Chocolate Granola Bars - Feingold Stage 1

You can make these GFCF or regular. My daughter likes these. They’re good right out of the freezer and hold together better when making them gluten free. I like that they contain a lot of oats. Oats have a calming effect.

Ingredients: 

3/4 cup (1.5 sticks) butter, softened (for dairy free I used 1/4 cup of coconut oil, ¼ cup of Earth Balance Soy Free butter, and 1/4 cup of shortening (I use palm oil shortening from Tropical Traditions or use Spectrum)
1/2 cup honey (any kind except for clove honey for stage one)
1/3 cup light brown sugar, packed (I use Domino brand)
1 tsp vanilla extract (watch for gluten and corn syrup if you avoid)
1 cup whole wheat flour (I used a GF flour blend)
1 tsp baking soda

1 TB ground flax seed (optional)
4 1/2 cups rolled oats (I used Bob’s Red Mill gluten free oats)
1 cup (6 ounces) semi-sweet chocolate chips (I used Enjoy Life, or use Ghiradelli)

Instructions: 

1. Preheat oven to 325 degrees. In a medium-size mixing bowl, cream together the butter, honey, brown sugar, and vanilla extract. (I used an electric mixer.)

2. Add flour, baking soda, and oats. Stir until well-mixed. Stir in chocolate chips.

3. Using a spatula, press mixture into a lightly-greased (I use coconut oil) 9x13-inch baking dish. Bake at 325 degrees for 18-22 minutes, until edges are just starting to brown. Remove from oven and place dish on wire rack to cool.

4.  Cool granola bars, and then cut with a sharp knife. I store these in the freezer in a large zip lock bag. They defrost quickly.

Feingold Stage 1

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