Crispy Chocolate Chip Granola Bars

Crispy Chocolate Chip Granola Bars - TheMarathonMom.com

You may have noticed by now that I have a thing for making granola bars.  I’m not exactly sure why I do, but it’s true.

It could be that I can make them any time with ingredients that I keep in my kitchen.  It might also be that I like melting honey and coconut oil together.  And it could very well be the fact that I would much rather choose to serve my children high-fructose-corn-syrup-FREE snacks that are also wholesome and nutritious (and usually organic, too).

But I don’t always like to make the same ones.  I mean, a girl’s gotta branch out, right?  I do have my favorites, and this one is probably at the top of the list (for now).

This granola bar is super sweet and really reminds me more of a rice crispy treat than a granola bar.  So yummy and slightly addicting.

The recipe is super easy, which is a good thing, since you may find yourself making them as often as I have lately.

I experimented with the sugar before deciding on what worked best.  First, I tried using sucanat (natural sugar), and they were delicious, but stayed gooey and never “set” into a bar.  Annoying to a teenage boy, by the way.  Next, I tried using turbinado sugar (another more natural form of sugar).  I’m not sure if it was the sugar or the fact that I may have cooked the sugar/oil/honey mixture too long, but these bars were just too hard.  Finally, I decided to try brown sugar and not cook the mixture quite as long, and yep!  We have a winner!

Feel free to experiment with your favorite sweetener, too, and see what you prefer.  You may find that you like a more gooey bar anyway.  And the turbinado may work just fine if you cook it for a little less time.  I’d love to know your favorites!

 

This is where I order my coconut oil from.  Click below to take advantage of their sale that ends today.  (If you order by clicking on any of my links and have never ordered from Tropical Traditions in the past, you will receive a free book on Virgin Coconut Oil, and I will receive a discount coupon for referring you.)

Virgin Coconut Oil, Gold Label, 2-jar pack – 2 quarts – BUY 1 GET 1 FREE!


Comments

  1. Courtney says:

    I love that this recipe is peanut butter free!! One of my boys has a peanut allergy and it’s really hard to find a good granola bar recipe that he can have 🙂

    • caity melhorn says:

      Have you tried sunflower butter?

      • I haven’t. Tell us about it!

        • caity melhorn says:

          Most people who have nut allergies can have sunflower butter, it has the same consistency as peanutbutter and tastes really good. I made a allergy free no bake cookie. I used coconut oil instead of butter, almond milk instead of milk, sunflowerseed butter instead of peanutbutter and gluten free oats. You can find the sunflower seed butter at most whole foods stores or market of choice.

          • I just made my first batch and used Sunbutter, cooked up fine. If it’s an older jar and is a bit dry I might add a bit more oil since it can be a bit dry.

            They aren’t all the way cooled but I did cut off a piece and I’m happy with the results.

          • Do you know of any sunbutter brands that are not made in the same factory as peanut-based butters? The ones I have found so far state on the label they are made in the same factory so might have cross-contamination – can’t risk that.

  2. Hi there! I love your recipes and can’t wait to try this one. My family is a fan of all of your granola bars and I know this one will not be an exception. Where did you get the crispy brown rice. It it the Arrowhead Mills kind you can find at Whole Foods. The one that I have seen before is a larger grain than say rice krispies. I just wanted to make sure that I used the right ingredient. THanks again for everything… God bless you.

    • I bought mine at Sprouts. I’ve seen it at Kroger, too, but for seven bucks a box….and I’m just not going to pay that. 😉 The brand I use is Erewhon, but there is another good one I’ve seen, too….

  3. Julie S. says:

    I’m making these right now! Question – which is more important, heating to bubbly or not heating for more than 2 minutes? I put the honey/oil/sugar mixture over medium heat, but it’s taking me longer than 2 mins to get to the bubbly point. Okay, it just bubbled! So I took it off the heat. 🙂 But that probably took 3-4 minutes. Let me know what you think about that for future times. Should I put it on a higher heat to start with?

    • Oh, I see how that could be confusing…..It should say let bubble for no longer than two minutes. The problem I had with cooking it too long was that it made the bars so much harder. But it’s a fine balance, because undercooking it will result in the exact opposite. 🙂

      • Julie S. says:

        Oh, thank you for clarifying! Yes, that is what happened… I didn’t let it bubble long enough, and they never set up so that I could cut them into bars. However, that has not stopped me from eating it straight out of the dish with a spoon. 🙂 SO YUMMY! This is a great recipe and next time, I will let it bubble for up to two minutes and hopefully get some bars out of it! Thanks!

      • Wish you had clarified in the recipe, didn’t read this till after and didn’t let it bubble for long enough. Hopefully it will set up, if not I guess that’s fine this time around! Thanks for the recipe. I can already tell they’re going to be delicious.

