Chocolate-Cherry Granola Bars with Milled Flax Seed

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I make these Chocolate-Cherry Granola Bars with Milled Flax Seed as an afternoon treat. These delicious granola bars were amazingly easy to put together and taste so much better than anything you could buy at the store. The bars are sweet, chewy and filled to the brim with goodies like oats, puffed rice, coconut, sliced almonds, chocolate chips, dried cherries and a generous amount of Hodgson Mill Milled Flax Seed.

Ingredients

  • 3/4 cup old-fashioned or quick-cooking oats
  • 3/4 cup puffed rice cereal
  • 1/2 cup oat flour, (about 1 cup whole oats = 1/2 cup pulverized oat flour)
  • 1/2 cup brown sugar, packed
  • 4 Tbsp Hodgson Mill Milled Flax Seed
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon
  • 1 cup coconut, shredded, sweetened or unsweetened
  • 1/2 cup dried cherries, roughly chopped
  • 1/2 cup sliced almonds, (try: honey-roasted sliced almonds)
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 cup plus 2 Tbsp honey
  • 1/4 cup butter, melted
  • 1 Tbsp orange juice, fresh

Directions

In a large bowl, combine oats, puffed rice, oat flour, sugar, milled flax seed, salt, cinnamon, coconut, cherries, sliced almonds and chocolate chips.  Stir together.  In a small bowl, mix honey, butter and orange juice together.  Pour honey-butter mixture over dry ingredients and toss together with a fork until everything is moistened.  The mixture will be somewhat sticky, but still fairly dry.  Pour mixture into a foil-lined 8- or 9-inch baking dish heavily sprayed with non-stick cooking spray. Press oat mixture into pan with fingers until firmly situated in pan.  Spray fingers lightly with non-stick cooking spray to keep granola from sticking to fingers while pressing. 

Bake granola in a 350oF oven for 30-35 minutes or until golden brown.    Remove baked granola from oven and cool for 30 minutes, in pan, on a wire rack.  Put baking dish in refrigerator for an hour or longer before slicing so granola becomes firm.

Remove granola from refrigerator and use foil to help lift granola out of pan.  Peel back and discard aluminum foil and place baked granola on a cutting board.  Use a long, sharp knife to cut baked granola into 15 bars or the desired number of pieces. 

Wrap individual bars in plastic wrap and store in an airtight container at room temperature for up to two weeks.

 



Makes approximately 15 granola bars Print this Recipe

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