I did something I’ve never done before. I brought peanut butter into the house. My son is allergic to peanuts, so we haven’t had peanuts or peanut butter in our home for over 7 years now. But I did it, to try this recipe. I was so nervous about not cleaning everything well enough afterwards (the counters, the spatula, etc.) that I’ll never do it again. I was a wreck. But these gluten-free protein bars were really good, so I’ll have to borrow a friend’s kitchen to bake them next time.
Gluten-Free Protein Barsrecipe adapted from The $5 Dollar Dinner Mom Breakfast & Lunch Cookbook1 cup natural peanut butter1/2 cup firmly packed brown sugar1/2 cup milk1 tsp vanilla3 cups gluten-free rolled oats1/2 cup slivered or sliced almonds1 tsp ground cinnamon1/2 cup raisins or dried cranberries
Stir together the peanut butter, brown sugar, milk and vanilla in a bowl. Add the oats, almonds, cinnamon and raisins/cranberries; the batter will be thick. Press into an 8×8 baking dish coated with nonstick cooking spray. Bake at 350 for 15-20 minutes. Let cool before slicing into 8 bars.
I’ve tried this recipe twice now. The second time, I used half the ingredients and cut the cooking time by five minutes, ending up with a crunchier, thinner bar. Both were good! This is a great alternative to expensive gluten-free energy bars.
This recipe is linked to It’s a Keeper at Everyday Tastes, Gluten-Free Wednesdays at Gluten-Free Homemaker, Recipe Swap at Remodelaholic, Slightly Indulgent Tuesdays at Simply Sugar & Gluten Free, Tasty Tuesday at Balancing Beauty & Bedlam, Meatless Monday at Midnight Maniac, CraftOManiac Monday at Craft-O-Maniac, Feasting in Fellowship Friday at Comfy in the Kitchen, Foodie Friday at Designs by Gollum, Flaunt It Friday at Chic on a Shoestring and Friday Food at Mom Trends.