My husband and I are regular get-up-at-9:30am attenders. We’re late risers. But – we also stay up late; usually around 1am or so. Waking up at 9:30am and eventually getting up at 10am – to me, making breakfast can seem pointless; assuming our lunchtime is usually around 1pm. And so, to add points to my morning, I’ve recently started making a few batches of these granola bars and storing in plastic bags in the refrigerator (or even the freezer) – to grab for a quick breakfast or snack.
Chocolate and Oatmeal Raisin Granola Bars – Gluten Free
[Adapted from: Kathy’s recipe at Healthy Happy Life blog]
3 Tablespoons almond butter
2 Tablespoons coconut oil
6 Tablespoons agave (or other liquid sweetener, like honey)
1 Tablespoon water
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 Tablespoon molasses
1/2 Tablespoon vanilla extract
2 Tablespoons ground flax seeds
1 cup sprouted sunflower seeds
1/2 cup raisins
1 and 1/2 cups rolled oats
1/2 cup rolled oats, ground to flour
Directions: Place almond butter and coconut oil in a large mixing bowl and microwave thirty seconds or so; until softened. Stir in: agave, water, salt, cinnamon, nutmeg, molasses, vanilla extract, and flax seeds and stir until combined. Stir in ground flax seeds, sunflower seeds, and raisins until coated. Stir in oats and oat flour until combined.
Preheat the oven to 350 degrees. Line an 8″ x 8″ baking pan with parchment paper (or – aluminum foil then coat with nonstick cooking spray). Transfer granola bar “dough” from mixing bowl to parchment paper. With wet hands, press dough until it touches the edges of the pan and is even throughout. Bake for 20-30 minutes, or until lightly browned on edges. Allow to cool, then place in freezer for 20 minutes (or refrigerator for an hour) to firm up. Cut into bars and drizzle with chocolate (recipe below). Place back in fridge or freezer to harden.
Eat immediately or store in plastic storage bags in the refrigerator or freezer.
Makes: 8-10 bars.
Chocolate Drizzle: Place three tablespoons nondairy, grain-sweetened chocolate chips and 1 and 1/2 teaspoon coconut oil in a small bowl. Microwave until chocolate and coconut oil are melted. Stir until smooth and drizzle over bars.
*Note: pictures were taken about a week ago; without the luxury of natural lighting.