I can always count on this blog when I’m in need of new inspiration…it simply never lets me down. She is full of technique, passion and positively beautiful fare. So when I saw this recipe for Chocolate Chunk Granola Bars I knew I had to give them a try.
Needless to say, they have been a hit. I swapped out a few ingredients to try to “health” them up a bit based on what I had on hand and I will never make them another way. They are exactly what you need to take up to the lake this weekend…a perfect, nutrient-packed sweet treat to throw in your beach bag and grab for a quick fix!
Chewy Granola Bars
adapted from this recipe
note: rolled or old fashioned oats are fine to use here but may contain some gluten. using gluten free oats will ensure these bars are GF as a whole.
3 Cups + 2 Tablespoons Gluten Free Oats
1/2 Cup Almond Meal
1/4 Cup Flax Meal
1 Teaspoon Salt (fine sea salt is great in these)
1 1/2 Cups Finely Shredded Unsweetened Coconut
2 1/2 Cups Dried Fruit (I used dried cranberries and dried wild blueberries)
1 1/2 Cups Chopped Dark Chocolate or Chocolate Chips
1/2 Cup Peanut Butter
1/2 Cup Coconut Oil
1/2 Cup Honey
Preheat oven to 350 and line a 9×13 baking dish with parchment paper (cutting a sheet of parchment in half lengthwise and crossing it in your pan will create a “sling” to easily remove the bars from the pan once cooled). Place the oats, almond meal, flax meal, salt, coconut, fruit and chocolate in a large bowl; stir to combine. Heat the peanut butter, coconut oil and honey in a small saucepan over medium heat until melted. Pour the peanut butter mixture over the dry ingredients and mix well with a spoon and stir until well combined. Pour the mixture into the prepared baking dish and use a piece of parchment paper to press the mixture into the pan as firmly as possible. Bake for 25 minutes or until edges begin to brown and the top is golden. Completely cool in the refrigerator before cutting into bars. (I like to store these in the refrigerator as well but it is not necessary-they also freeze well)