These homemade Chocolate Chip Granola Bars are the perfect treat to pack in your lunchbox or enjoy as an afternoon snack!
Ingredients
4cupsold-fashioned rolled oats
1.25ozwhole wheat flour(1/4 cup, if measuring)
1/2cupshredded unsweetened coconut
1/3cuppacked brown sugar
1cupsemisweet chocolate chips
1/2tspsalt
1/2cupneutral oil*
1tspvanilla extract
1/2cuphoney
Instructions
Preheat the oven to 325 degrees F. Line a quarter sheet pan with parchment paper.
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.
In another bowl, whisk together the 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.
Press the granola mixture into the pan, really compacting it well. The flat bottom of a measuring cup is a good tool for this, or you can place another piece of parchment paper on top and flatten with your fingers.
Bake the granola rectangle for about 35 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.
Notes
*I have successfully used olive oil, avocado oil, melted coconut oil, and melted butter, but any neutral oil works. Catherine's recipe uses canola oil. If using butter, use 10 tablespoons instead of 8, since butter can contain up to 20% water.Storing leftovers: The bars will keep fresh for up to 2 weeks at room temperature if wrapped individually in parchment or wax paper, or kept in an airtight container.Freezing: Store in an airtight container for up to 3 months. To thaw, leave on the counter for a couple hours.