These granola bars are delicious. This is my own creation after missing eating Nature Valley Granola Bars. The difference, is that these granola bars are chewy, not crunchy.
I made these over the weekend to take with us as a healthy snack while traveling to Kansas to see our oldest granddaughter’s dance recital.
Recipe - Gluten-Free Chocolate/Coconut Granola Bars
These granola bars make a great addition to your child's lunch box or after school snack.
Preheat oven to 350 degrees.
Spray a 9 x 13 inch cake pan with the gluten-free cooking spray.
Put the oats, rice bran, flour, nuts, dry milk, shredded coconut, ginger, and cinnamon in a food processor, and pulse chop until coarsely chopped.
Add the chocolate morsels, honey and eggs, and pulse until completely combined.
Put the mixture into the prepared 9x13 cake pan and spread with a spatula or your lightly oiled fingers.
Bake until lightly golden and brown around the edges. About 20 minutes.
Cool in the pan, on a cooling rack for 20 minutes, then cut into uniform sized bars.
Individually wrap in plastic wrap and store in an airtight container or Ziplock bag.
These can be frozen for up to 2 months. But I bet they don't last long enough to freeze.
*Do not use regular oats, only use oats that are certified gluten-free. Regular oats are most likely cross contaminated with wheat or other grains. Making them NOT gluten-free.