Nut-free Granola Bars

By Lucy Waverman for EpiPen

This school snack, sweetened with dried fruits, mini marshmallows and maple syrup, tastes good whether or not you have allergies!

Ingredients

Makes 8 to 16 bars.

Granola:

2 cups (500 mL) rolled oats (do not use quick cooking oats, as they disintegrate)
¼ cup (50 mL) sunflower seeds
¼ cup (50 mL) pumpkin seeds
2 tbsp (25 mL) sesame seeds
2 tbsp (25 mL) flax seeds
1 tsp (5 mL) cinnamon
½ cup (125 mL) packed dark brown sugar
¼ cup (50 mL) vegetable oil
¼ cup (50 mL) maple syrup (or corn syrup)
1 tsp (5 mL) salt
1 tsp (5 mL) vanilla
2 cups (500 mL) dried fruit such as cranberries, cherries and chopped apricots

Granola bars:

2 tbsp (25 mL) vegetable oil
2 cups (500 mL) miniature marshmallows
4 cups (1 L) homemade granola

Directions

Granola:

1. Preheat oven to 300ºF (150ºC).

2. Combine together oats, sunflower seeds, pumpkin seeds, sesame seeds and flax seeds in a large bowl. Transfer to a rimmed baking sheet and bake for 20 minutes, stirring once, or until seeds and oats are lightly toasted.

3. Turn oven temperature up to 350ºF (180ºC).

Combine cinnamon, sugar, oil, syrup, salt and vanilla in a pot over medium heat and cook, stirring until sugar has liquefied.

4. Combine granola mixture with syrup in a bowl and toss until coated. Return to baking sheet and bake for 15 minutes or until browned and crisp. Add dried fruit and let sit until mixture has cooled.

Makes about 5 cups (1.25 L)

Granola bars:

1. Oil an 8 x 8 inch (20 x 20 cm) or similar sized pan and line the bottom with parchment paper. Set aside.

2. Heat vegetable oil in a pot over medium heat. Add miniature marshmallows and stir for 2 minutes or until melted.

3. Add granola and stir until well coated. Scrape into prepared pan and use an oiled spatula or your hand to pack it tightly. Let set until firm.

4. Cut into bars.

Helpful Hints:
If you prefer to make your own marshmallow fluff, go to the “Recipe Centre” at www.EpiPen.ca and look for the Chocolate Egg recipe.

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