Archives for posts with tag: chocolate

Granola Bars GGB 5

Yes, the title sounds way too good to be true but these bars are just as delicious as they sound! For YEARS I searched for a chewy granola bar recipe that I would love!  And I know, my cooking blog is called “GRANOLA GIRL BAKES” so I really should have had this recipe figured out years ago. ;) I am just a little really fond of Chewy Granola Bars but the only problem is almost all recipes call for corn-syrup and, whenever possible, I try to avoid  using/eating it. After many failed recipes and quite a bit of searching, I finally came up with the perfect combination of salty-sweet-chewiness that my entire family loves! AND to make the deal sweeter, these Chewy Granola Bars are NATURALLY GLUTEN FREE!! :) Okay, so I know there are a few crazy people out there that don’t like peanut butter ;). If you are one of these people, the peanut butter is completely optional! Put your own twist to the bars by adding cranberries, raisins, nuts, white chocolate chips, or whatever may come to mind and let me know how you like them! :)

Yields 1 9×13 (about 16 bars!)

  • 4 cups quick cooking oats (or pulse whole oats in a food processor a bit)
  • 2 C rice crispy cereal
  • 1/2 C shredded coconut
  • 1/2 C butter
  • 1/2 C honey
  • 1 C brown sugar
  • 1 tsp salt
  • 1 1/2 tsp vanilla
  • 1/2 C creamy peanut butter
  • 3/4 C chocolate chips(Use frozen chocolate chips to prevent excessive melting! ;)


  1. In a large mixing bowl, mix together the oats, cereal and coconut. Add peanut butter(optional) to the top and set aside!  Set a small saucepan over medium high heat and melt the butter.  Add the honey, brown sugar and salt.  Stir together then leave it alone as it comes to a boil.  Once the boil has reached all the way around the edges of the pan, begin timing(this is where your iphone will come in handy ;)!  Allow this mixture to boil for 2 minutes and 20 seconds.  During this time, you may need to turn the heat down a bit so it doesn’t overflow, but be sure it keeps boiling.
  2. Add the vanilla and then pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan.  Mix the ingredients together until the oats are completely coated.  Add in chocolate chips(and any other mix-ins you would like) then press very firmly into parchment lined 9×13″ pan! Place them in the freezer for 20 minutes then cut to size.
  3. ENJOY!!

Granola Girl Bakes || Chew Granola Bars 12

Granola Girl Bakes || Chew Granola Bars 1

Granola Girl Bakes || Chew Granola Bars 9

Granola Girl Bakes || Chew Granola Bars 10Granola Bars GGB

And Jesus said unto them, I am the bread of life: he that cometh to me shall never hunger; and he that believeth on me shall never thirst.”
John 6:35


Chocolate Chip Peanut Butter Cookies 8:: Granola Girl Bakes

Yes, it is true! These are outrageously delicious and 100% naturally gluten-free! I was almost afraid to put “gluten-free” in the title because I may scare some of you off. :) Believe me, I usually can’t stand{and that’s putting it mildly} flour substitutes but I can’t even taste a difference in these cookies!! The recipe originally called for white flour and white & brown sugar but a few weeks back I got the whim to try something new. So, I substituted the white flour and used ground oats{oat flour} and instead of the white & brown sugar I used pure maple syrup! To be honest, I thought the batch was going to be a huge disaster… but they were a hit and I have made several batches since!! Aaannnd they are best for breakfast. ;)

The secret to oat flour is letting the batter/dough set for a good hour or so before baking in order to absorb and stiffen a bit! Also, this recipe is just as good without the chocolate chips! So, if you’re not in the mood for chocolate, leave them out for a delicious peanut butter cookie! :)

Chocolate Chip Peanut Butter Cookies :: Granola Girl Bakes
Yield: 2 dozen cookies


  • 1/2 cup butter {softened}
  • 1 1/2 cups all-natural peanut butter{crunchy or creamy}
  • 1 cup pure maple syrup
  • 1 egg
  • 1 tbsp vanilla extract
  • 2 cups oat flour{or 2 1/2 cups old-fashioned oats ground}
  • 1 tsp baking soda
  • 1 tsp salt
  • 12 oz chocolate chips


  1. Combine butter, peanut butter, maple, egg, and vanilla extract until creamy.
  2. Add oat flour, baking soda, salt, and chocolate chips. Stir until well combined.
  3. Let dough set covered for 1 hour or refrigerate overnight.
  4. Preheat oven to 350 degrees. Spoon dough onto tray and bake for 10-13 minutes or until golden!
  5. Enjoy!! :)

Chocolate Chip Peanut Butter Cookies 4:: Granola Girl Bakes

Chocolate Chip Peanut Butter Cookies 2: Granola Girl Bakes
Chocolate Chip Peanut Butter Cookies 6:: Granola Girl Bakes
  Chocolate Chip Peanut Butter Cookies 7:: Granola Girl Bakes  Chocolate Chip Peanut Butter Cookies 14: Granola Girl Bakes Chocolate Chip Peanut Butter Cookies 15:: Granola Girl Bakes
Chocolate Chip Peanut Butter Cookies 8:: Granola Girl Bakes

Molten Lava Cakes By

Okay, so our “no-gluten, no-dairy, no-sugar” diet hasn’t been going to great lately. Obviously! :) Molten Lava Cakes…. they are healthy…. really they are! Chocolate is full of antioxidants and I hear it is a belly flattener. :D

Okay, so these are dangerously delicious and really quick to prepare. A chocolate cake that has a slightly gooey center. Serve hot with ice-cream and you have the world’s best and quickest desert! I usually have to make 14 little cakes to satisfy my family but I have revised the recipe to make 6 generous Lava Cakes. (:

Original Recipe Yield 6 cakes


  • unsweetened baking cocoa
  • 6 oz semi-sweet (or dark) chocolate chips
  • 1/2cup plus 2tbs butter
  • 3 whole eggs
  • 3 egg yokes
  • 1 1/2 cup powder sugar
  • 1/2 cup flour
  • 1tsp vanilla
  • dash salt


  1. Heat oven to 450° F. Grease bottoms and sides of 6 (6oz) custard cups or mason jars with butter. Dust with cocoa powder. In a sauce pan, melt butter and chocolate chips. Allow to cool slightly.
  2. In large bowl, beat whole eggs and egg yolks with wire whisk or eggbeater until well blended. Beat in 1 1/2 cup powder sugar. Beat in melted chocolate mixture, flour, salt, and vanilla. Divide batter evenly between cups. I find an icecream scoop works wonderfully for this!
  3. Bake for 12-14 minutes or until sides are set and centers are still soft(top will puff and crack.) Let stand for 3 minutes but NO LONGER! :) They are best warm.
  4. Serve with icecream and ENJOY!

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