“We learn flexibility and adaptability” ~John Roper
•
I love an adaptable recipe, and these thick, chewy granola bars from Smitten Kitchen are exactly that! I used gluten free oats, and the minimum amount of sugar, but will probably go with even less next time. I also replaced the corn syrup with maple syrup. My bars have dried fruit, shredded coconut, walnuts, almonds, pepitas, sunflower seeds, wheat germ, flax meal and a handful of leftover dark chocolate m&ms (they wouldn’t be missed, but that random bite of chocolate-y heaven sure is nice). Go make these…now. And be sure to double your recipe, because one batch isn’t enough!