If you’re a fan of crunchy granola bars, and of Nature Valley Honey and Oat bars in particular, this recipe tastes so much like the real thing, you may find yourself sitting in front of a waterfall and wondering how you got there! Sweet, salty, hard and crunchy – this is all the goodness of the original, without any of the barley, wheat and other gluteny stuff that makes us sick.

3 c Gluten Free Old Fashioned Rolled Oats (I used Bob’s Red Mill)
3 c Gluten Free Rice Cereal (I used Kellog’s Gluten Free)
6 Tbsp (about 3 oz or 85g) Better Batter Gluten Free Flour
1/4 tsp salt
1/2 tsp baking soda
1/2 c honey, maple syrup, or corn syrup (I used honey)
1 tsp molasses
1/4 c oil (you can use any kind, I prefer a plain oil)
1 1/2 tsp vanilla extract
1 tbsp brown sugar

You will need to heat your oven to 350 degrees F. Grease an 11×15 jelly roll pan, and line with parchment paper or release foil so that a ‘lip’ of 2 or more inches hangs off of each side. Grease the parchment or release foil. Grease a second sheet of foil or parchment for pressing purposes and have a second pan (such as a 9×13 pan) ready for pressing purposes.

In a mixing bowl, blend together the gluten free oats, gluten free rice cereal, Better Batter flour, salt and baking soda, until evenly combined.

In a small saucepan or microwave proof measuring cup, blend together the honey/maple syrup/corn syrup, molasses, and oil. If on the stove, heat until boiling and boil hard for one minute. If in the microwave heat on high for 1.5 minutes.

Stir your vanilla and brown sugar into the hot oil/syrup, and blend until well combined. Immediately pour over the oat mixture. Mixture will be very wet and sticky at first and will thicken as you mix.

Immediately turn out into the greased/lined pan. Taking the prepared second sheet of foil and the pan, apply pressure evenly across the pan, until you ‘crush’ all of the granola mixture into the pan to a depth of about 1/4 inch. Do not be gentle about this!!

Remove the second sheet of foil and bake for 15 minutes. Remove the pan from the oven and allow to cool for 10 minutes, watching carefully. As soon as ten minutes is up, gently remove the entire sheet from the pan, using the foil to carefully lift/ease the granola sheet off the pan. IMMEDIATELY score into bars using a large, flat sided spatula – try not to cut through the foil! You must work quickly as this goes from too hot to cut – to just right – to too crisp to cut within about 2 minutes. Immediately slide the sheet of bars onto a rack to cool. Allow to cool completely before storing in an airtight container or wrapping individually.