Granola bars have become a recent favorite snack food in our house. I used to not buy them because most of them contain nuts, or are manufactured in a facility with tree nuts or peanuts.
My son Noah who has the tree nut/peanut allergies was actually afraid to even try the ones we deemed safe because for so long we had avoided them. But recently he tried one and decided they are a wonderful treat. Because he's 15 years old, 6 feet two inches and around 200 pounds, he can just about eat my weight in granola bars.
I found this recipe recently (actually I think my daughter's little friend gave it to her) and modified it a bit to suit our taste (and budget!). The original recipe came from Rachel Ray. They are super easy to make, and though they still have quite a bit of sugar in them, at least I know what everything is. One batch makes a loaf pan -- then I just cut straight across for six or seven bars. A double batch makes a 9x9 pan which I cut in half one way and then each half in six or seven bars. You can add mini chips to the top (pressing them into the granola bars) or add some nuts, seeds, toasted coconut, raisins -- whatever -- to the mixture. Just don't add so much that they don't stick together anymore. And if you use nuts chop them up.
I tried reducing the sugar content and they didn't turn out as well (they didn't stick together well), but let me know if you have success with that.
the ones with the peanuts did not stick together well at all. Chop your nuts!
1 cup Rice Krispies
2 cups quick oats (not old-fashioned)
1/4 cup butter
1/4 cup honey
1/3 cup brown sugar
1/2 t. vanilla
Grease a loaf pan (9x5).
In a large bowl mix oats and Rice Krispies.
In a small saucepan place butter, honey and brown sugar. Heat to a boil over medium high heat. Boil for two minutes, stirring occasionally. Remove from heat. Add vanilla.
Pour over oats and Krispies and stir to combine. Pour into loaf pan and press down firmly to compact the mixture really well. I tried buttering my hands, but the best tool was a wide spreading sort of spatula.
Let cool completely -- at least an hour. Refrigerate if necessary. Turn out onto cutting board (or cut in pan). Wrap in waxed paper and store in a glass jar or other airtight container. They will keep for a week or more (if they last!).