These rock. Seriously. These chewy Gluten-Free, Dairy-Free Granola Oatmeal Cookie Bars really take the cake. They taste like an oatmeal cookie. They look like a granola bar. Yet they have the nutrition of a power-packed snack.
My kids call these dessert. I call these another of my sneaky tricks. My husband? Well…he just calls me annoying. He has long since stopped being amused at how excited I get when I know my family is eating well, even when they do not.
My favorite part about these is how easy they are to whip up. Just throw the dry ingredients into a bowl, add wet ingredients to a well in the middle, mix (aka, squish) everything together with hands, press into pan, bake, and viola. That is it. Thirty minutes later you have a delicious and nutritious treat.
You can feel good about serving these as a snack.
Or for dessert.
Or even for breakfast.
In fact, this morning, I gave each boy a nice sized bar (excuse me, cookie), a hard-boiled egg, and some fresh fruit (kiwi and Gaiya melon, to be exact). And as they bounded out the door and off to school, I actually felt pretty good about what their brains would be fueled with for the next few hours.
And then I went and took a little nap.
I wish. Who am I kidding? But I bet I had you going…or at least a little jealous of this said nap.
Granola Oatmeal Cookie Bars
Gluten-Free and Dairy-Free
Easily Made Egg-Free and Nut-Free Too
- 2 cups Certified Gluten Free Oats
- 1 cup Almond Flour (OR for Nut-Free: use equal amount Certified Gluten Free Oat Flour OR Buckwheat flour)
- 1/3 cup Organic Coconut Palm Sugar (or Brown Sugar)
- 1/4 cup Quinoa Flakes
- 1/4 cup Ground Chia Seeds (OR Ground Flax Seeds OR Ground Hemp Seeds)
- 2 tsp Ground Cinnamon
- 3/4 tsp Celtic Sea Salt, fine
- 1 cup Dried Fruit of choice – pick one or use a combination to equal 1 cup (Raisins, Golden Raisins, Dried Cranberries, Dried Apples, Dried Apricots, Dried Cherries, etc)
- 1/2 cup Seeds or Nuts of choice – pick one or use a combination to equal 1/2 cup (Pepitas, Sunflower Seeds, Chopped Pistachios, Chopped Cashews, Chopped Macadamia Nuts, Chopped Pecans, etc)
- 1/4 cup Dark Chocolate Chunks – Optional (make sure to read labels on your chocolate for your allergies)
- 1 egg, beaten (OR for Egg-Free: combine 1 Tbsp Ground Chia or Flax seeds with 3 Tbsp HOT water, let sit 5 minutes until gelled)
- 2/3 cup Cold-Pressed Unrefined Coconut Oil or Canola Oil, preferably Organic
- 1/2 cup Grade B Maple Syrup, preferably Organic
- 1 Tbsp Vanilla
1. Preheat oven to 350 degrees. Grease a 9 x 13 inch glass baking pan.
2. Sift together in large bowl: Gluten Free Oats, Almond Flour (or Oat or Buckwheat Flour), Coconut Palm Sugar, Quinoa Flakes, Ground Chia (or flax or hemp) Seeds, Cinnamon, Sea Salt, and Dried Fruit and/or Nuts or Seeds.
3. Make small well in center of dry mixture. Add: beaten egg (or flax mixture), oil, syrup, and vanilla.
4. Squish/mix together with hands. Press into prepared baking dish. I like to not press all the way to edges (will not spread while baking), and instead leave a 1 inch border from edge of pan. This makes for a thicker and chewier bar.
5. Bake for about 30 minutes, or until edges look slightly golden. Center will look like it is not totally cooked.
6. Let sit for at least 1 hour before slicing. As it cools, it holds together better.