Chewy gluten free granola bars. They’re easy and they’re important. Those lunchboxes aren’t going to pack themselves… [pinit] It’s coming. You know it, I know it, your kids know it. … more
Chewy gluten free granola bars. They’re easy and they’re important. Those lunchboxes aren’t going to pack themselves…
It’s coming. You know it, I know it, your kids know it. We all know it! Back to school, baby! Know what goes great with back-to-school (other than everything)? Homemade gluten-free chewy granola bars for your kid’s lunchbox – and for yours. Soft and chewy, I’m always tempted to ‘lose’ these in the back of the refrigerator where my still-short children can’t see them.
If I sound excited about school, it’s only because I am. I love my children. I do. One of my children is away at sleepaway camp (picking up tomorrow!), and we all miss her like the deserts miss the rain. But I’m pretty sure the children are trying to kill me (or each other), very very slowly. And in nonobvious ways. Send help. Or just send school.
As a token of my gratitude for school and all of its goodness (learning! routine! activities! distraction! someone else telling them to read!), I made Chewy Granola Bars. Now, we’ve made some chocolate vegan gluten-free granola bars before. And some straight up gluten-free granola bars with sweetened condensed milk. But these chewy granola bars might be my favorite yet.
It might be the delicate balance of mini chocolate chips (not too many!) and dried blueberries (a personal favorite).
Or it might be the mix of honey, maple syrup and molasses, plus brown sugar, not one of them overpowering the others. And all of that moisture keeps them chewy even once you’ve browned them nicely in a 325 degree F oven (low and slow, I always say).
But whatever it is that makes these chewy granola bars just the right back-to-school lunchbox snack, sign me up. And my 3 kids, too. Well, one of them hasn’t tried them yet since she’s been at camp, but we’ll pick her up tomorrow and I’ll be sure to have plenty of these on hand. I promised her at dropoff that I’d come to pick her up bearing homebaked goodness. She missed a lot while she was gone!
- 1¾ cups (175g) gluten-free quick-cooking oats (or an equal amount by weight of old-fashioned rolled oats processed by about half in a food processor)
- 1 cup (120g) gluten-free oat flour
- ¾ cup (164g) packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher salt
- ⅔ cup (80g) raw pecans, roughly chopped
- ⅔ cup (80g) raw almonds, roughly chopped
- 1 cup (about 80g) coconut chips
- 4 ounces mini chocolate chips
- 4 ounces dried raisins or blueberries
- 8 tablespoons (112g) unsalted butter, melted and cooled
- 2 tablespoons honey
- 2 tablespoons pure maple syrup
- 2 tablespoons unsulphured molasses
- 1 extra-large egg, lightly beaten
- ½ teaspoon pure vanilla extract
- Preheat your oven to 325 degrees F. Grease a 9-inch square pan and line it with one sheet of unbleached parchment paper that overhangs 2 opposite sides of the pan. Grease the paper, and then place another crisscrossed sheet of unbleached parchment paper overhanging the other 2 sides of the pan on top of the first sheet of paper. Set the pan aside.
- In a large bowl, place the oats, oat flour, brown sugar, ground cinnamon and salt and whisk to combine. Add the pecans, almonds, coconut, chocolate chips and dried fruit, and mix to combine. Set the bowl aside.
- In a separate, medium-size bowl, place the melted butter, honey, maple syrup, molasses, egg and vanilla, and mix to combine well. Create a well in the dry ingredients and pour the wet ingredients in the well. Mix to combine. Scrape the mixture into the prepared pan and press firmly into an even layer.
- Place the pan in the center of the preheated oven and bake, rotating once during baking, until golden brown all over, about 25 minutes.
- Allow to cool in the pan for about 10 minutes and then transfer the pan to the freezer until very firm, about 30 minutes. Remove the pan from the freezer and lift the bars out of the pan by the overhung parchment paper. Peel back the paper, and slice into 24 bars with a sharp knife.
- Store in an airtight container on the counter for about 3 days, and then freeze any leftovers.
P.S. If you haven’t yet, please pick up a copy of My Cookbook! I really depend upon your support to keep the blog going, so … thank you!