These are power houses for calories but very yummy and loved by all. Last easily a week (never had any left longer than that) and can be frozen nicely. Great for fast lunches, hiking, picnics and snacks where you need some energy. These are gluten free if you have certified gluten free oats. Oats are gluten free but are often grown in fields contaminated with wheat and processed in plants that process wheat.Crunchy Granola Bars by Susan 4 c oat flour, may use oatmeal in blender or food processor or Groats in your grinder 2 c oatmeal 1 tsp salt 4 tsp cinnamon 2 c dates, pitted ground up in your blender or food processor 1 c dried currants (like mini raisins) 2 c walnuts (soaked and dried back) 1 c coconut 2 eggs 1 c coconut ghee or other favorite oil 1 Tbs real grade B Maple syrup (from the tree kind not the corn syrup kind) or Raw Honey. This step really is optional. I usually leave it out. If you want more sweet add it in.
Divide onto 2 large greased cookie sheets. Roll out on pan and cut into squares with a pizza cutter. Bake 350° for 17 min on bake not convection, until very brown.
Fun idea: cut out with cookie cutters and use the left over betweens in your next homemade ice cream recipe.