I call these sinfully delicious bars “Smitten Bars,” 1) because I’m absolutely smitten with them, and 2) because I adapted them a smidge from the Smitten Kitchen’s recipe for Chocolate Chunk Granola Bars. They are so delicious (especially after being on Whole30 for a month) that you feel like you’re cheating… on something! These would be perfect to make for your kids… or yourself. They’re gluten-free, they can be nut-free (to take to schools with rules about nut allergies), and you can amend them to suit your own personal tastes and diets. It’s basically the perfect recipe.
You have cat to be kitten me right meow. These snacks are healthy? Tea towel from Maiden South. #shamelessplug #catsonbikes
Let’s get down to recipe business, shall we?
recipe adapted from Smitten Kitchen’s chocolate chunk granola bar recipe
yields 16-ish 2×2 granola bars
– 1 1/2 heaping cups (100 grams) gluten-free rolled oats
– 1/4 cup (20 grams) rolled oats, finely ground, or 1/4 cup oat flour
– 3/4 cup (60 grams) dried unsweetened shredded coconut
– 1 tablespoon ground flax
– 1 tablespoon chia seeds
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon ground cinnamon (optional)
– 1 cup (about 140 grams) chopped dried fruit (I used unsweetened, unsulphured dried cherries from Trader Joe’s)
– 1 cup (170 grams) chopped dark chocolate or chocolate chips
– 1/4 cup (65 grams) almond butter (use sunflower seed butter to be nut-free)
– 1/4 cup coconut oil, warmed until liquefied (may sub olive oil)
– 1/4 cup (about 85 grams) maple raw local honey (may sub maple/cane syrup)
– 8×8 inch square casserole dish or baking pan
– parchment paper
Preheat oven to 350 degrees Fahrenheit. Line casserole dish or baking pan with two sheets of parchment paper, cross-ways and extending up the sides, in order to form a non-stick “sling” for your bars to make them easy to remove from the pan.
In a large mixing bowl, combine the dry ingredients (oats, oat flour, coconut, cherries/dried fruit, chocolate, salt, cinnamon). In a smaller, separate bowl, whisk together the “wet” ingredients (almond butter, coconut oil, and honey). Pour wet mixture into the dry mixture and stir until combined.
Transfer the mixture into the prepared pan, spreading it out until flat, then using another square of parchment paper to protect your hand, use the heel of your palm to press the mixture as firmly as you can until you cannot press it any further.
Bake for 25 to 30 minutes at 350 degrees, until the tops are golden and the edges are light brown. Let the bars cool COMPLETELY before cutting into them. I recommend letting them cool to close to room temperature, then finish them off for a couple of hours in the fridge. Then use the parchment paper “sling” to transfer the bars to a cutting board. Using a sharp, serrated knife and a gentle sawing motion, carefully cut the bars into desired sizes.
According to Smitten Kitchen, these bars will keep for about a week in an air-tight container at room temperature… but I highly doubt they’ll last that long that way because you’ll eat them all. So, I stick them a couple at a time in a snack-size freezer bag and pop them into the freezer. That way, I can pull them out two at a time so Wheat and I don’t overindulge. They only take about 30 minutes to an hour to fully defrost at room temperature, or overnight in the fridge. Perfect for packing in lunch boxes – for kids or working grown-ups. :)
What’s your favorite healthy snack? This has quickly moved to the top of my list, but I’m always on the look for more options!