These crispy chocolate chip granola bars are nut-free and gluten-free.
2 cups old fashioned rolled oats*
2 cups crisp rice cereal*
½ cup dried cranberries or raisins
¼ cup sunflower seeds
¼ cup unsweetened shredded coconut
⅓ cup butter
⅓ cup Grandma Molasses
⅓ cup brown sugar, packed
½ tsp. vanilla extract
¾ cup dark chocolate chips
Line a 9”x 9” pan with parchment paper or grease it well.
Combine the oats, rice cereal, cranberries, sunflower seeds, and coconut in a large bowl.
Melt butter, molasses and brown sugar in a saucepan over medium heat. Bring to a gentle boil and cook 2 minutes. Remove from heat and stir in vanilla extract (it will sputter).
Pour hot syrup over the oat mixture and stir to combine. Allow to cool for a few minutes then stir in chocolate chips. Press mixture firmly (and I mean firmly) into prepared pan and ensure it gets right to the edges. Try laying a sheet of parchment paper over top to make it easier to press down.