars
Always late to class and wanting a breakfast you can shove in your bag on your way out? Suspicious of “soy protein isolate” and other difficult-to-identify ingredients in packaged granola bars? I like Luna, KIND, and Chewy bars as much as the next person, but homemade granola bars require little work and are about as affordable as store-bought bars.
Following is my favorite recipe, which riffs off Smitten Kitchen’s Thick, Chewy Granola Bars:
- 1 ¼ cups rolled oats
- Generous tablespoon of cinnamon
- Generous pinch of salt
- 1 cup pitted and diced dates
- ½ cup chopped unsalted nuts
- ½ cup sweetened coconut flakes
- As much dark chocolate as your heart desires, chopped
- Handful of chia seeds
- 1 mushed banana
- 2 tablespoons oil
- ½ cup nut butter
That’s a loose guide to ingredients and quantities. So long as you’ve got oats as a base, nut butter to bind things together, and dates for sweetness, you’re in the clear. I’m a fan of mixed nuts and almond butter. Market Basket likely sells nuts and nut butter for cheap. These are also things that can be bought in mass quantities for lower prices.
Few instructions are required. Preheat the oven to 350°F. Mix the oats, cinnamon, salt, coconut flakes, chia seeds together (just so the cinnamon and salt can be evenly distributed).
Mix in everything else.
Lay it out onto an ungreased pan.
Bake until your house smells great and the granola is crispy on the edges and golden everywhere else.
Remove from the pan and break it up as you please.