This recipe was featured originally on Sarah’s personal blog, GazingIn. To see the story behind them, and why we create allergy-friendly recipes now, please read the entry.
Allergy Friendly Chocolate Covered Cherry Granola Bars
- 2½ cups crisp rice cereal (see notes)
- 1½ cups 1 minute quick cooking or old-fashioned oats, gluten-free (see notes)
- ½ cup Dried Cherries
- ½ cup dark chocolate chips (vegan/GF/nut safe)
- ¾ cup SunButter Natural Sunflower Seed Spread
- ¼ cup raw honey
- ¼ cup pure maple syrup
- ¼ cup brown sugar, packed
Spray or lightly oil a 9×13″ pan. Line with parchment paper cut to fit bottom of pan, and up the end sides. Spray or oil the paper.
Mix the cereal, oats, cherries and chocolate chips together in a large bowl.
Add the Sunbutter, honey, maple syrup and brown sugar to a medium mixing bowl, heat in microwave for 1 minute on high. Remove and stir until smooth.
Add to dry mix, stir till thoroughly combined with a silicone spatula. Pack into prepared pan, pressing down evenly.
Let cool for an hour, cut with a sharp knife into bars. Wrap each bar individually. For best storage, keep in refrigerator or freezer until snack time.
On crisp rice cereal, I have found the store brands to be safer than the name brand – mostly due to the ingredient list. Does one need high fructose corn syrup in it? No. So read the labels, you might find the generic looks better as well.
I don’t often keep quick oats in the house, so I take regular old-fashioned oats and run them through my mini-food chopper to blitz up a bit. This works just fine!