Cranberry Pecan Chocolate Chip Anytime Bars

I’d been playing with a “Breakfast Bar” recipe in my head for months. A local grocer here in Portland Maine sells the most delicious ones, but they don’t always have them and my hubby always says, you could make these! And he’s right.

So… when I found myself doing a Pop-Up Pre Lunar Eclipse Cold Dip, I thought to myself, what better time to play and bring it into form!

I wanted something hearty and grounding… something where you could taste the sustenance and yet know you were nourishing yourself in a way that would leave you feeling light and energized.

Here’s what came out:

Cranberry Pecan Chocolate Chip Anytime Bars

Print Recipe

These not too sweet, but sweet enough Anytime Bars are a cross between a cookie and blondie and will leave you feeling all those yummy cozy nut, fruit and chocolatey vibes. The crunchy top with its soft & chewy middle are going to make these the new favorite anytime snack in your house or wherever you bring them!

• CourseAfternoon Snacks, Breakfast, Desserts

Servings	Prep Time
1 8x8 pan	10 Minutes

Cook Time

28 Minutes

Servings Prep Time 1 8x8 pan 10 Minutes

Cook Time 28 Minutes

Cranberry Pecan Chocolate Chip Anytime Bars Print Recipe These not too sweet, but sweet enough Anytime Bars are a cross between a cookie and blondie and will leave you feeling all those yummy cozy nut, fruit and chocolatey vibes. The crunchy top with its soft & chewy middle are going to make these the new favorite anytime snack in your house or wherever you bring them! CourseAfternoon Snacks, Breakfast, Desserts Servings Prep Time 1 8x8 pan 10 Minutes Cook Time 28 Minutes Servings Prep Time 1 8x8 pan 10 Minutes Cook Time 28 Minutes

Ingredients

• 1 Cup Melted Butter or Coconut Oil
• 1/2 Cup Room Temp Nut Milk
• 2 Teaspoons Vanilla
• 4 Tablespoons Chia Seeds
• 1 Cup Sugar or Coconut Sugar or 1/2 and 1/2 works too!
• 2 Teaspoons Baking Powder
• 1 Cup Gluten Free Flour
• 1 1/2 Cup Quick Oats
• 3/4 Cup Dark chocolate chips (1/2 C for the mix and 1/4 C for the topping)
• 3/4 Cup Dried Cranberries (1/2 C for the mix and 1/4 C for the topping)
• 1/2 Cup Chopped Pecans (for the mix)
• 1/4 Cup Pecan Halves (for the topping)

Servings: 8x8 pan

Instructions

1. Preheat Oven to 400 degrees
2. In a bowl, whisk 4 tablespoons chia seeds with 1/2 cup room temp nut milk. Set aside.
3. While that's gelling a bit, prep the rest of your ingredients. Add the vanilla to the chia seeds and nut milk. Melt your 1 cup butter or coconut oil (or combo of the two) and then add to the chia seeds and milk.
4. Add 1 Cup sugar Add 2 Teaspoons Baking power and whisk.
5. Add 1 Cup GF Flour and combine until JUST mixed. Add 1 1/2 Cups Quick Oats and combine again. Careful not to stir too much!
6. Add 1/2 Cup (or more if you like!) Each of chopped pecans, dried cranberries and chocolate chips (for a total of 1 1/2 cups) and combine once more.
7. Use rubber spatula to transfer into an 8x8 greased pan or for thinner bars use a 9 x 11 pan. *I doubled the recipe for the pictures shown here.
8. Top with remaining (or more) pecan halves, dried cranberries and dark chocolate chips.
9. Bake at 400 for 28-30 minutes.

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