My kids after school snack often turns into their Third Meal of the Day. They come home so hungry that I have to balance giving them enough to fill them up but not giving them so much that they will not eat dinner.
We usually stick with:
- nuts (almonds and pistachios),
- fruit (they love apples, strawberries, blueberries),
- veggies (carrots, celery and sliced cucumbers),
- cheese (their favorite is smoked Gouda),
- popcorn (EdenFoods sells organic popcorn),
- yogurt (Chobani is a favorite).
They also love these homemade Gluten Free Granola Bars. So easy to make and so satisfying. Just use dairy free chocolate chips to make them dairy free as well. Store in the refrigerator.
Gluten Free Granola Bar
- 6 Tbsp Honey
- 4 Tbsp Brown Sugar
- 1 Tbsp Coconut Oil
- 1 Cup Organic Peanut Butter
- 1 tsp Vanilla Extract
- Generous Pinch or Two of Salt
- 3 Tbsp Gluten Free Ground Flaxseed Meal (I use Bob's Redmill)
- 2 Cups Certified Gluten Free Quick or Rolled Oats (I use Bob's Red Mill Gluten Free Whole Grain, Rolled Oats)
- 1 Cup Enjoy Life Foods Cereal Perkys Crunchy Flax Or Perky's Rice Cereal
- 1 Cup Gluten Free Mini Chocolate Chips (For dairy free use Enjoy Life Foods Semi-Sweet Chocolate mini-chips.)
In a medium-sized saucepan, combine honey, brown sugar and oil. Warm gently over low heat while stirring until the sugar crystals have dissolved.
Stir in the peanut butter, vanilla, and salt until smooth. Remove from the heat. Allow the mixture to cool for a couple of minutes.
Stir in the flaxseed, followed by the oats and cereal.
Let the mixture cool for a few more minutes (so the chocolate chips will not melt) and then stir in the chocolate chips.
The mixture will be crumbly. Press firmly into a 9x12 pan (put your had in a sandwich bag with a little oil on it to press it in). Place in the refrigerator to chill for 30 minutes to an hour.
Cut into bars.
They will be very hard when they first come out of the refrigerator but loosen up as they get warm.
Store in the refrigerator. Click HERE for a Printable Version of this Recipe.