Chewy Chocolate Chip Granola Bars
User Reviews
5
Chewy Chocolate Chip Granola Bars
Description
This recipe for Chewy Chocolate Chip Granola Bars mixes quick-cooking oats and puffed rice with chopped nuts, mini chocolate chips, ground flaxseed, and a pinch of salt. The wet ingredients include honey, creamy almond butter, coconut oil, and vanilla extract, which unify the dry mix into a sticky batter. Pressed evenly into an 8-by-8-inch pan, the mixture bakes at 325°F until the edges just start to turn golden.
The bars have a moist, chewy interior with a slight crispness on the edges. The combination of puffed rice and ground flaxseed adds lightness and subtle nutty notes. Cooling them completely in the fridge firms the bars for easy slicing.
These granola bars make portable snacks or grab-and-go breakfasts. They require no special equipment beyond basic bowls and an oven.
If the bars don’t hold well, slightly increasing honey and extending the baking time can help improve binding. Using mini chocolate chips distributes chocolate more evenly, but finely chopped regular chocolate bars also work as a substitute.
Ingredients
- 2 cups quick cooking oats not old fashioned rolled oats
- 1 cup puffed rice
- ½ cup nuts roughly chopped
- ½ cup mini chocolate chips
- ¼ cup Flaxseed ground
- ¼ teaspoon kosher salt
- ½ cup honey
- ⅓ cup almond butter creamy, or other nut/seed butter
- ¼ cup coconut oil
- 2 teaspoons vanilla extract
Instructions
- Preheat and prep. Preheat oven to 325°F/165°C. Line an 8x8-inch baking pan with parchment paper, with the paper coming up the sides.
- Stir the dry ingredients. In a large bowl, stir together the oats, puffed rice, chopped nuts, chocolate chips, flaxseed, and salt.
- Stir the wet ingredients. In a medium bowl, stir together the honey, almond butter, coconut oil, and vanilla, until smooth.
- Mix together. Pour the wet ingredients into the dry and stir together until well combined.
- Press the mixture. Scoop the mixture into the pan and press it into an even layer, using another piece of parchment paper to firmly press the mixture flat. Bake for 20 to 25 minutes, until barely starting to get a little bit of golden color around the edges for chewy granola bars. For crunchier bars bake 25 to 30 minutes. Let cool to room temperature.
- Firm up. Let the granola bars cool to room temperature in the pan. Then place the pan in the fridge for 1 hour to firm up the granola bars completely. Gently lift the parchment paper out of the pan, and slice into granola bars.
Notes
- Use puffed rice as specified; if unsure, a recommended brand is available online.
- Mini chocolate chips provide even chocolate distribution, but chopped chocolate bars can substitute.
- To improve binding if bars are crumbly, add a little extra honey and bake slightly longer.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 289 kcal
% Daily Value*
| Calories | 289kcal | 14% |
| Carbohydrates | 31g | 10% |
| Protein | 6g | 12% |
| Fat | 18g | 28% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 1mg | 0% |
| Sodium | 56mg | 2% |
| Potassium | 184mg | 4% |
| Fiber | 4g | 16% |
| Sugar | 17g | 34% |
| Vitamin A | 18IU | 0% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 66mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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