So I promised you chocolate today. And I have granola bars. Chewy coconut granola bars! But I did slather chocolate on top of them so I didn’t lie. I was actually planning on something a little more decadent, but then my kids loved these bars so much that I needed to make them again to get the recipe the way I wanted. And then I figured I might as well share them with all of you!
If I’m making something twice in a matter of 4 days, then that probably means that it needs to be shared, right? And these granola bars definitely needed to be shared. I think I’ve finally found a go to chewy granola bar recipe, that I’m already envisioning many different varieties of! AND, it’s nut free!!
Maybe that doesn’t matter to all of you, and believe me, I love peanut butter and nuts in granola bars as much as the next person, but I can’t send it to school in my kids lunches. So I needed a good nut free version. And I wanted one that wasn’t loaded with butter and sugar instead. That’s been hard to come by.
But this is it. Nut free, pretty low sugar, and half of it is honey. And coconut oil instead of butter. And you could totally skip the chocolate on top if you want them to be even healthier, but it’s dark chocolate so that’s basically a health food. At least that’s how I justify it. Join me. It means more chocolate.
- 3 cups quick cooking oats
- 1 cup shredded unsweetened coconut
- ¼ cup coconut oil
- ¼ cup honey
- ¼ cup brown sugar, lightly packed
- ½ teaspoon vanilla
- 2 oz (60 g) dark chocolate, chopped
- Preheat the oven to 350 degrees F. Spread the oats and the coconut on a baking sheet and toast for 5-7 minutes. Let cool and transfer to a large bowl. Prepare a 9x13 inch baking pan by spraying it lightly with non-stick cooking spray.
- In a medium saucepan over medium heat, combine the coconut oil, honey and brown sugar. Heat, stirring until melted. Bring the mixture to a boil, stirring constantly and boil for one minute. Remove from heat and stir in the vanilla.
- Pour the sugar mixture into the oats and coconut and stir until evenly combined. Press the mixture into the prepared pan, pressing down very firmly. I like to lay a sheet of wax paper over the bars and press down with a metal flipper to get it as compact as possible so they don’t fall apart.
- Place the chocolate in a microwave safe bowl or measuring cup and microwave on 50% power for 2-3 minutes, stirring every 30 seconds, until just about melted. Let it melt the last little bit just by stirring, don’t overheat the chocolate or it will seize. Spread the chocolate over the bars, or drizzle it over top. Allow to cool for at least 2 hours at room temperature before cutting into bars. Store in a sealed container at room temperature for 4-5 days.