I had every intention of today’s post being part 2 of my baking course recap, but I made these last night and couldn’t handle the idea of keeping them from you. I’d like to believe I am a fan of every recipe I post, but these might take the prize. I legitimately patted myself on the back when I pulled them off. So you’ll have to wait for my drool-worthy pictures of eclairs, fruit tarts and strawberry shortcake. Or just stalk my Instagram. This recipe was spurred from a realization that came out of my pocket. And I mean my actual pockets. The other day I reached into my winter coat pockets and pulled out SIX granola bar wrappers. Let’s not discuss the fact that I was hoarding wrappers in my pocket, but instead talk about how I clearly have a spending problem. I’ve already talked about my habit of lunchtime shopping trips to scout for my snack drawer, but clearly things have gotten out of hand. And now that my employment prospects are significantly diminished, it’s time I crack down on my spending habits. Don’t get me wrong, I think it’s awesome that there are so many fantastic companies selling delicious AND healthy snacks. I mean I work for a healthy snack company! But as someone who is attempting to budget and also enjoys baking I knew I needed to take matters into my own hands. I also need to cram as much gingerbread into my face until the season is over, so get used to it. Now my coat pockets are being filled with saran wrap instead of packaging. That’s a problem for another day…In the meantime, make these Chocolate Gingerbread Granola Bars if only to save yourself a little extra cash for your shoe fund.
- 1 cup GF oat flour (ground rolled oats)-any flour will work
- 1 1/2 cups rolled oats
- 1 1/2 tsp dried ginger
- 1/2 tsp dried cinnamon
- 1/4 tsp dried cloves
- 1/4 tsp dried nutmeg
- 1/4 tsp salt
- 2 T ground flax
- 1/2 cup almond butter
- 1 T molasses
- 1/3 cup maple syrup
- 1/2 cup chocolate chips (I use Enjoy Life dairy-free chocolate chips) + 1/4 cup for drizzle (optional)
- 1 T water
- 1. Preheat oven to 350 degrees F.
- 2. Mix together oat flour, rolled oats, flax seed and spices.
- 3. Add in almond butter, molasses and maple syrup.
- 4. Bring mixture together. It should be slightly wet but sticky.
- 5. Add tablespoon of water if mixture is too dry.
- 6. Spray a 9 x 9 inch baking dish with non-stick spray or coconut oil.
- 7. Spread mixture in pan and flatten with hands making sure surface is even.
- 8. Bake for 20-25 minutes. Edges should be golden brown.
- 9. Remove and let sit for 20-30 minutes before cutting and placing on a wire rack to cool completely.
- 10. If desired melt 1/4 cup of chocolate and drizzle on top.
- 11. Store in an airtight container for up to 5 days or in freezer for several months.
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