Coconut Granola Bars for Dogs Recipe
Brown rice syrup is a sweetener made by culturing brown rice with enzymes and cooking it until the starches break down and the desired consistency is achieved. Rice syrup has a shelf life of about a year; once opened, it should be stored in a cool, dry place.
YIELDS ► 30 bars
RECOMMENDED FOR ► Wheat- and gluten-free
- 2½ cups old-fashioned rolled oats
- ½ cup unsweetened flaked coconut
- 1 teaspoon cinnamon
- 2 teaspoons flaxseed, if desired
- ½ cup natural unsalted crunchy peanut butter
- ½ cup organic brown rice syrup
Preheat the oven to 350ºF.
Combine the oats, coconut, cinnamon, and flaxseed in a mixing bowl and whisk until combined.
Combine the peanut butter and brown rice syrup in a glass measuring cup and stir with a fork until smooth and creamy.
Mix the oats and the peanut butter mixture on medium speed using a paddle attachment until combined. The mixture will be sticky.
Using a piece of parchment paper, press the oat mixture onto a parchment-lined jelly roll pan.
Bake 12–15 minutes until golden and crispy. Allow to cool and use a knife to cut into small bars.
Woodstock
Believe it or not, we have the hippies who attended the 1969 Woodstock Music and Art Festival to thank for granola. Consisting of oats, nuts, dates, and dried fruit, the snack became popular because it was light-weight and provided a good source of energy. It was also relatively inexpensive and easy to store.
