No-Bake Samoas Cookie Granola Bars (vegan, gluten-free)

You can never have too many main course recipes, so give No-Bake Samoas Cookie Granola Bars (vegan, gluten-free) a try. For $14.81 per serving, this recipe covers 50% of your daily requirements of vitamins and minerals. This recipe serves 1. Watching your figure? This gluten free and dairy free recipe has 3517 calories, 41g of protein, and 144g of fat per serving. 10579 people found this recipe to be flavorful and satisfying. Head to the store and pick up light brown sugar, corn syrup, granulated sugar, and a few other things to make it today. It is brought to you by Averie Cooks. From preparation to the plate, this recipe takes approximately 2 hours. Taking all factors into account, this recipe earns a spoonacular score of 96%, which is great. If you like this recipe, you might also like recipes such as Snickerdoodle Cookie Granola Bars (no-bake, vegan, gluten-free), Peanut Butter Oatmeal Cookie Granola Bars (no-bake, vegan, gluten-free), and Peanut Butter Chocolate Chip Granola Bars (No-Bake, Vegan, Gluten-Free, Soy-Free).

Servings: 1

Preparation duration: 5 minutes

Cooking duration: 3 minutes

 

Ingredients:

1 teaspoon cinnamon

1/2 cup light corn syrup (light in color - not lite; honey; or brown rice syrup or yacon syrup to keep vegan may be substituted)

1/4 cup granulated sugar

1/4 cup light brown sugar, packed

1/2 cup coconut oil, melted or in liquid state

about 2 1/2 cups quick-cook oats (use Certified Gluten Free Quick Cooking Oats if necessary)

pinch salt, optional and to taste

1/2 cup semi-sweet chocolate chips, melted for drizzling, optional

3 cups sweetened shredded coconut

1 teaspoon vanilla extract

Equipment:

aluminum foil

microwave

spatula

bowl

frying pan

Cooking instruction summary:

Line an 8x8-inch pan with aluminum foil, spray with cooking spray; set aside. In a large microwave-safe bowl, combine oil, corn syrup, sugars, and cook on high power for 90 seconds. Stop and stir the mixture. Return bowl to microwave and cook for 90 more seconds. Stop and stir the mixture. Stir in shredded coconut, oats, cinnamon, vanilla, and optional salt. Note - when adding the shredded coconut and oats, add them slowly, bit by bit, rather than all at once. I found the measurements worked perfectly, but because coconut oil, coconut, and oats vary, add dry ingredients until mixture combines, noting it will be quite wet. It solidifies and firms up as it cools. Turn mixture out into prepared pan, packing it down with a spatula. Optionally, melt the chocolate in a small, microwave-safe bowl, about 1 minute on high power, or until chocolate can be stirred smooth. Even drizzle chocolate over bars. I followed the swirling pattern outlined here. Cover pan with foil to prevent frigde smells, and refrigerate until set and firm, about 2 hours. Slice bars into desired shapes. Especially in warmer months, I prefer to store the bars in the fridge rather than at room temperature so the coconut oil stays solid and bars are firmer. They will keep for up to up to 1 month in the fridge, or up to 6 months in the freezer.

 

Step by step:


1. Line an 8x8-inch pan with aluminum foil, spray with cooking spray; set aside. In a large microwave-safe bowl, combine oil, corn syrup, sugars, and cook on high power for 90 seconds. Stop and stir the mixture. Return bowl to microwave and cook for 90 more seconds. Stop and stir the mixture. Stir in shredded coconut, oats, cinnamon, vanilla, and optional salt. Note - when adding the shredded coconut and oats, add them slowly, bit by bit, rather than all at once. I found the measurements worked perfectly, but because coconut oil, coconut, and oats vary, add dry ingredients until mixture combines, noting it will be quite wet. It solidifies and firms up as it cools. Turn mixture out into prepared pan, packing it down with a spatula. Optionally, melt the chocolate in a small, microwave-safe bowl, about 1 minute on high power, or until chocolate can be stirred smooth. Even drizzle chocolate over bars. I followed the swirling pattern outlined here. Cover pan with foil to prevent frigde smells, and refrigerate until set and firm, about 2 hours. Slice bars into desired shapes. Especially in warmer months, I prefer to store the bars in the fridge rather than at room temperature so the coconut oil stays solid and bars are firmer. They will keep for up to up to 1 month in the fridge, or up to 6 months in the freezer.


Nutrition Information:

Quickview
3517k Calories
40g Protein
144g Total Fat
549g Carbs
41% Health Score
Limit These
Calories
3517k
176%

Fat
144g
222%

  Saturated Fat
107g
669%

Carbohydrates
549g
183%

  Sugar
387g
430%

Cholesterol
5mg
2%

Sodium
1145mg
50%

Alcohol
1g
8%

Caffeine
77mg
26%

Get Enough Of These
Protein
40g
82%

Manganese
16mg
844%

Magnesium
841mg
210%

Selenium
122µg
176%

Fiber
39g
157%

Phosphorus
1442mg
144%

Copper
2mg
137%

Iron
20mg
115%

Zinc
14mg
97%

Vitamin B1
1mg
86%

Potassium
2226mg
64%

Vitamin B6
0.99mg
49%

Vitamin B5
3mg
37%

Calcium
279mg
28%

Folate
86µg
22%

Vitamin B2
0.35mg
21%

Vitamin E
3mg
20%

Vitamin B3
3mg
19%

Vitamin K
14µg
14%

Vitamin B12
0.16µg
3%

Vitamin C
1mg
2%

Vitamin A
50IU
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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