Friday, June 10, 2011

Low Fat & Chewy Cranberry Chocolate Chip Granola Bars

This recipe is a must.  As in, go now, make it, marvel at the wonder of the easy-peazy granola and smile with glee when your picky toddler says, "Mmmm," as she bites into it for the first time.  Oh, and the most exotic ingredient in the recipe?  Oat flour.  Yup.  And you can make a suitable substitute for that by throwing some oats in the food processor if your heart so desires.

This recipe is not a traditional granola that uses difficult to find ingredients such as flaxseed or wheat germ or every nut known to man.  It's just full of oats and whatever you decide to put in it to spice up the flavor.  In our family, we tend to dig chocolate chips in our granola.  And, I like dried cranberries (and what Mama likes she gets, you know, since Mama's the one cooking).  But feel free to swap those out for anything you'd like.

Low Fat & Chewy Cranberry Chocolate Chip Granola Bars:
1 cup oat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
2 tbsp Earth Balance dairy-free butter, room temperature (or, regular butter if not dairy free)
1/2 cup unpacked brown sugar
1 large egg
1/4 cup honey
1/4 cup unsweetened apple sauce
1/2 tsp vanilla extract
2 cups quick or old fashioned oats
1 cup Ghiradelli semi-sweet chocolate chips
1/2 cup dried cranberries


Preheat oven to 350 degrees and line a 9 x 9 baking pan with parchment paper that hangs over the sides so you can pull the bars out by the edges of the parchment paper.  Grease the paper.

Whisk together oat flour, baking powder, baking soda, salt and cinnamon.

In the bowl of a stand mixer, cream the butter and sugar on medium speed.  Mix in the egg followed by the honey, applesauce and vanilla extract.

With the mixer on low, add the flour mixture and the oats until just combined; by hand, fold in the chocolate chips and cranberries.

Move mixture to prepared baking dish, using your fingers to spread it evenly.   

 Bake for 20-25 minutes, or until light brown at the edges. 

Let cool for a few minutes then pull out of pan using edges of parchment paper and let cool completely on wire rack.  Move to fridge so it will set a bit firmer.  It may seem soft and undercooked, but once it cools it will set completely.  Cut into desired shape and size.

Source:  Adapted from Skinny Taste.

No comments:

Post a Comment