WEEKDAYS 1e|12c|p

Amy Green's Chewy Granola Bars

A Heathy, Tasty Snack
skill level
Over 8
When Amy Green makes this recipe, she doubles it. Then she wrap the leftovers and pop them in the freezer. That way she always has a snack that will travel and something tasty and healthy to pack in lunches.
  • 2 cups gluten-free rolled oats2 tablespoons flaxseed meal plus enough teff flour to make 1/2 cup total1 cup walnuts
  • chopped to desired size or 1 cup sliced almonds1/2 cup dried black Mission figs
  • stemmed and chopped1/2 cup golden raisins1/2 teaspoon ground cinnamon1/4 teaspoon ground ginger1/3 cup agave nectar2 large eggs1 to 2 tablespoons water
step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
    Preheat the oven to 350 degrees F. 
  • 2
    Lightly coat a 9 x 13-inch baking pan with cooking spray.
  • 3
    2 cups gluten-free rolled oats
    2 tablespoons flaxseed meal plus enough teff flour to make 1/2 cup total
    1 cup walnuts, chopped to desired size or 1 cup sliced almonds
    1/2 cup dried black Mission figs, stemmed and chopped
    1/2 cup golden raisins
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground ginger 
    Mix the oats, flaxseed meal and teff mixture, walnuts, figs, raisins, cinnamon, and ginger in a large bowl.
  • 4
    1/3 cup agave nectar
    2 large eggs
    In a small bowl, whisk together the agave and eggs. Pour the wet ingredients into the dry ingredients and mix until combined.
  • 5
    1 to 2 tablespoons water
    Add water 1 tablespoon at a time to help moisten the oats, until clumps form. 
  • 6
    Put 1 cup of the mixture into a food processor fitted with the steel blade. Pulse for 3 seconds at a time until the mixture is chopped and sticks together. You don't need to make this too fine, but it needs to be a little sticky. This helps the bars stick together. 
  • 7
    Scoop the chopped granola into the remaining granola and mix with a wooden spoon or rubber spatula until combined. 
  • 8
    Transfer to the prepared pan. Using moist fingers, press the granola into the pan until it covers the entire bottom. Check for any little gaps and push them together. 
  • 9
    Bake for 15 to 20 minutes, until the edges are just starting to brown. 
  • 10
    Remove the granola from the oven and let cool in the pan on a wire rack for 15 to 20 minutes. 
  • 11
    Remove from the pan and transfer directly onto a rack to finish cooling completely. Once cooled, quickly flip the granola in one piece onto a cutting board. 
  • 12
    Use a very sharp knife to cut 12 (2 x 3-inch) bars. Store in an air tight container. These also freeze well.

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