Gluten Free oatmeal bars

Sunday Morning.

Arthur: What you makin’.

Me: Oatmeal bars.

Arthur: I going to school?

Arthur loves these oatmeal bars. In fact, they were what got him to feel comfortable going to school last year. Some kids needed to bring a special truck, or a special sippy cup. Arthur, he needed an oatmeal bar. So, needless to say, I got really good at making these. They are quick and you can make so many variations of them. Mine happens to also be dairy free, for at the time I was nursing George and had to be off all dairy. They are so good with the coconut oil, I have just kept them that way. The original recipe is from GOOD to the GRAIN by Kim Boyce.

DRY MIX:

  • 2 cups certified gluten-free rolled oats
  • 1/2 cup plus 1 tablespoon flaxseed meal
  • 1/2 teaspoon cinnamon
  • 1/2 cup raisins (or make a combination with golden raisins, dried cranberries, dried figs, dried apricots. So many possibilities)

SYRUP:

  • 1/2 cup honey
  • 1/4 cup dark brown sugar
  • 1 tablespoon unsulphured (not blackstrap) molasses
  • 1 teaspoon kosher salt

2 ounces coconut oil (or 1/2 stick butter), plus extra for greasing the dish

Preheat oven 325 F. Grease 9×9 inch baking dish

Melt coconut oil in pot over medium heat. Add oats and stir oats every minute or so for about 6 minutes. They need to be about two shades darker than they started. Hint: keep some raw oats next to you on the counter as a guide.

When done, put toasted oats in large bowl. Add 1/2 cup of flaxseed meal and the cinnamon to the bowl.

Toss the remaining flaxseed meal with the raisins and chop finely.

Add to bowl with oatmeal mixture.

Make the syrup. Put honey, brown sugar, molasses, and salt into pot and place over medium heat. Stir to combine and cook syrup until evenly boiling. This should be about 6 minutes. Boiling the syrup is important and gives the bars their chew.

Pour syrup over oat mixture and mix until every oat is covered. When completely mixed, put in baking dish and press them out so they are even.

Bake for 25 – 30 minutes. The outer edges of the oatmeal bars should be darker than the middle and it all should have a nice sheen.

Remove from oven and let sit for 10 minutes before cutting. Cut to desired size, and remove to let cool completely.

Store in an airtight container. Enjoy!

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5 thoughts on “Gluten Free oatmeal bars

  1. Davina….about how long is the process for these, start to finish? I am interested in making them, but want to understand the time commitment for them, especially toasting the oats part. Also, is there a quicker syrup (or something I can buy instead)?
    Thanks!
    M

  2. Hi there!

    They really do not take that long. The toasting oats takes maybe 4-5 minutes…and the syrup also maybe 4-6 minutes. I chop the raisins while the oats are toasting to save time. Then mixing only takes a minute or two. Then you bake them about 25 minutes. I have never used a store bought syrup..honestly, not sure what is out there and what would work the same…but if you find one-let me know;-)! Also, after you make these a couple times, it goes much faster because you know what can be multitasked! So maybe overall WITH cooking time 40-45 minutes? Totally worth making…they are GREAT. Let me know how they work out. And, thanks for checking out the post!

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