Gluten-Free Delight: Chewy Chocolate Chip Granola Bars
Did you know the invention of granola is related to the graham cracker? It took a while, but the former eventually surpassed the latter in terms of consumption by Americans. Why is that? It seems there are only so many ways to “pretty up” a cracker. Graham crackers might be crunched up and sprinkled into other recipes; but it’s hard to add fruits and candies to them. Which is what happened with granola and its big marketing point: granola bars. There are so very many types of granola bars available today that it can be difficult to make choices.
With granola bars one thing to be cognizant of is the insertion of sweets, whether overtly or blatantly. Many times granola bars are just candy bars marketed differently.
That’s why I appreciated these granola bars, which are lightly sweet and chewy with a slight peanut butter taste. They are healthy alternative to the chocolate-chip granola bars found in stores as they contain no refined sugar or preservatives. These gluten-free delights do not last long in my house!
Chewy Chocolate Chip Granola Bars
1/4 cup raw honey
3/4 cup brown rice syrup
1/3 cup coconut oil, melted
1/2 teaspoon Sea Salt
1/4 cup tahini butter
1/4 cup crunchy organic peanut butter
1 teaspoon vanilla extract
2 cups peanut butter puffs cereal (Nature’s Path Peanut Butter Panda Puffs)
1 1/3 cups gluten free rolled oats
1/3 cup unsweetened shredded coconut
1/3 cup ground flax seeds
½ cup chopped unsweetened baking chocolate or Enjoy Life Dark Chocolate Chips
- Place the oats into a skillet over medium heat and sauté for about 5 to 10 minutes stirring completely.
- Place the peanut butter puffs cereal, unsweetened shredded coconut and flax meal into a food processor and pulse until most of the puffs have been broken down. Pour into a large mixing bowl and add the sea salt. Once the oats are done toasting mix them in with the oats mixture.
- In a separate dish combine the honey, brown rice syrup, peanut butter, tahini butter, melted coconut oil and honey. Stir until this is completely combined.
- Now mix the wet with the dry. Once the mixture is cool enough stir in the chopped chocolate.
- Finally, line a 8”-by-8” baking dish with parchment paper and spray with coconut oil spray. Place thebatter into the baking dish and using a second piece of wax paper press the batter into the baking dish.
- Place this in the freezer for at least 1 hour before cutting into bars.
Helpful Tip: Before storing these, I lightly pat the bottom of the bar with coconut flour or shredded coconut to prevent these from sticking to the bag or container to store.