        • Judy, I’m not sure what you mean. Do you mean you wish I hadn’t suggested two minutes? Because in the post itself, I talked about how different sugars reacted differently. What type of sugar did you use? 🙂

          • No, that it bubble for two minutes. I interpreted that as the total cook time for two minutes. 🙂 thanks again, they’re really good.

          • Oh, I see. Hope you love them. I think they’re my fave!!! Now I want some…. 😉

  4. Heather says:

    This is a silly question, but what exactly is brown rice cereal? Is that what it is called on the box? Is it more of a “cold cereal” or with the oatmeal? I can’t wait to try these, especially with summer coming along and finding some good snacks! Thanks for your awesome recipes! I have just only found your site and can’t stop printing all the recipes!

  5. Catherine says:

    I just made a batch but I don’t think they will stick as I added in handfuls of coconut, raisins, sunflower seeds and I put the chocolate chips in the mix. if I can’t cut them bar like then I will increase the oil/honey/sugar mixture to 1/3 cup next time.
    The mix tastes delicious though; if need be we will eat it out of a container.

  6. I just made these and they are yummy…BUT, they will not set up and are just a crumbly mess 🙁 I pressed them down very hard over and over when I put them in the pan. Any suggestions? Thanks.

  7. Stacy Fredrickson says:

    Can I use Agave instead of honey?

  8. Just wanted to say how much I enjoy your website. I just stumbled onto it today and am amazed and encouraged by what I see. My husband and I live in a place that you can’t get a lot of my favorites from home (such as healthy granola bars and ‘wheat thins’). We have a two year old daughter that has a lot of food allergies and I just want to give her the best I can. I can’t wait to try these recipes and I wish the best for you. Thanks.

    Blessings,
    Becky

  9. Brandy,
    These are fantastic !!!
    My children and I decided we’d try them out even though we couldn’t find your exact ingredients and it turned out great !! Instead of the 1 c of brown rice cereal we used 1/2 c of puffed millett and 1/2 c of crunchy flax cereal and added a 1/4 c. of chopped walnuts. So easy the kids made them all by themselves. thank you for the great recipe.

  10. Hi. I am really anxious to try this recipe. Love anything with chocolate that I can carry with me. Just curious though, I’m trying to avoid sugar as much as possible (once I start I can’t stop) – I wonder if I could substitute the brown sugar for medjool dates? Not sure how that would work, but i might give it a try. Being vegan, instead of using the honey, I will use agave, but I would think it might turn out basically the same. Thanks for sharing.

  11. Just curious as to the coconut oil. It is the highest saturated fat of all oils. Both the FDA and American Heart Ass. does not endorse it. Coconut oil is very controversial. Coconut oil has no studies on it for health benefits as to date. I’ve been reading the pro’s and con’s and I’m more apt to stay with canola oil. I have used coconut oil before, but always worried as it so solid (the form it comes in) and I wonder it that solid form will clog my arteries. Where are you getting your information that it is good for you to use? Already Dr. Oz has had a lot of people in the medical field criticizing him for having someone on his show telling it has health benefits when no data has been collected on it. Please address this. Thanks

    • I’m still trying to figure out how people are opposed to something that naturally occurs in a food while they readily accept rancid, factory-processed, nutritionally devoid oils. I have read lots of information about healthy coconut oil here: http://www.coconutoil.com/?__utma=39140924.1898997785.1365824141.1368632944.1369769368.7&__utmb=39140924.2.10.1369769368&__utmc=39140924&__utmx=-&__utmz=39140924.1365824141.1.1.utmcsr=%28direct%29|utmccn=%28direct%29|utmcmd=%28none%29&__utmv=-&__utmk=131643085

      • I will add my two cents about oils. All oils should be used in moderation as they are fats, but in moderation the “good” fats can be healthy. I have been doing a lot of research in what oils are good and which ones aren’t, and I would prefer to use coconut oil occasionally then canola oils, vegetable oils and peanut oils. Most oils are genetically modified, and that would include canola, vegetable and peanut oils. Genetically modified foods are proven to produce tumors in rats and a lot of companies are finally realizing how dangerous these oils are. I use coconut oil and grapeseed oil, and occasionally olive oil, but I quit using olive oil for frying because it should not be used on high heat due to changing the properties of the oil. Also, the coconut is a solid oil, but it liquifies at a lower temperature than oils like crisco. Coconut oils can liquify at around mid 70 degrees. Solid oils like lard and crisco start to melt around 100 to 117 degrees or more. The body is 98 deg. My theory is the coconut oil doesn’t have a change to harden like the other sat fats do because of the melting point. That may not be a proven theory, but it makes sense to me. Anyway, if not for any other reason, I use coconut oil occasionally simply because of the GMO concerns of all other oils. Does anyone else have any opinions about this?

  12. going to try these!

  13. Yah!! A granola bar without peanut butter. My son hates peanut butter.

  14. These are awesome, everyone in my house is requesting that I make them again. I am looking forward to trying all the other granola bar recipes too. We LOVE the Granola Energy Balls too. Thanks! 🙂

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