No bake granola bars are incredibly versatile. Try this gluten-free version with almond butter, dried cherries, and roasted pistachios
Holy freaking September where did you come from? Thankfully with the help of Bob, Christina, and Dave the end of August was not overlooked. We hillbilly mini golfed, saw thousands of salt and pepper shakers, wine/moonshine tasted, hiked to the tallest waterfall in the Smokies, saw a folk-rock band, grilled and just had a good time. Alas the arrival of September meant they had to return to their respective states today.
Accompanying us on this adventure were these gluten-free granola bars which came in handy on the hike. Just like the base for my favorite chocolate chip cookies, the base for these granola bars allows for all kinds of flavor options. This time I made them with almond butter, dried cherries, and roasted pistachios.
One year ago: Chicken Taco Stack
Two years ago: Buckeye “Cheese Ball”
Three years ago: Fluffernutter Blondies
NO-BAKE GLUTEN-FREE CHERRY PISTACHIO GRANOLA BARS
Makes 16 bars
1/4 cup unsalted butter
1/4 cup brown sugar
1/4 cup honey
1/4 cup creamy almond butter
1 tsp vanilla extract
2 cups gluten-free oats
1/2 cup gluten-free crispy rice cereal
1/2 cup dried cherries, roughly chopped
1/2 cup chopped roasted pistachios
- Cut out an 8 x 8 inch square of parchment paper. Place the parchment paper in the bottom of an 8 x 8 inch baking pan.
- In a large sauce pan, add butter, brown sugar, honey and almond butter. Heat over medium-low heat, stirring occasionally until the mixture starts to bubble. Once bubbling, cook for 2 minutes while stirring. Remove from heat and stir in the vanilla extract.
- Stir in the oats, crispy cereal, cherries and pistachios. Stir until well coated. Pour into the prepared pan. Press the mixture evenly into the pan.
- Place the bars in the refrigerator and let cool for at least 30 minutes before cutting. Cut into bars and serve.
Source: Adapted from No-Bake Peanut Butter Granola Bars.