Granola Bars

Chewy Chocolate Chip Granola Bars

Ingredients:

Nonstick cookies spray

1 3/4 cups gluten-free quick-cooking oatmeal (I used regular Quaker no allergies in our house)

1 1/4 cups gluten-free crisp-rice cereal (again I just used Rice Krispies)

1/2 cup mini gluten-free semi-sweet chocolate chips (yep regular toll house for me!)

1/3 cup lightly packed light-brown sugar

1/3 cup vegetable oil

1/3 cup honey

Direction:

Spray an 8x8 inch baking dish with nonstick cooking spray; line baking sheet with parchment paper leaving a 1-inch overhang on all sides. Set aside. (I didn't use parchment and it was a big deal)

Place oatmeal and rice cereal in a large bowl; stir to combine. Set aside. (I put mine in a metal bowl the syrup mixture is really hot when you stir it together)

In a medium saucepan mix together brown sugar, oil and honey. Place over medium-high heat; bring to a gentle boil. Cook, stirring, for 1 minute. Remove from heat and add to oatmeal mixture; stir until oatmeal mixture is fully coated and well combined.

Evenly pour oatmeal mixture into prepared baking dish; sprinkle with chocolate chips. When mixture is cool enough to touch, press down into pan. Let cool to room temperature. Cut into 16 (1x4 inch) bars. Granola bars can be stored at room temperature in an airtight container for up to 1 week and frozen up to six months.

The only thing I think I'd do different next time is maybe add a dash of vanilla to cut the stronger honey taste?