Ingredients
Scale
- 2 c. crispy gluten free brown rice cereal
- 1 1/2 c. rolled oats
- 1/2 c. refined coconut oil
- 3/4 c. honey (use brown rice syrup for vegan)
- 1/2 c. peanut butter (or seed butter for nut free option)
- pinch of sea salt
- 1/2 c. mini nondairy chocolate chips (optional)
Instructions
- Line an 8×8 pan (or a small rectangular pan) with parchment paper. Set aside.
- In a medium bowl, mix together the oats and cereal.
- Melt the coconut oil and honey together in a saucepan over medium heat. Bring to a boil and then reduce heat. Allow to simmer for another 2 minutes, stirring often. Cooking the honey with enough time at this point is what will help keep the granola bars in tact.
- Add the nut or seed butter into the saucepan until melted. Remove from heat.
- Press firmly into the pan with a small piece of parchment paper to keep from sticking to your fingers.
- Allow to cool down for 5 minutes just so your chocolate chips don’t melt when added. Press the chocolate chips into the top of the granola bars.
- Chill in the fridge for 1-2 hours until set. Slice and enjoy!
Nutrition
- Serving Size: 1 Granola Bar
- Calories: 182
- Sugar: 9g
- Sodium: 83mg
- Fat: 8.5g
- Carbohydrates: 14g
- Fiber: 1.8g
- Protein: 4.5g
