Granola bars are hard to
photograph. So please accept a few pictures
of Kate devouring little bits of hers instead.
You’re just going to have to trust me...these are delicious! I’ve been making (and enjoying) these granola
bars for a while now but a few weeks ago I decided to spread melted chocolate on
top instead of including chocolate chips inside the bar. Perfecto!
These granola bars are very versatile. You can switch up the ingredients
easily (as long as you keep the wet to dry ratio the same) to your liking.
Chocolate
Covered Granola Bars
11/4 cup old fashioned oats
1/4 cup whole wheat flour
1/2 cup skim milk powder
1/2 cup sunflower seeds
1/4 cup chia seeds
1/4 cup pumpkin seeds
1/4 cup hemp seeds
1/4 cup ground flaxseed
1/2 cup unsweetened coconut
1 cup dried fruit (I used 1/4 cup raisins, 1/4 cup
blueberries and 1/2 cup cranberries)
2 tsp. ground cinnamon
1/3 cup pure maple syrup
2 eggs
1/2 – 2/3 cup milk chocolate chips
Preheat oven to 350F. Grease a 9X13 inch pan or line with parchment
paper (I often cut the recipe in half and use a bread pan).
Place dry ingredients in a
food processor and pulse until everything is well blended.
Add maple syrup and eggs and
pulse until everything is well blended.
Spread the thick batter
evenly into the prepared pan and press with your hands (wet your hands slightly
so they won’t stick).
Bake until lightly browned,
about 15 to 20 minutes.
Remove granola bar from pan
and let cool completely.
Melt chocolate chips and
spread evenly on top. Put the granola
bar in the refrigerator until chocolate hardens.
Cut bars into desired shape
and size. Store in airtight contained in
the refrigerator for up to five days.
Recipe
adapted from straymatteroffact.blogspot.ca (Healthy Homemade Granola Bars)
