These home-made granola bars go quickly so you might want to double the batch!
Thank you to Kristi Weber for sharing this recipe! She notes that this recipe can be gluten or allergy-free by substitution.
1 cup ground oats (use food processor, Vita Mix, or Magic Bullet)
2 cups whole oats (old-fashioned works best)
3 Tbsp. melted butter
1/4 cup oil OR applesauce
1/4 cup honey OR brown rice syrup, maple syrup, etc.
1/2 cup packed brown sugar
1 tsp. vanilla
1 tsp. salt
1 egg or egg substitute (1T freshly ground flaxseed/3 T water)
Blend together all ingredients except oats. Add oats and mix until completely blended.
At this point, you can divide the "dough" into two batches: one for pumpkin spice, and the other for the triple blend.
For Pumpkin Spice, Add:
1/4 cup pumpkin puree
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. ginger
For Triple Blend, Add:
1/3 cup semi-sweet chocolate chips
1/3 cup dried cranberries
1/3 cup chopped or slivered almonds
(other variations can include: coconut, raisins, sunflower seeds, sesame seeds, etc.)
Press portions into Flexipan Tray of choice (on the Perforated Baking Sheet) - I prefer the Medium Tartlet Tray. Bake at 340 F for approx. 30 minutes.
Cool completely in Flexipan Tray before removing to serve or store.