Home » Recipes » Dessert » Chocolate Chip Granola Bars

I can’t even imagine how many thousands of granola bars I ate as a kid.

They were my favorite childhood snack, though admittedly it was probably because they were more like dessert bars, with flavors like Cookies & Cream, S’mores, and Peanut Butter Chocolate Chip.

Whoops.

Today’s recipe is an adult-friendly and kid-friendly granola bar, and doesn’t have any corn syrup or preservatives.

The main ingredients here are oats, whole wheat flour, unsweetened coconut, and honey, and it yields a bar that still tastes like a treat but is certainly better than a lot of storebought varieties.

This recipe is from my friend Catherine’s new cookbook Weelicious Lunches.

I first discovered Catherine in the Youtube world, where we collaborated on making Mother’s Day Brunch themed recipe videos, and I have finally gotten to meet her at a couple conferences earlier this summer. Catherine is one of the most positive people I’ve met, and it’s clear that her life’s joy is making simple and fun recipes for her family, and sharing those ideas with others.

These bars are very easy to make, and are basically just a “mix and bake” type of recipe.

Here’s a video of the process:

Chocolate Chip Granola Bars

Yield: about 30 bars

Ingredients:

• 4 cups old-fashioned rolled oats
• 1.25 oz whole wheat flour (1/4 cup)
• 1/2 cup shredded unsweetened coconut
• 1/3 cup packed brown sugar
• 1 cup chocolate chips
• 1/2 tsp salt
• 1/2 cup grapeseed oil (Catherine’s recipe used canola oil)
• 1 tsp vanilla extract
• 1/2 cup honey

Directions:

1. Preheat the oven to 325 degrees F. Line a baking sheet with parchment paper.
2. Place the oats, flour, coconut, brown sugar, chocolate chips, and salt in a large bowl, and toss it all around with a spatula until combined.
3. In another bowl, whisk together the grapeseed oil, vanilla, and honey until smooth and combined. Pour this all over the dry ingredients, and toss all the ingredients together until the wet ingredients have evenly coated all of the oats. Dump the granola mixture onto the parchment lined baking sheet and shape it into a large rectangle that’s about 9×13 inches, and about 1 inch thick. I find the best tool to use here is a flat turner, to really press and compact the granola together, and square off the edges.
4. Bake the granola rectangle for 40 minutes, until it’s golden and dry to the touch. Cool the granola on the baking sheet for at least 10 minutes, then cut into small bars with a really sharp knife.

Recipe Notes:

The bars will keep fresh for several weeks if wrapped individually in parchment or wax paper

Recipe slightly adapted from Catherine’s Weelicious Lunches

All images and text ©Fifteen Spatulas.

Disclosure: Catherine sent me a review copy of her book, but as usual, all opinions are my own. This post contains an affiliate link.