Conceivably, these granola bars are so seedy that you could replace the cup-and-a-half of oats if you had to, but I love oats and am happy I have some that I can eat. Remember that you must locate gluten-free, uncontaminated oats such as those from Cream Hill Estates. The recipe is pretty adaptable to your tastes and the contents of your cupboard. All sunflower seeds or all pepitas are both great. Any dried fruit is great. It would also be very feasible to make these nut-free. Omit the almond extract and replace the almonds with more pepitas!
1/3 cup corn syrup
1/3 cup honey
1/3 cup veg. oil
1/2 tsp almond extract
1/2 tsp vanilla
1 1/2 cups pure, uncontaminated rolled oats
1 cup GF rice crispies
1 cup sunflower seeds (unsalted)
1 cup dried cranberries or raisins
1/2 cup pepitas (pumpkin seeds) (also unsalted)
1/2 cup shredded unsweetened coconut
1/2 cup sliced almonds
1/4 cup sesame seeds
a pinch of sea salt
Line a metal lasagna pan or other pan about 12x15" with parchment paper on the bottom and up the sides.
Combine corn syrup, vegetable oil, and honey in a small, heavy-bottomed saucepan. Bring to a boil over medium heat and boil for five minutes. Remove from heat and allow to cool slightly. Stir in almond extract and vanilla after the few minutes of cooling.
In the meantime, combine the oats, sunflower seeds, rice crispies, cranberries, pumpkin seeds, coconut, almonds, sesame seeds, and salt in a large bowl.
Pour the syrup over the dry ingredients and stir to mix very well. Pour into paarchment-paper lined pan and press in firmly and evenly.
Bake at 350F until golden brown, 20-25 minutes. Remove from oven and allow to cool completely. Cut into bars, preferably with a rotary pizza cutter. I cut them into six 2" pieces lengthwise and then into three 5" pieces crosswise to make 18 bar-shaped bars. Save any bits that crumble off the edges to sprinkle on yogurt. These freeze very well.
