When you’re eating gluten free, snacks and quick meals can be hard to come by. This versatile recipe makes 15 chewy take-a-long bars that taste great and are stuffed full of good things.
Note: Not everyone who has celiac disease can tolerate oats, even when the oats are gluten free. If you have questions, talk to your physician or dietitian.
What you’ll need:
2 cups gluten free rolled oats
1 cup coconut
¼ cup ground flax seed
¼ cup butter or margarine
½ cup sweetened condensed milk
2 tablespoons corn syrup
1 cup GF cereal (corn flakes slightly crushed or crispy rice works great)
1 ½ cups of “goodies” in various combinations (e.g. raisins, nuts, sunflower seeds, dried fruit, dried cranberries, chocolate chips, coconut flakes – whatever you can imagine)
Optional: added flavour boosters such as 1 tablespoon frozen orange juice concentrate, 1 tablespoon maple syrup, pinch of cinnamon, or 1 teaspoon vanilla.
The version in the photograph used crispy rice, raisins, mixed nuts, chocolate chips and maple syrup.
What you’ll do:
Heat oven to 325 degrees and line 9 x 13 pan with parchment (or grease the pan).
In small sauce pan, melt the margarine, add condensed milk, corn syrup and flavour booster if using.
In large bowl, mix remaining ingredients. Slowly pour the syrup over the dry ingredients while stirring. Combine well.
Press into pan and bake for 25 minutes, or until edges are golden brown.
Cool for five minutes and then score into 15 pieces with a knife. Cut on score marks when completely cool.
Like this? You might also like geoff’s favorite oatmeal cookies or gf and me’s fruit filled oatmeal muffins. If it’s coconut you’re after, try our double coconut delight!
Photo Credit gfandme 2013
Oh these look fantastic! I don’t have celiac disease but am trying to mostly eat gluten free for other health reasons, and you’re so right… snacks are so much harder to come by when you’re staying away from gluten (and refined sugar). I’ll definitely be giving these a try, with a couple of substitutions. Have you ever tried coconut milk or cream in place of the condensed? I’m kind of a coconut fiend, and am wondering if it would affect the texture much.
Hello and thanks for visiting my site. I have never tried substituting coconut milk, but I think it is a GREAT idea. First, though, I would reduce and sweeten it. Try following the recipe here:
http://detoxinista.com/2012/08/sweetened-condensed-coconut-milk/
It takes a bit of time, but the resulting product can be kept in the fridge for up to a week.
That’s so funny the commenter below wanted to try coconut milk as well. I will definitely try out the sweetened condensed coconut milk when I make these. Thank you for the link!
You’re welcome. I think I’ll try it myself! Let me know how it works out.
Thanks for this recipe. Could we substitute few ingredients with some healthier ones?
¼ cup margarine = use butter or ghee
½ cup sweetened condensed milk = use coconut milk
2 tablespoons corn syrup = use xylitol
Any other ideas or change in measurements?
Thanks for visiting my site and for the great suggestions. I have never used coconut milk in this recipe, but if I were to try it, I would condense it first. Try the recipe found here:
http://detoxinista.com/2012/08/sweetened-condensed-coconut-milk/
As for the corn syrup replacement, you could try honey or agave nectar. Hope that helps!
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