Poe Valley Granola Bars (Gluten Free Nature Valley Clone)

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Categories: Restauant/Brand Clone Recipes, Specialty/Miscellanious

Poe Valley Granola Bars (Gluten Free Nature Valley Clone)


If you’re a fan of crunchy granola bars, and of Nature Valley Honey and Oat bars in particular, this recipe tastes so much like the real thing, you may find yourself sitting in front of a waterfall and wondering how you got there! Sweet, salty, hard and crunchy – this is all the goodness of the original, without any of the barley, wheat and other gluteny stuff that makes us sick.

3 c Gluten Free Old Fashioned Rolled Oats (I used Bob’s Red Mill)
3 c Gluten Free Rice Cereal (I used Kellog’s Gluten Free)
6 Tbsp (about 3 oz or 85g) Better Batter Gluten Free Flour
1/4 tsp salt
1/2 tsp baking soda
1/2 c honey, maple syrup, or corn syrup (I used honey)
1 tsp molasses
1/4 c oil (you can use any kind, I prefer a plain oil)
1 1/2 tsp vanilla extract
1 tbsp brown sugar

You will need to heat your oven to 350 degrees F.  Grease an 11×15 jelly roll pan, and line with parchment paper or release foil so that a ‘lip’ of 2 or more inches hangs off of each side. Grease the parchment or release foil. Grease a second sheet of foil or parchment for pressing purposes and have a second pan (such as a 9×13 pan) ready for pressing purposes.

In a mixing bowl, blend together the gluten free oats, gluten free rice cereal, Better Batter flour, salt and baking soda, until evenly combined.

In a small saucepan or microwave proof measuring cup, blend together the honey/maple syrup/corn syrup, molasses, and oil.  If on the stove, heat until boiling and boil hard for one minute. If in the microwave heat on high for 1.5 minutes.

Stir your vanilla and brown sugar into the hot oil/syrup, and blend until well combined. Immediately pour over the oat mixture. Mixture will be very wet and sticky at first and will thicken as you mix.

Immediately turn out into the greased/lined pan. Taking the prepared second sheet of foil and the pan, apply pressure evenly across the pan, until you ‘crush’ all of the granola mixture into the pan to a depth of about 1/4 inch. Do not be gentle about this!!

Remove the second sheet of foil and bake for 15 minutes. Remove the pan from the oven and allow to cool for 10 minutes, watching carefully. As soon as ten minutes is up, gently remove the entire sheet from the pan, using the foil to carefully lift/ease the granola sheet off the pan. IMMEDIATELY score into bars using a large, flat sided spatula – try not to cut through the foil! You must work quickly as this goes from too hot to cut – to just right – to too crisp to cut within about 2 minutes. Immediately slide the sheet of bars onto a rack to cool. Allow to cool completely before storing in an airtight container or wrapping individually.

8 Comments

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  1. sbergeron00 18. Jul, 2013 at 12:59 am #

    Yum these are wonderful! We are going camping this weekend and I decided to try out your recipe! It is Spot on! I followed the recipe exactly and I had great results. At first I wasn’t sure it would actually fill the whole pan but once I started pressing(crunching it out to 1/4″) the pan was filled evenly and baked in a jiff.

    I do have one question though, why the baking soda? These don’t rise so I assume there is a chemical reason?

    Thanks for the lovely recipes.
    Stephanie

    • Naomi 29. Jul, 2013 at 3:06 pm #

      HI Stephanie – it’s for the taste, actually. I found you have to use it to get the ‘slightly bitter’ alkaline flavor of the Nature Valley Bars. Weird, right? you can omit it if you want – the taste will change and the sodium will be lower. But otherwise it’s fine.

  2. suzauten@msn.com 07. Aug, 2013 at 12:50 pm #

    Do you know how many grams of protein are in each bar? I’d like to add GF protein powder to increase the protein. How much would you suggest?
    Suzanne

    • Naomi 08. Aug, 2013 at 12:02 pm #

      I don’t know off hand – that’s a great question! I would think you’d need to experiment a bit with the protein powder to get the protein up without changing the taste. Maybe a tbsp per bar??

      • suzauten@msn.com 08. Aug, 2013 at 12:18 pm #

        Naomi, Would it work if I substituted some protein powder for some of the flour? Then the dry ingredients would be the same. I have vanilla protein powder.
        Suzanne

        • Naomi 15. Aug, 2013 at 10:37 am #

          It never hurts to try!! You might want to sub out all of the flour for protein powder and see what happens!!

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