chewy granola bars

I’ve found it!  Finally.  I discovered a recipe for CHEWY granola bars (from Smitten Kitchen, of course) and after several tweaks and test runs, I don’t think the recipe can get any more delicious.  These granola bars are good.  As in every time I make a double batch, they’re gone within two days.  I need to start quadrupling the recipe!

I usually make them with raisins and flaxseed, but the recipe is versatile!  Try changing it up with dried cranberries or cherries, chia seeds, chopped peanuts or pecans, flaked coconut, or mini chocolate chips.  Be sure to keep the total amount of additions to about 3 or 3.5 cups, as too much extra stuff will prevent the bars from holding their shape after they’re cut.  Also, the spices I included in the recipe are optional — use whatever spices you prefer!

These bars are thick, moist, chewy, and satisfying.  Wanna try them?  (You do, believe me.)

Chewy Granola Bars {adapted from this recipe}

3 1/3 c. rolled oats OR Coach’s Oats (available at Costco)

2/3 c. oat flour (I pulverize rolled oats in the food processor to make oat flour)

1/4 c. granulated sugar

1/2 tsp. ground cinnamon

1/4 tsp. ginger

1 tsp. salt

2 1/2 c. raisins

1/2 c. ground flaxseed

6 T. melted butter

6 T. melted coconut oil

1 tsp. vanilla extract

1/2 c. honey OR maple syrup

1/4 c. corn syrup

3 T. water

Preheat oven to 325°F.  Line an 13″x9″ pan with parchment paper.  Lightly grease the parchment paper and the exposed pan, or coat with cooking spray.

Stir together all the dry ingredients, including the raisins and flaxseed (or other fruits and nuts, if including them.)  In a separate bowl, mix together the melted butter and coconut oil, vanilla, liquid sweeteners, and water.  Stir together the wet and dry ingredients until the mixture is crumbly.  Spread in the prepared pan, pressing them in firmly.

Bake the bars for about 45 minutes, or until they’re just starting to brown around the edges.  Be careful not to overbake them, since (speaking from experience) the edges will become hard as a rock after cooling.  They might seem underbaked when first taking them out of the oven, but the bars will set up as they cool.  

Cool the bars completely in the pan.  Setting the pan on a wire rack will speed up this process.  Once cool, use a sharp or serrated knife to cut them into rectangles.  Store in an airtight container or wrapped tightly in plastic wrap.




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4 Responses to chewy granola bars

  1. Thea says:

    I’m pretty sure my children will voluntarily send you thank you notes after I make these 🙂 If they don’t I might 😉 They look so good!!

  2. Sarah says:

    Can’t wait to try them! You always have such good recipe suggestions.

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