A few years ago, Burt Bars were a favorite snack of my little boys’. Originally from the Quaker Oats box, this recipe was called Low Fat Chewy Fruit and Oatmeal Bars. I modified it quite a bit to our tastes (whole wheat flour, whole fat products, added flax, etc.).
I recently tried to make these gluten-free, and they turned out great. Here’s the catch: I used a wild and weird gluten-free flour mix that included the most random bits of gf grain: teff, almond meal, tapioca flour, brown rice flour, jasmine rice flour, corn flour, corn starch and maybe a few other things. I’ll post the directions for this wild and weird flour when I find the piece of paper I wrote them on (I literally made a mix from all the tiny bits of leftover gf grains in my freezer. The mix works great for chocolate chip cookies and these bars. I also plan to try an apple crisp with it soon.)
I haven’t tried this recipe with a more normal all-purpose gf flour yet, but will post results when I try.
1/2 cup brown sugar
1/2 granulated sugar
8 ounces plain yogurt
2 eggs, lightly beaten (I was out of eggs once and substituted a whole banana here — turned out great!)
2 Tbsp canola oil
2 Tbsp milk (I needed more because my homemade flour sucks up liquid more than regular)
1 1/2 cups gf flour
1 tsp baking soda
1 tsp cinnamon
3 cups gf oats (Quaker Oats don’t make me sick so I use those — do your own research on whether or not these are gf, or use a certified gf brand)
1 cup raisins
1/2 cup flaxmeal
1/2 cup walnuts
1. Heat oven to 350 degrees. In large bowl, combine sugars, yogurt, eggs, oil, milk and vanilla; mix well. In medium bowl, combine flour, baking soda, cinnamon, flaxmeal and salt; mix well. Add to yogurt mixture; mix well. Stir in oats, fruit and walnuts.
2. Spread dough onto bottom of ungreased 13×9 inch baking pan.
3. Bake 28 to 32 minutes or until light golden brown.