Gluten-Free Honey Oat Bars
You can bake gluten-free honey oat bars that include delicious granola bars in the mixture. The granola bar mixture will need to cool overnight before you can bake it and later use it in the following honey oat bars recipe. (Scroll down to see the Gluten-Free Granola Bars recipe.)
Honey Oat Bars
Preparation time: 25 minutes
Cooking time: 35 minutes
Yield: 32 servings
1/2 cup butter, softened
1 cup packed brown sugar, divided in half
1/2 cup plus 1 tablespoon plus 1 teaspoon (66 grams) almond flour
1/3 cup minus 1 teaspoon (41 grams) brown rice flour
2 tablespoons (20 grams) potato starch
1/2 teaspoon xanthan gum
1/2 cup butter
1/4 cup granulated sugar
1/2 cup honey
1-1/2 teaspoons vanilla
6 Granola Bars (scroll down for the recipe), crushed
2/3 cup semisweet chocolate chips
1/2 cup chopped walnuts
Preheat the oven to 400 degrees F.
Grease a 13-x-9-inch cake pan with unsalted butter and set aside.
In a medium bowl, combine 1/2 cup softened butter with 1/2 cup packed brown sugar and mix well.
In a small bowl, combine the almond flour, brown rice flour, potato starch, and xanthan gum.
Mix with a wire whisk until the mixture is one color.
Stir the almond flour mixture into the butter mixture to form a dough. Press the dough into the bottom and 1/2 inch up the sides of the prepared pan. Prick the crust with a fork and bake for 8 to 10 minutes, until light golden-brown.
Remove from the oven and cool on a wire rack.
Meanwhile, make the filling. In a large pan, melt the butter over medium heat. Add the other 1/2 cup brown sugar, granulated sugar, and salt and mix well.
Add the honey, eggs, and vanilla and beat until combined.
Stir in the crushed Granola Bars, semisweet chocolate chips, and walnuts.
Pour over the cooled crust and bake for 20 to 30 minutes, or until the filling is set and light golden-brown.
Cool completely on a wire rack before cutting into bars.
Per serving: Calories 158 (From Fat 76); Fat 8g (Saturated 3g); Cholesterol 31mg; Sodium 28mg; Carbohydrate 20g; Dietary Fiber 1g; Protein 2g.
Preparation time: 20 minutes, plus rest time
Cooking time: 40 minutes
Yield: 60 bars
1 cup unsalted organic butter
3/4 cup packed brown sugar
1/2 cup honey
12 ounces smooth or chunky almond butter
5-1/2 cups gluten-free rolled oats
2 eggs, beaten
2 teaspoons baking soda
1/2 teaspoon salt
1 tablespoon vanilla
4 cups diced dried fruit, chopped nuts, coconut, and M&M candies
In a large saucepan over low heat, melt the butter, brown sugar, honey, and almond butter, stirring until the mixture has a smooth and even texture.
Remove from the heat and add the rolled oats.
Stir until combined.
Stir in the eggs, baking soda, salt, and vanilla until well-combined.
Add the fruits, nuts, coconut, and M&Ms.
You can use any combination of any of these ingredients as long as they add up to 4 cups.
Cover the dough and let it chill overnight to let the oats absorb the eggs, butter, and almond butter.
When you’re ready to bake, preheat the oven to 300 degrees.
Line two cookie sheets with parchment paper. Divide the dough between the cookie sheets and pat it into an even layer about 1/2-inch thick.
Bake for 20 minutes and then rotate the pans and move them around on the racks. Bake for 20 minutes longer, until the bars are light golden-brown and set.
Cool completely and cut into bars.
Store in an airtight container at room temperature.
Per serving: Calories 155 (From Fat 85); Fat 10g (Saturated 3g); Cholesterol 16mg; Sodium 71mg; Carbohydrate 16g; Dietary Fiber 1g; Protein 3g.