Yes, I enjoy gluten free oats and no, they're not paleo. My body tolerates them just fine, and I find them to be a great carb source on heavy training days when I really need to replenish my glycogen tank. With that, Whole 30'ers, avert your eyes, because these homemade granola bars are giving me LIFE right now. Holy shiznit they are so freaking tasty. I like to pack them with Vital Proteins collagen peptides to give me that extra boost of protein (and all the other benefits of collagen), so it's the perfect solution to my mid-day snack attacks. I'm also not above having one for dessert to cap off the day...I know...I'm rul naughty. So go ahead and toss that Nature Valley crap in the trash and make yourself a batch of this homemade goodness.
- 1/2 cup dried apricots, chopped
- 3 tbsp water
- 1/3 cup honey
- 1/4 cup avocado oil or coconut oil
- 1/4 cup coconut sugar
- 1 cups gluten free rolled oats
- 3/4 cup pine nuts
- 1/4 cup ground flaxseed
- 1 tsp vanilla extract
- 1/2 tsp ground cardamom
- 1/2 cup Vital Proteins Collagen Peptides (optional)
- Pinch of salt
- Line the bottom of a 9 inch baking pan with parchment paper and spray with cooking oil.
- Place apricots in a microwave safe bowl, add the water and microwave for 1 minute. Stir up to make sure the apricots absorb all the water.
- In a large pot, melt the honey, avocado oil and sugar on medium-high, until the sugar dissolves and it all bubbles up.
- Stir in the oats, pine nuts, collagen (if using), flaxseed, vanilla, cardamom and salt. Stir for about 3-5 minutes, until it all heats up and the pine nuts start to turn slightly golden.
- Fold in the apricots, remove from heat, and transfer the mixture into the prepared pan. Press it evenly into the pan and store in the fridge for 1-2 hours, until completely cool.
- Cut into squares and store in an airtight container in the fridge!
Servings: 16 granola bars