These granola bars are our favorite. We make them all of the time for breakfast, snacks and to take when we go away.
1/2 cup brown sugar
1/3 cup sunflower seed butter (I use Sunbutter)
1/4 cup corn syrup
1/4 cup dairy-free margarine, melted
1 tsp vanilla extract
1 cups quick cooking oats
1/2 cup crispy rice cereal (I use Rice Krispies)
1/4 cup sunflower seed kernels
1/4 cup raisins
3 tbsp wheat germ, optional
1/2 cup safe chocolate chips (I use Bakers Semi-Sweet Chocolate Chunks)
Thoroughly combine the brown sugar, sunflower seed butter, corn syrup, melted margarine and vanilla. Stir in the oats, Rice Krispies, sunflower seed kernels, raisins and wheat germ. Fold in the chocolate chips. Press the mixture into an 8x8 glass baking pan that has been coated with a safe cooking spray (I use Pam). Bake at 350 for 15-20 minutes or until the edges are browned. The bars will not be completely set, but they will set completely as they cool. Allow the bars to cool to room temperature before cutting them into squares. Store at room temperature covered tightly or wrap the individual bars in aluminum foil.
* This recipe works great doubled and placed in an 11x15 baking pan.
* Feel free to substitute the sunflower seed kernels, raisins or chocolate chips to make it safe for your allergens or just to suit your taste. You can also omit the crispy rice cereal and add an additonal 1/2 cup of the quick cooking oats. We prefer to use the cereal because of the crunch that it adds. You can also substitute soynut butter for the Sunbutter. This recipe is very forgiving and versatile.