This is Smitten Kitchen’s version, and they’re quite rich, but they freeze beautifully so you can package them individually according to whatever your treaty snack needs. Points to ponder; SunButter is simply our favorite sunflower seed butter, and I also made a note to try these in a 9 x 9 pan for slightly thinner bars. Absolutely make sure to allow them to cool completely, and then refrigerate the bars for an hour or so before cutting them (the girls prefer ‘fingers’ to ‘squares’) – enjoy!
Granola Bars (SunButter and Chocolate)
1 1/4 c. large flake oats AND 1/4 c. oat flour
3/4 c. unsweetened coconut AND 1/3 c. uncooked millet
1/2 t. sea salt AND 1/4 t. cinnamon
1 c. EACH dried fruit (I used Craisins) AND chopped dark chocolate (or chocolate chips)
1/4 c. EACH SunButter, warmed coconut oil AND honey
Preheat oven to 350 and line an 8 x 8 (or 9 x 9) cake pan with 2 sheets of parchment in opposite directions (a sling of sorts to lift them out of the pan when cooled). In a large bowl, combine the oats, oat flour, coconut, millet, salt, cinnamon, fruit and chocolate, and in a smaller bowl, whisk together the SunButter, liquid coconut oil and honey.
Add the wet to the dry and stir well to combine completely, then scrape into your prepared pan, spreading it evenly and PRESS it all into the pan until you can flatten it no more. Bake for 25 to 30 minutes (I would start with a little less time for a 9 x 9), until the top is golden and the edges are lightly browned. Allow the bars to cool completely on a rack, then refrigerate for an hour or so before using the parchment to lift them out of the pan and cutting them into individual pieces and wrapping or freezing as you wish!
- Category: Breakfast, Granola, Sunbutter, Millet