Okay, we all have a different definition of famous – but the wonderful folks at Enjoy Life Foods have featured this recipe on their blog. You can view the full post here on the ELF blog.
I know, I know, it isn’t exactly Martha Stewart, but this company is fairly big, and one of my favorites. They use a dedicated allergen-free and gluten-free facility, which is hard to find these days. And, some of their products are surprisingly awesome. I love, love, love their mini chocolate chips (yes, they are even soy-lecithin-free), and their soft cookies. They are gluten-free, which I am not, but still awesome all around. I enjoy their granola too, but I am mostly a bake-at-home granola eater.
Anyway, I really wanted to have the recipe here for you all to access on my blog too, so here you go …
No Bake Chocolate Chip Flax ‘n Oat Bars
Recipe adapted from my No Bake Granola Bar recipe in Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living.
Since I often make mini-batches of no bake snacks, but I don’t have an assortment of mini-pans, I typically make “rounds” instead of bars using silicon muffin pans. No cutting or greasing required, and anytime we need a snack, we just pop one out! This recipe is dairy-free, egg-free, soy-free, and optionally gluten-free, nut-free, and/or vegan.
This recipe is Dairy-Free, Egg-Free, Soy-Free, Wheat-Free, optionally Gluten-Free, optionally Nut-Free, and optionally Vegan.
- 3 Tablespoons Maple Syrup, Honey, Corn Syrup, or Agave Nectar (your choice)
- 2 Tablespoons Brown Sugar or Evaporated Cane Juice
- 1 Tablespoon Coconut or Palm Oil (not shortening)
- 1/2 Cup Peanut Butter, SunButter, or Your Favorite Nut or Seed Butter
- 1/2 Teaspoon Vanilla Extract
- Generous Pinch or Two of Salt (omit if using salted nut or seed butter)
- 2 Tablespoons Ground Flaxseed
- 1 Cup Quick or Rolled Oats (use certified gluten-free oats or give quinoa flakes a go for gluten-free)
- 1 Cup Perky’s Crunchy Flax Cereal (can sub their rice cereal or crispy rice cereal)
- 1/2 Cup Enjoy Life Mini Chocolate Chips
In a medium-sized saucepan or skillet, combine the two sweeteners and the oil, and gently warm over low heat while stirring until the sugar crystals have dissolved. This should just take a couple of minutes.
Stir in the nut or seed butter, vanilla, and salt until smooth. Remove from the heat. Allow the mixture to cool for a couple of minutes.
Stir in the flaxseed, followed by the oats and cereal.
Now you have two choices here. If you want the chocolate chips to stay intact, let the mixture cool for few more minutes, and then stir in the chocolate chips. Or, if you are antsy like me, stir in the chocolate chips right away. They may melt a little against the warm pan, but I like them that way.
The mixture will be crumbly, but that is okay. Press it firmly into an 8 x 8 pan (use saran wrap or wax paper over your hand if it threatens to stick while pressing) or into 10 to 12 muffin tins. Make sure it is packed in there nicely, then place the bars into the freezer to chill for 30 minutes to an hour.
Cut into bars or pop them out and eat. I store them in the refrigerator, this keeps them fresh and from getting too soft.
Yields 10 to 12 snack bars