This recipe is adapted from Movita’s blog, which she adapted from Alton Brown. First of all, if you don’t have Movita’s blog bookmarked on your computer, you should. She is witty, creative, and just plain entertaining to read. I’ve tried a couple of her recipes and have yet to be disappointed. Her food is delicious, straight forward, and simple. Just the way I like it. She has hilarious stories presented with a kind of dry wit. If you go to her website, make sure you click on her old website and read the story about the bunnie in her mother’s garden. And then there’s her old dating adventures…seriously, she should write a book.
This recipe is incredibly easy. You can tweak it with pretty much any nut, seed, or dried fruit that you like. Leave in the chocolate, or take it out, add in crystalized ginger, peanut butter, banana chips, dried apple, coconut, dried pineapple, truly…the combinations are endless.
Easy Granola Bars
*Makes 9 bars
2 Cups Gluten Free Old Fashioned Oats
1 Cup Slivered Almonds
1/2 Cup Chopped Pecans
2 Tablespoons Ground Flax Seed
1/2 Cup Raw Honey
1/4 Cup Dark Brown Sugar, packed
2 Tablespoons Dairy-Free Butter
2 teaspoons Pure Vanilla Extract
1/2 teaspoon Sea Salt
1 Cup Dried Cherries
1/2 Cup Dairy-Free Chocolate Chips
Preheat the oven to 350° and butter or spray a 9×9 pan. Measure out ingredients.
Spread the oats and nuts (I gave the almonds a light chop before toasting) onto a parchment lined baking sheet and bake, turning occasionally for about 15-20 minutes or until they become lightly golden.
Combine the honey, brown sugar, butter, vanilla, and salt in a small saucepan and cook on medium heat until sugar is dissolved. Once the nut and oat mixture is done toasting, remove from the oven and decrease oven temperature to 300°.
In a large bowl, combine the oats, nuts, flaxseed, and dried fruit. Drizzle the sauce over the top and mix thoroughly. Fold in chocolate chips.
Press gently into the pan and bake in the oven for 25 minutes. Movita’s says to “press” into pan…I did mine gently which resulted in maybe a slightly fluffier bar because food that looks like it’s been touched too much grosses me out.
Allow to cool before cutting. I slid a very sharp knife around the edges and scored the bars while they were still warm to aid in cutting. Can be refrigerated or placed in an airtight container on the counter for up to 1 week.