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).
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!
Crispy Chocolate Chip Granola Bars
- 1/4 cup coconut oil
- 1/4 cup honey
- 1/4 cup brown sugar or sucanat or turbinado sugar
- 2 cups oats
- 1 cup crispy brown rice cereal
- 1 teaspoon vanilla
- 1/4 cup chocolate chips
- Stir oats and rice cereal in large bowl.
- Melt oil, honey, and sugar until bubbly, for no more than two minutes. Stir constantly.
- Let oil/honey/sugar mixture cool for 2-3 minutes, then add vanilla and stir.
- Pour liquid mixture over oats and cereal and stir thoroughly. It’s important to mix well so that the oats and cereal are all coated and stick together well.
- Grease an 8×8 glass pan, then pour mixture into pan.
- Press down firmly. This step is just as important as the mixing. Packing down the granola helps them stay together!
- Add chocolate chips to the top while mixture is still warm and press firmly again. (Waiting too long to add the chips will result in chocolate chips that “fall off” the top of the granola bars when eating.)
- Place granola bars in freezer for a few minutes or let cool on counter til set.
- Once set, turn pan upside down on cutting board. (Turn them over carefully if you want them to be “face up”.) Then cut into the size bars you like.
- Store in fridge or at room temperature.
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.)