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