Sam has been wanting some chewy granola bars similar to the store-bought Chewy Chocolate Chip Granola Bars that his friends eat. I found the following recipe on a website called Make and Takes . Very cool website by the way!
In case you are new to my blog, I should explain what I do for recipes. I do not come up with recipes on my own. I am a recipe “recycler” if you will. I always link to the original recipe as well as publish it on my blog in the original form with my “gluten-free tweaks” or other ideas I have for making something adaptable to other dietary restrictions. All of my own thoughts and substitutions are in red.
2 1/2 cups Oats (I used Certified Gluten Free Oats*)
1/4 cups Coconut (I omitted because we are not that big on coconut)
1/2 cups M&M Mini’s (I used Mini Chocolate Chips, or you could use dairy-free chocolate chips too!)
1/2 cup Brown Sugar
1/2 tsp. Salt
1/2 cup Butter, softened (I used Smart Balance but you can also use Earth Balance which is non-dairy. Earth Balance also makes a soy-free buttery spread !)
1/4 cup Honey
1/2 tsp. Vanilla
Add all of the ingredients and mix together until combined. Press into a square 8×8 pan (I pressed mine into a 9″ x 13″ cookie sheet lined with parchment paper). Bake at 350° for 18-20 minutes (I cooked mine for 15 minutes in a convection oven). Cool for 10 minutes and score into bars. Let it set completely and then cut into bars. For thinner bars, press mix into a 9×13 pan. They seem to set a little better in the 9×13 pan.
Combine all of the ingredients
Press into your desired pan
Cut into bars
I like to wrap mine individually in wax paper, makes a nice "container" for fast breakfasts on the go!
*In case you are newly diagnosed with celiac disease and have not yet read up on adding gluten-free oats into your diet, click here to read the Celiac Sprue Association’s information on oats. if you do decide to add oats to your diet (it would be wise to consult with your doctor on this too because it is advised that your celiac disease is stabilized BEFORE adding oats back into your diet), make sure they are certified gluten-free oats. My personal approach to GF oats are to limit how much we eat. We do not eat them every day and we consume small amounts at a time.