Gluten-Free, Allergy-Friendly Trail Bars

Gluten-Free, Allergy-Friendly Trail Bars

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Jennifer 0

"I came up with this recipe, since it's hard to find quick-and-easy snacks without gluten or peanuts. These bars are so good that even my friends who don't have food allergies love them! If you have tree-nut allergies, you can substitute sunflower seeds and/or sesame seeds. There are so many variations on this recipe!"

Ingredients

1 h {{adjustedServings}} servings 284 cals
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Original recipe yields 16 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 284 kcal
  • 14%
  • Fat:
  • 13.3 g
  • 20%
  • Carbs:
  • 40.4g
  • 13%
  • Protein:
  • 5.5 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  2. Stir sunflower seed spread, honey, agave nectar, and vanilla extract together in a large bowl until evenly mixed. Add oats and stir to coat oats completely.
  3. Stir cranberries, chocolate chips, macadamia nuts, and cashews into oats mixture. Turn oat mixture out into the prepared baking dish and press down until evenly spread out and compact.
  4. Bake in the preheated oven until golden brown, 18 to 20 minutes. Cool completely before cutting into bars.

Footnotes

  • Cook's Notes:
  • You can substitute honey for the agave syrup.
  • You can substitute any dried fruit for the dried cranberries.
  • For the newbies out there, make sure all your ingredients are allergen-free and not processed on shared equipment. Bob's Red Mill(R) oats and Simply Organic(R) pure vanilla extract are gluten-free.
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