My friend Jenn Panella is lactose intolerant and wanted to try making her own granola bars at home but needed a recipe that fit her diet restrictions. These are the yummy bars she made combining my recipe and her recipe. This is a good lesson; we all have different needs when eating and we need to work together to come up with healthy options that work! Yay Jenn for thinking outside of the box!
Cookbook: Go Dairy Free by Alisa Marie Fleming.
- 3 cups crispy rice cereal
- 2 1/4 cups Quick-Cooking Oats
- 1/2 c sliced almonds
- 1/2 c unsweetened shredded coconut
- 2/3 c semi-sweet chocolate chips
- 1/2 c agave nectar
- 1/4 c light brown sugar
- 1 c creamy almond butter or peanut butter ( I used fresh almond butter, so it had no sugar or salt)
- 1 1/2 t vanilla extract
- 1/2 t salt (omit if using salted nut butter)
- Grease 9x13 inch baking dish.
- Combine the cereal, oats, almonds, and coconut in a large bowl, and set aside.
- In a small saucepan, bring the agave nectar and brown sugar just to a boil over medium heat. Immediately remove from the heat and stir in the nut butter, vanilla, and salt.
- Gently stir the hot gooey mixture into your awaiting cereal mix until it is well incorporated.
- Let it sit and cool for about 2 minutes.
- Stir in the chocolate chips.
- Press the mixture firmly into your prepared dish.
- Using a sheet of wax paper or a sandwich baggie around your hand while pressing will help to avoid sticking issues.
- Freeze the bars for 30 minutes.
- Remove the granola from the freezer and cut into bars.
- Store them in the refrigerator or freezer.