I knew there had to be a great tasting granola bar recipe out there and I surely found one on Skinnytaste.com.
These bars have some of my favorite things, chocolate, pecans, honey, and vanilla. To make them gluten you can use Bob’s Red Mill Gluten Free Oats. (NOTE: Some with celiac disease may still have problems with gluten free oats). You can also add raisins, cranberries or even M&M’s.
The first time I made these I was on the phone when the timer went off and when I checked on them there was already a piece missing. My son taste tested them so of course I had to follow his lead. YUM! I have altered this recipe a few times and my last tweak was substituting the butter for coconut oil.
Note: Since I make these almost every week I decided to bag up dry ingredients and then I only make a mess every 5 or 6 weeks.
Ingredients: (Updated 6/25/2015)
- 1 cup organic oat flour Flour (I ground my oats in my Ninja)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 tbsp unsalted butter or coconut oil, room temperature
- 1/8 cup unpacked organic sugar, organic brown sugar or coconut sugar
- 1 large organic egg
- 1/3 cup honey
- 2/3 cup unsweetened apple sauce
- 1 tsp vanilla extract – used my homemade vanilla
- 2 cups organic quick cook oats
- 3/4 cups dark chocolate chips, you could use carob
- 1/2 cup chopped nuts
Preheat oven to 350°; line a 9 x 9 baking pan with 2 long pieces of parchment paper, long enough to go up over the sides for easy removal. Lightly spray with oil. (I use a glass pan and I do not need to line with parchment paper or spray with oil.)
In a medium bowl, whisk together oat flour, baking powder, baking soda, salt and cinnamon.
In a large bowl, with a mixer cream together the butter and the sugar on medium speed.
Add the egg followed by the honey, applesauce and vanilla extract.
Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in the chocolate chips, raisins and nuts.
Spoon oats onto prepared baking dish, flattening to make even. Bake for about 23-25 minutes, or until light brown at the edges. They will seem soft and undercooked, but once they cool they will set completely.
In Florida I find these store best in the refrigerator. I always make a double batch and I have one for breakfast almost every day with my glass of juice. Please give these a try, they are GREAT!