gluten-free eats

I do something similar, but bind the mess with some kind of nut butter (usually almond or peanut butter, maybe cashew butter). No grains in it for me, and I usually use maple syrup instead of honey, but the essential idea is the same. With nut butter there's no need for additional oil but sometimes I'll throw in a bit of coconut oil to smooth out the texture and add those yummy short-chain fatty acids.

I store the concoction either in an airtight container in the fridge and just scoop out a spoonful at a time to nosh on, or use a cookie scoop and make little balls, freezing individual portions on parchment then storing in a plastic freezer bag in the freezer. I call them "energy bites" rather than granola bars, but they serve basically the same function: nutrient-dense, quick, and delicious enough to satisfy a snack craving.