Delicious Gluten and Dairy Free Granola Bar Mummies

granola barsLike many people, fall is my favorite season! I love making cute recipes that are festive. So, when my son’s school started planning their annual fall festival and were desperately seeking bakers I agreed to help. There are so many cute things to do for a Halloween baked good but to be honest; I was kind of bored of cupcake witches and cookie spiders. I wanted to make something not only cute, but hearty as well. I love sugar and often time’s one cupcake leaves me wanting more; definitely not the case with this recipe. After one I felt full and satisfied!

I have had a couple granola bar recipes I have wanted to try for a while so this gave me the push. Of course I had to make it festive so I made mummies. I am gluten and dairy free so these I tailored the recipe a bit to accommodate; actually I find that most recipes I tweak.

If you have a function to attend in the next two weeks or you simply are looking for a fun and filling snack, look no further. These will not disappoint!

Happy eating…

Granola Bars

2 cups old-fashion oats

¾ cup toasted wheat germ (I used ground flax seeds instead. I think the fiber helps keep you full)

¾ cup chopped walnuts

¾ cup dried cranberries

2 Tbsp. packed brown sugar

1 tsp. ground cinnamon

½ tsp. salt

½ cup honey

½ cup vegetable oil (I used ½ coconut oil and ½ vegetable oil)

2 lg. egg whites

White frosting

Black frosting OR melted chocolate

Mini chocolate chips or M&M’s

  1. Preheat oven to 325 degrees. Line a 13”x9” pan with foil and spray with nonstick cooking spray.
  2. In a glass pie plate, spread oats; microwave on high, in 1-minute increments, 4 to 5 minutes or until golden and fragrant; stirring occasionally. Cool to room temperature.
  3. In a large bowl, combine oats, wheat germ/flax seed, walnuts, cranberries, brown sugar, cinnamon, and salt. Stir in honey, oil and egg whites until well mixed. Transfer to prepared pan and press into an even layer.
  4. Bake 32-35 minutes or until dark golden. Cool in pan on wire rack.
  5. When cool, use foil to transfer to a cutting board. Cut lengthwise into 6 strips, and then cut each strip crosswise into thirds. You should have roughly 18- 4 ¼” by 1 ½” bars. Store in a tightly sealed container at room temperature up to a week, or in a freezer up to 1 month.
  6. Once granola bars are cool, cover with white frosting. Then put black frosting or melted chocolate into a zip lock bag and cut a tiny bit off the tip. Squeeze dark frosting out and spiral across each bar. Place mini chocolate chips for the eyes.

Image courtesy of antpkr / FreeDigitalPhotos.net

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