Granola Bars With Chocolate

Most granola bars are too sweet for my taste, so I wasn’t much of a fan until I made these. They’re inspired by a recipe from “Good to the Grain,” by Kim Boyce, but I’ve cut down on the honey and added chocolate.

Ingredients

• 3 tablespoons unsalted butter or canola oil, plus additional for the pan and for your hands
• 2 cups mixed flaked grain cereal or rolled oats
• ½ cup flaxseed meal
• ½ teaspoon cinnamon
• ¼ teaspoon salt (optional)
• ⅓ cup honey or agave syrup
• 2 tablespoons brown sugar
• 1 teaspoon vanilla
• ½ cup chopped bittersweet chocolate or chocolate chips

• Nutritional Information

  • Nutritional analysis per serving (16 servings)

    113 calories; 5 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 11 grams sugars; 1 gram protein; 19 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Fifteen to 20 pieces

Preparation

1. Preheat the oven to 300 degrees. Generously butter or oil a 9-by-9-inch metal or glass baking pan.
2. Melt the butter over medium heat in a wide saucepan. Add the flaked grains or oats. Stir over medium heat until the grains are lightly toasted, taking care not to let them burn. Stir until they are beginning to smell toasty and have slightly darkened, six to seven minutes. Remove from the heat, and transfer to a bowl. Add the flaxseed meal, the cinnamon and the salt. Wipe the pan clean.
3. Combine the honey, vanilla and brown sugar in the pan in which you toasted the oats. Bring to a boil over medium heat. Boil five minutes. Pour over the oat mixture, and stir until it is evenly distributed over the mixture. Allow to cool for five minutes, then stir in the chocolate pieces.
4. Scrape into the pan, and spread evenly. Place in the oven for 20 minutes. Do not allow to brown or the bars will be hard instead of chewy. Remove from the heat, and allow to cool. Cut into 16 to 20 pieces, and store in an airtight container.

• Advance preparation: The bars will keep for a few weeks in an airtight container.

About 45 minutes