Delicious Gluten and Dairy Free Granola Bar Mummies
Like 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!
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
Black frosting OR melted chocolate
Mini chocolate chips or M&M’s
- Preheat oven to 325 degrees. Line a 13”x9” pan with foil and spray with nonstick cooking spray.
- 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.
- 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.
- Bake 32-35 minutes or until dark golden. Cool in pan on wire rack.
- 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.
- 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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