Recently, Enjoy Life sent me two bags of trail mix to try out. Well, we’ve tried them and we like them.
We received not nuts! beach bash (ingredients: sunflower kernals, pineapple, pumpkin seeds, cranberries, and apricots) and not nuts mountain mambo (ingredients: sunflower kernals, pumpkin seeds, raisins, apples, chocolate chips, and cranberries).
Our family favorite is the mountain mambo, probably because it includes chocolate. 🙂
Today, I decided to make gluten free granola bars and used the remainder of both bags of trail mix. Here’s the recipe:
- 3 cups GF oats (lightly toasted in the oven at 400F for 10-15minutes, stir often so it doesn’t burn)
- 1- 60z bag Enjoy Life Not Nuts! Trail Mix of choice
- 1 cup palm (coconut) sugar (has a low GI of 35!) or sucanat
- 1/2 cup local honey
- 8 TBS coconut oil or real butter if not dairy intolerant
- 2-3 tsp GF vanilla extract
- 1 tsp Celtic Sea salt
- 1/2 bag Enjoy Life chocolate chips if desired
Toast the oats first, place in a large mixing bowl, add trail mix, and set aside. In a small saucepan over medium heat, melt coconut oil or butter, palm sugar, honey, vanilla, and sea salt. Simmer until soft ball stage (245F for pliable bars). Remove from heat. Pour sugar/butter mixture over oats and trail mix. Combine well, so it’s all coated. Now’s the time to toss in the chocolate chips if desired, and gently stir in. Line a jelly roll or cake pan (9×13) with wax paper and press the mixture down into the pan using a rubber spatula. Allow to cool on counter. When ready to cut, remove from the pan by lifting out the wax paper. Use a pizza cutter to cut into desired size. Store in an airtight container. Enjoy! In the photo they are still in the pan because once cut, they’re gone in my house!
*Why make these granola bars? Because store bought ones are GARBAGE and these taste so much better, plus they only take a few minutes to make.