Honey Almond Granola Bars

Tasty, crispy granola bars.  Gluten free and they aren't even THAT crumbly.  Use the crumbles for granola in the morning. 

 

4 c rolled oats
2 c chopped almonds
1-1/2 c shredded, unsweetened coconut
1 c honey
5 TBS sucanat
4 TBS butter
1 TBS vanilla
1/2 tsp salt
2 cups crispy rice cereal

Preheat oven to 350.  Mix together oats and almonds.  Put on tin foil on a jelly roll pan (about 15" x 10" x 1")  Toast in oven for 8 minutes.  Now add coconut and stir.  Toast for about 8-10 more minutes until coconut is golden.  

During toasting, combine honey, sucanat and butter.  Melt over low heat.  Remove from heat and add vanilla and salt. 

When you take the oat mixture out of the oven, turn the heat down to 300. Pour oat mixture into a large bowl.  Add crispy rice and stir.  Slowly pour honey over the top and stir until all is combined. 

Grease the foil then pour granola mix onto jelly roll pan.  Lightly press down.  Bake at 300 for 15-20 minutes or until golden. 

Let cool for about 30-60 minutes, then slice into bars.