I can't be the only one that finds gluten-free granola bars expensive.  This recipe is great, because you can make your own big tray of granola bars, slice and store for eating through the week.   If desired, you could also add some nuts to the mixture that goes in the oven, if you like.  It was inspired by an easy kids recipe for homemade granola bars in my daughter's Highlight's magazine.  Several alterations later, and we have the recipe below!  The kids have been loving them.  Some of our other favorite homemade granola bars are: key lime granola bars, delicious peanut butter granola bars, oatmeal berry jam bars, raspberry baked oatmeal, and several cookie-style varieties like granola bar bites, Aussie bites, and pumpkin granola cookies.  And, if you want something more treat-like, you could make some yummy Monster cookies - a definite favorite!   Enjoy~!

Freshly cut gluten-free granola bar.  Yum!

Easy Homemade Granola Bars

Makes 9 x 13 pan, which you can slice any size

Preheat oven to 325 F.  Line a cookie sheet with parchment paper.   Line a 9 x 13 pan with parchment paper, set aside for later.

In a large bowl, mix together:
1/4 cup brown sugar
1/4 cup oil
1 tsp ground cinnamon
pinch salt

Add, and mix in, until thoroughly covered with oil/sugar:
3 cups whole oats (GF if celiac or sensitive)
1 cup unsweetened shredded coconut
1/2 cup pumpkin seeds (optional)
1/2 cup sunflower seeds (optional)

Spread the oat mixture onto the parchment-lined pan.  Bake at 325 F for 15-20 minutes.  While this is baking, you can prepare the syrup mixture.

Oats, coconut and seeds (if desired), ready to toast.

In a medium-sized saucepan, mix over medium-low heat, 2-3 minutes, until the mixture is looking nice and smooth:
3/4 cup brown sugar
1/2 cup honey
1/2 cup agave

Add and mix in thoroughly:
6 Tbsp oil 
1 tsp salt
1 tsp vanilla extract

Set to low heat, and mix in, stirring til smooth (chips have melted):
1/2 cup high-quality semi-sweet or dark chocolate chips

Stirring in the chocolate chips - almost time to mix it all together.

In a large bowl (can be the same as before), toss together:
4-5 cups puffed, crispy rice cereal (I like to use the kind made with brown rice)
Oat/coconut/seed mixture from oven (It's fine if it's piping hot, fresh from the oven)

Give your chocolate syrup a final good mix, and then pour on top of the oats and crispy puffed rice mix.  Stir until evenly coated.  Scoop granola mixture into the 9 x 13 pan lined with parchment paper.  Press down with the back of your spoon or spatula.

Just after being pressed into the pan. (We could resist taste-testing before cooling)

Allow granola bars to fully cool.  You can put them in the refrigerator for an hour or so to help them cool faster.  Slice into desired sizes.  You can wrap them in plastic wrap, wax paper, or parchment paper and store for snacks and school lunches.  Enjoy!

Sliced granola bars

Individually wrapped bars

Easy Homemade Granola Bars by Successfully Gluten Free!

 These are soft, tasty rolls that everyone around here enjoys.  I always try to have leftovers in our freezer since they're great for sandwiches, with soup or salad, with sloppy joes (thank you Pioneer Woman - your recipe is probably the only one I've ever liked), and any and all other dishes where a roll or breadstick might be nice to eat.  Enjoy!

Rolls with onion powder and dried minced onion in them.

Rolls with garlic powder and dried garlic flakes.

Piped into breadstick shapes. Fun!

Soft, Versatile Lunch or Dinner Rolls

Makes ~20 large rolls or 30 smaller rolls

In a large measuring cup, combine the following and let rest 5-10 minutes, until it has frothed up nicely: 

2 cups warm/hot water

6 Tbsp honey OR 6 Tbsp sugar (both work - you'll just end up with a slightly different flavor/texture depending on which you use - both are great, although I love the honey best)

4 tsp active dry yeast OR rapid-rise yeast

In a large mixer, combine the following: (It's important to mix the dry ingredients first to avoid clumping in GF baking)

2 cups brown rice flour

1 1/2 cups arrowroot starch

1 1/2 cups tapioca starch

1/2 cup quick-cook steel cut oats (*If you don't want to use these, leave out and use 1/2 cup less water*)

1 Tbsp xanthan gum

1 tsp salt

4 tsp baking powder

Optional add-ins if you'd like some onion/garlic flavor in your rolls:

1 tsp garlic or onion powder

1 - 2 Tbsp dried minced garlic or onion

Add into the flour mixture and beat : 

yeast mixture, from above

6 Tbsp butter, softened

4 eggs

2 tsp apple cider vinegar

Scoop batter or put it into a large ziploc and pipe out roll shapes onto 1, 2 or 3 parchment-lined baking pans (I only use 3 pans if I'm making something like some bread sticks that I'd like more spread out and not bumping into each other).   Smooth batter with water.  Cover with upside down baking sheets and let rise 30 - 40 minutes in a warm location until doubled in size.   

Piped out rolls before and after rising (covered with upside down pans)

Different sorts of rolls piped out - I like to use a medium cookie scoop for the round rolls. 

Piped out breadsticks.  Yum! 

Brush the rolls with: 

2 - 3 Tbsp butter, melted

Bake rolls at 375 F or 350 F convection for 20 - 30 minutes, depending on the size of your rolls.  If you make large rolls all on 1 pan, they will all be pressed together and bake for 30 minutes.  If you make smaller rolls divided between two pans or three pans, they'll cook closer to 20 minutes.  They should be a nice, dark golden brown color.  

Fresh from the oven. 

Remove rolls to cooling racks.  Let cool fully before slicing.  You can certainly serve them while warm.  They're a favorite!  Enjoy! 

These ones were just so pretty. 

Soft, Versatile Lunch or Dinner Rolls by Successfully Gluten Free!