When it comes to being a crunchy granola pregnant lady, I tend to think of myself as being in the middle of the spectrum. I mean, yeah, I drink kale smoothies. And sure, we’ve been taking natural childbirth classes. But it’s not like I’m planning on eating my placenta.
Oh, January…what would Betty say?
And why does granola still serve as representation all things new age health-related anyway? Most granolas or granola bars I see are chock-full of sugar and fat.
This one was going to be different. I set out this morning to bake up some freezer-friendly granola bars that could serve as a healthy, easy grab-and-go breakfast after bebe comes.
Then I added chocolate chips.
And melted butter.
And brown rice syrup.
And suddenly I had more of a dessert on my hands.
Soooo…these aren’t breaking any new ground as far as healthy granola bars go. But they’re really dense and chewy and delicious. So there’s that. You can wash them down with a kale smoothie, if that makes you feel better.
Chewy Chocolate Granola Bars
1/2 cup oat flour
1 2/3 cup oats
1/2 tsp. salt
sprinkle of cinnamon
1 cup chocolate chips
1 cup golden raisins
1/2 cup sunflower seeds
1/2 cup brown sugar
6 tbsp. butter, melted and slightly cooled
1/4 cup brown rice syrup (you could use honey or maple syrup here too)
1 tsp. vanilla
Pre-heat oven to 350.
Combine dry ingredients (oat flour through sugar) and mix well. Combine butter, brown rice syrup, and vanilla. Add to dry ingredients and stir to combine.
Cover the bottom and sides of an 8×8 inch pan with parchment paper. Press granola into pan, pressing down with your hands or a spatula so that it fills the pan tightly and evenly.
Bake for 30-35 minutes, until beginning to turn golden. Remove from oven and let cool for 20 minutes. Transfer to refrigerator and cool for an additional hour. This will help the bars to “glue” together so that they won’t crumble when you cut them.
Cut into bars or squares. Enjoy!