Oats. The bane of many a celiac’s existence. Can you eat them, can you not eat them? Are they all junked up with flour, or are they totally cool? Why so complicated, oats? This is why when Bob’s Red Mill serves up the gluten-free quick cooking oats, and the delicious steel cut oats, it’s time to get your oat on. Like I did last year when I made up some gluten-free Monster Cookies and gluten-free oatmeal muffins and entered Bob’s Spar for the Spurtle Oatmeal Recipe Contest which includes a trip to Portland, Oregon and potentially, Scotland.
All this for enjoying some delicious oat treats.
So you’ve got to grab some of these gf steel cut oats and get to recipe making, because duh, Portland. But also you can bring much pride to the good people at Bob’s Red Mill if you are chosen to represent them in the great Spurtle race across the pond. That was a really fun sentence, yes?
Last year I entered the contest too, and for some crazy reason I totally didn’t win. Redonkulous, no? But this year, I’m going all granola bar and let’s see if this is a winner. Thus far, these gluten-free bars are a hit in my house, since I just ate three of them for breakfast. Fast, easy, and super yum.
Now, go enter that contest! And see how you can make a lovely granola bar your own selves.
Gluten-Free Steel Cut Oat Granola with Almonds & Coconut
adapted from Cooks.com
Prep time: 7 minutes Cook time: 25 minutes
1 cup melted butter
1 cup brown sugar
1/2 cup honey
1 teaspoon salt
2 teaspoon vanilla
1 cup sliced almonds
1. In large bowl, pour melted butter over oats and mix thoroughly. Add all other ingredients.
2. Pour into greased baking pan and smooth with spatula to the edges. Pat down with waxed paper to make the top even, then remove paper.
3. Bake at 350 degrees for 35 minutes or until slightly golden.
4. After cooling for 10 minutes, cut into bars. Allow to cool for 20 more minutes before serving.
Makes: 32 bars
Gluten is my Bitch 
What a great recipe April.
I can’t believe you didn’t win last year. Totally redunkulous.
(Bob’s Red Mill is the best!)
I have tried this recipe 3 times now and it’s my new go to granola recipe. I’ve even experimented with “add-ins” like rice puffs and cacao nibs. Love it and so do the kids! Thanks for sharing 🙂
I’m so glad! I’m kind of craving it now . . .
Any ideas for substitutions for coconut?
You could probably use some kind of dried fruit like dried cranberries, or cherries. Let me know if that works!
Any suggestions for a substitute for the coconut?
I made these and REALLY wish I’d gone with my first reaction which was to split them between two pants. They are wayyyy too thick and I’m not sure I’ll be able to take them out of the pan without it completely falling apart. Mine were even just made with 3 cups of the oats because I didn’t have 4. Kinda bummed I used so many ingrediants and they probably won’t do us any good.
Oh no! I’m sorry that yours aren’t working out. When I made some too thin and they crumbled, I just crumbled them up and we ate them like granola. Still totally delicious.
Crap! It’s been in there for almost 35 min and it us sopping wet!! Is it cuz I didn’t add the coconut? Or salt?
Coconut sucks up that liquid! You gotta’ have it. Ummmm, more oats?
Why thank you!!! I love coconut, just didn’t have it on hand. Good to know for next time! haha
It’s in the oven now, hopefully it comes out tasting good. I did forget the salt and spray the pan, hehe.. It tate good without even baking it.. Is it ok to eat it that way??
YES. Eat it however it makes you happy.
I followed every step and also ran into the soupy mess problem. I used GF steel cut oats. I am guessing you used rolled oats?
No, I used GF steel cut oats. You can see in the pic that it’s steel cut. I’m wondering if living in a dessert climate is making my bars less moist than others. They were definitely more most than crispy, which was delicious and sometimes surprising with gluten-free goods. But not at all soupy, as you see in the picture.
I think that might be the case. I am in Minnesota. Anyways, I ended up saving it by baking it for an additional 16 minutes. However, they are pretty soft. I don’t bake that often so I don’t know what a good solidifier would be. Maybe a little less butter? Either way they still taste great! Thanks for sharing.
Do you know the nutrition info?
Made this ronight with a mix of half berry peanut butter and half almond butter from a chocolate steel cut oats I made previously with banans and strawberries.
Whoa, impressive!
this looks great! silly question: do you cook the steel-cut oats first?
You do! And not a silly question.
Oh my gosh, Sam. I’ve clearly taken too much cold medicine. What I meant to say was YOU DO NOT. Do not cook. So sorry if you already did, and now you’re filled up with sloppy gluten-free steel cut oats.
Hi,
I tried the bars. They were close to what I would have wanted. I followed the 35 minute cook time later in in the recipe. It would gone better if I had followed the 25 minute cook time suggested just above the ingredients. Thank you for posting. I will try again.
Is it possible to use regular peanut butter instead of almond butter? Also would it work to use dried fruit?
Definitely. Mix and match and make it your own!
This is one of the biggest flops I’ve ever made! I followed the recipe exactly. The final product didn’t cut into bars-it just crumbles apart, and the oats are very tough to chew. Now, to figure out how to salvage these wonderful ingredients!
I will say all of the flavors together are very aromatic and are very very tasty together, it just doesn’t work the way the recipe says it should…
I’m sorry it didn’t work for you! It always works for me, but maybe there’s a secret I’m not obviously seeing. Try again?