When I started making these chocolate chip granola bars in the fall they quickly became a family favourite that was put into heavy rotation. I whip up a batch every week. They are easy to make, tasty, and infinitely cheaper and healthier than store bought. They are nut-free and sesame-free, making them safe to bring to school and community spaces with allergy-friendly food policies. They also keep well. I pop them into my daughter’s lunch box, and pack them for snacks at the park and for after-school activities throughout the week. My husband also takes them to work to munch on when that afternoon slump hits. The ingredients are all from the pantry.
Chocolate Chip Granola Bars
- 4 cups large rolled oats
- 1/4 cup whole wheat flour
- 1/4 cup brown sugar
- 1/2 cup unsweetened coconut flakes
- 1/2 cup chocolate chips
- 1/4 cup raw cacao nibs (optional)
- generous pinch of salt
- 1/2 cup avocado oil (or another neutral flavoured oil)
- 1/2 cup liquid honey
- 1 tsp vanilla extract
- Preheat oven to 300F and line a sheet pan with parchment paper.
- In a large bowl combine dry ingredients.
- In a medium bowl or large measuring cup combine wet ingredients.
- Drizzle wet ingredients over dry ingredients and THROUGHLY combine.
- Spread the mixture on the prepared baking sheet and PRESS DOWN FIRMLY to shape it into a rectangle (about 10×11 inches). If you don’t press it together well and it’s loose then you’ll end up with granola instead of granola bars.
- Bake for 25-35 minutes, or until the top starts to turn golden.
- Allow to cool – for at least 15 minutes, then cut into bars (thirds lengthwise, then eight across).
Resist the temptation to cut into these bars immediately – if they haven’t cooled you’ll end up with a big ol’ mess of granola instead of granola bars.
These granola bars can be stored in a container for a couple weeks (if they last that long).