Udi's Granola Fruity Nut Squares

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I decided before the end of last year that we needed to start exploring other ways of being healthy. We do a great job of providing nutritious meals for ourselves and the kids now, but there are so many other lifestyles out there that might be a better fit for us than our current one. I’ve heard so many good things about having a gluten-free diet, so I wanted to give it a chance. Also, my sister just found out from her doctor that for her health, she needs to cut out all gluten from her diet. What better time to start exploring than now!

When I explore a new cuisine or culinary lifestyle, I always go to snacks and desserts first. It’s just what I do. It’s the best part of your foodie lifestyle, so why not try to alter it a bit? When Udi’s sent me a large package of all of their goodies, I immediately fell in love with the vanilla granola. I also wanted to play with it. My fruity nut squares popped into my mind. The recipe is already gluten free so using the granola as a substitute would be the perfect fit.

Ingredients: Udi’s Sweet and Crunchy Vanilla Granola, peanut butter, coconut oil, honey, chopped dried prunes, and gluten free rice cereal.

Place all the ingredients in a large bowl and gently stir together. I had a handful of sunflower seeds and cranberries in the pantry, so I added that. This recipe is very adaptable.

Place in a 9×13 pan and pat down into the pan. Place in the fridge for 2 hours to overnight. That’s it! So easy and it’s a great “energy bar” for parents and kids on the go.

I like to cut ours into bars, wrap them in wax paper, and place in the fridge or freezer.

Udi’s Granola Fruit and Nut Bars

1 1/2 cups Udi’s Vanilla Granola

1/4 cup peanut butter (almond butter and sun butter are fine too)

2 tablespoons coconut oil

1/4 cup honey

1 cup gluten free rice cereal

1/2 cup dried fruit (raisins, cranberries, chopped prunes, etc.)

Place all ingredients in a large bowl and gently fold together until all ingredients are gently distributed.
Once it’s all combined, place in a 9×13 baking dish or small cookie sheet and place in the fridge, covered, for 2 hours to overnight.
Once done cut into bars and serve. Or, wrap in wax paper and use as a snack for the week.