You know me; I can't leave a recipe alone! We loved these just as is, by the way. But I tweaked them to make them more food-sensitivity-friendly for the girls and me. They also ended up a little lower in calories, carbs, and fat.
1/2 C canola oil
1/2 C honey
1/2 tsp stevia powder
1 T blackstrap molasses
1/4 C fructose
2 tsp vanilla
2 tsp cinnamon
1 T Rumford baking powder
1/2 tsp sea salt
3 C oats (oats are not gluten free, btw, but do have less than wheat)
2 C Organic Rice Krispies
1/2 C organic oat bran
4 T ground flax seed (I use my coffee grinder to grind these)
1/2 C unsweetened coconut
1/2 C slivered almonds
2 T sesame seeds
1 C mini sugar free dark chocolate chips
1/2 C semi sweet chocolate chips
Preheat oven to 325. Spray a bar pan (cookie sheet)--I use a Pampered Chef stoneware bar pan. Cream oil, honey, stevia, molasses, and fructose. Beat in vanilla and eggs. Stir in other ingredients, except for chocolate. Press hard into pan. Bake 20-30 minutes, just until starting to brown. Sprinkle chocolate chips on top and bake another few minutes. Remove from oven and use a spatula to spread the chocolate chips all over the top of the granola. There may be some bare or thin spots. Allow to cool completely. Cut with a sharp knife into bars.
These are more crumbly than the brown sugar, full butter ones, but are very flavorful and very healthy. As with all granola, you could add in or remove ingredients. Adjust wet ingredients accordingly: if you add more nuts or dried fruit, for instance, you may want to add another egg. You could also add the the chocolate chips in with the other ingredients, but I think the chocolate on top helped to hold them together a bit better.
If they do crumble too much, you could always eat with a spoon and milk!