Chewy Granola Bars

love Smitten Kitchen. I have been reading her for years and have made many of her recipes, all of which have been amazing. I’m especially charmed and inspired because she creates all of these lovely dishes in a postage stamp–sized NYC kitchen (and her previous kitchen didn’t even have a dishwasher *shudder*).

I had to stop reading for a while though. Because of the BREAD. Like the most recent post, for instance. I may be committed to a mostly gluten-free lifestyle right now, but that doesn’t mean I don’t lose my marbles at the thought of a crusty ciabatta roll or whipping up a loaf of no-knead bread, which used to be a staple in my kitchen. For now, that’s not happening.

Thank goodness not all of Smitten Kitchen’s recipes involve bread. Last week, a friend on Facebook linked to this recipe and mentioned that the smell of the baking bars was intoxicating. That’s enough of an endorsement for me. I’ve been looking for a portable breakfast/snack option other than ordering boxes of Kind bars from Amazon (the cheapest avenue I’ve found). I like most of the Kind bars (although they’re a little on the sweet side for me), and I need a grab-and-go option to have in my purse at all times and for busy most nearly all weekday mornings, when I can’t manage to make myself a real breakfast on my way out the door. When my stomach wakes up sometime after 9:00 a.m., I’m always reaching for a Kind bar in my desk drawer.

I decided to whip up a batch of these granola bars on Friday night, with some tweaks. They are insanely good. I think it’s time to cancel that recurring order on Amazon. Seriously. They are chewy, dense (in a good way), and have a nice crunch if you leave nuts in larger pieces or whole. I plan to keep fussing with the recipe and to have these on hand at all times. If I prepare a batch every couple weeks and freeze individually wrapped bars, I should be covered. The options for add-ins are endless too. (Don’t worry, coworkers. I’ll be bringing a few to the office tomorrow for your feedback.) The biggest change I made is subbing the refined sugars. If you want to use regular sugar and corn syrup, you can get the amounts over at Smitten Kitchen’s website by clicking the link below.

Chewy GF Granola Bars

adapted from Smitten Kitchen

  • 1 2/3 c quick-cooking rolled oats (if gluten-free, be sure to use gluten-free oats*)
  • 1/2 c Sucanat
  • 1/3 c oat flour (if gluten-free, be sure to use GF oat flour) (OR 1/3 cup oats, processed in a food processor or blender until finely ground)
  • 1/2 t salt
  • 1/4 t ground cinnamon
  • 2–3 c dried fruits and nuts**
  • 1/3 c almond butter (or another nut butter)
  • 1 1/2 t vanilla extract
  • 6–8 T melted butter (or melted coconut oil, which I plan to try next time)
  • 1/4 c agave
  • 1/8–1/4 c honey
  • 1 T water
  1. Preheat the oven to 350°F. Line an 8″ x 8″ x 2″ pan {I used a small rectangular jelly roll pan} with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan {I rubbed the parchment with coconut oil}.
  2. Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners, almond butter, and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing firmly to ensure the bars are molded to the shape of the pan.
  3. Bake the bars for 30 to 40 minutes, until they’re brown around the edges {I baked for the full 40 minutes}. Don’t be afraid to get a little color on the top as well. The bars will seem soft and almost underbaked when you press into the center of the pan; they’ll set once completely cool.
  4. Cool the bars completely in the pan on a cooling rack. This part is no joke. I got a little ahead of myself and tried to slide the parchment out onto the cooling rack after about 30 minutes. Too soon! Some of the center bars ended up a little cracked and crumbly. I ended up letting them cool on the counter overnight, in the pan, lightly draped with a tea towel.
  5. Once cool, slide the parchment with bars out onto a cutting board, and use a large knife to cut the bars into squares. To store, wrap the bars individually in plastic or waxed paper, or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. I’m hoping they also freeze well.

*Note that any links I’ve provided are for bulk amounts on Amazon. You likely aren’t looking to purchase twelve bags of Sucanat; I just want you to see what product I’m using. (Be aware that you will find many of these products to be much more cost effective if you purchase through Amazon or other online retailers. If you have the luxury of buying in bulk or splitting a bulk purchase with friends, I highly recommend it. And if you have Amazon Prime, the deal gets even sweeter.) Most of these are available at Whole Foods or any grocery store with a decent health food section.

**Suggestions for nut/seed/fruit mixture: dried cranberries, apricots, dates, pecans, chia seeds, flax meal, sunflower seeds, coconut, walnuts, almonds, sesame seeds, pepitas, dried apples, or even chocolate chips. I didn’t measure carefully for this batch, and I don’t think it really matters. I just started pouring items into a liquid measuring cup until it hit 3 cups. My mix for this batch (amounts approximate): 1/2 c sunflower seeds, 3/4 c dried cranberries, 1/2 c pumpkin seeds, 3/4 c whole raw almonds, 2 T chia seeds, sprinkle of finely shredded unsweetened coconut on one half (I was afraid I wouldn’t like the coconut…but I did! Weird).

Gooey Chocolate Chip Cookie Bars

These are inspired by Chocolate-Covered Katie’s Healthy Deep-Dish Cookie Pie. I’ve made some tweaks to her recipe and halved it (it’s just not smart for me to have more than this amount in my house at a given time!). These are incredibly gooey and delicious and a total sneak for people who are leery of “weird, healthy food” (I get this line a lot at my own house). I’ve taken them to work and to a party. Everyone who tried tried them said they never would have guessed that the primary ingredients are garbanzo beans and oatmeal.

{Note: this is no Pioneer Woman or Smitten Kitchen, so don’t get all fired up about the possibility of beautiful step-by-step photos. Or high-quality photos of any kind for that matter. I will just tell you right now that most photos on my recipes are likely to be taken with my iPhone in my dimly lit and windowless kitchen. I’m sorry. I hope that will change down the road. I promise you that I won’t post a recipe unless I truly believe it’s fantastic. Hopefully that will be enough to make you consider giving it a try, lousy photo or not.}

Gooey Chocolate Chip Cookie Bars

  • 1 can unseasoned white beans or garbanzo beans, drained and rinsed {I used garbanzos}
  • 1/2 cup quick oats or certified-gf quick oats
  • 3 medjool dates {don’t forget to take out the pits!}
  • 1/4 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/3 c Sucanat and 1/3 c agave
  • 1 1/2 T canola oil {I plan to use coconut oil for the next batch, as it’s much healthier}
  • 1 tsp pure vanilla extract
  • 1/2 cup semisweet or dark chocolate chips {if you’re feeling frisky, why not try a blend of the two?}
  1. Blend everything except the chips very well in the food processor. {Be aware that your mixture won’t smell very good at this point. It will smell like beans with vanilla, which is, well, weird. Never fear! I swear that once you bake the bars, you’ll never remember that the base is beans.}
  2. Stir in chips, and pour into a small oiled pan (I used a small pie plate; a double batch fits nicely in a 9×13 Pyrex baking dish).
  3. Bake at 350F for 35-40 minutes. Let stand at least 10 minutes before removing from the pan.

Cut yourself a mammoth slice and enjoy! Once they have cooled, I store them in the fridge. When hot, these would be fabulous with your ice cream of choice (dairy or non-dairy) and chocolate sauce. This morning, the cooled cookie bars had a melt-in-my-mouth fudgy consistency. Divine. And I didn’t even feel guilty about eating one for breakfast.

I plan to play with this recipe as a base for breakfast bars with add-ins of dried fruit, chopped nuts, and coconut flakes. I think a big batch would freeze well individually wrapped and would make a great breakfast go-to on rushed mornings. I’ll keep you posted.