Cooking and Serving: 40 minutes | 12 bars
Ingredients
Oats (gluten free oats, assuming you’re gluten free): the base. | Dry mix-ins such as nuts, seeds, dried fruit, dried coconut, or chocolate | Sugars: 100% necessary, as they not only provide sweetness, but they hold the
Description
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes | Servings: 12 bars
Ingredients
Oats (gluten free oats, assuming you’re gluten free): the base.
Dry mix-ins such as nuts, seeds, dried fruit, dried coconut, or chocolate
Sugars: 100% necessary, as they not only provide sweetness, but they hold the
Fat: A fat that is soft-solid at room temperature, like butter or virgin
Egg: for baked, chewy bars like these, the egg is a binder and a
2 granola bars on a white plate and the granola in a dish on a white surface
2 gluten free granola bars with raisins and chocolate chips on a small white
1 ¾ cups (175 g) gluten free old-fashioned rolled oats
1 cup (120 g) gluten free oat flour
¾ cup (164 g) packed light brown sugar, (or granulated coconut palm sugar)
1 teaspoon ground cinnamon
¼ teaspoon kosher salt
1 ⅓ cups (160 g) raw pecans, almonds and/or pumpkin seeds, roughly chopped
1 cup (80 g) coconut flakes/chips
8 ounces mini chocolate chips, dried raisins and/or dried cranberries or
8 tablespoons (112 g) unsalted butter or virgin coconut oil, melted and
6 tablespoons (126 g) combination of honey, pure maple syrup and/or
1 (50 g (weighed out of shell)) egg, lightly beaten
½ teaspoon pure vanilla extract
Instructions
Preheat your oven to 325°F. Grease a 9-inch square pan, and then line it with.
In a large bowl, place the oats, oat flour, brown sugar, ground cinnamon and.
salt and whisk to combine, breaking up any lumps in the brown sugar.
Add the chopped nuts, coconut chips, chocolate chips and dried fruit, and mix.
In a separate, medium-size bowl, place the melted butter or coconut oil,.
honey/maple syrup/molasses, egg and vanilla, and mix to combine well.
Create a well in the dry ingredients, pour in the wet ingredients and mix to.
Place the pan in the center of the preheated oven and bake, rotating once.
during baking, until golden brown all over, about 25 minutes.
Allow to cool in the pan for about 10 minutes and then transfer the pan to.
the freezer until very firm, about 30 minutes.
Remove the pan from the freezer and lift the bars out of the pan overhung parchment paper. Peel back the paper, and slice into 12 rectangular.
Store in an airtight container in the refrigerator for up to a week, or the.
Notes
Originally published on the blog in 2012. Ingredients simplified, all
photographs new, method unchanged.
Nutrition information is automatically calculated, so should only be used as an