Chewy Chocolate Chip Granola Bars - Bravabod
Recipes

Chewy Chocolate Chip Granola Bars

Valentina

Valentina P

  • Difficulty Easy Difficulty
  • Time 20" (plus chill time)

There are a few recipes that can instantly take me back to my childhood - this is one of them. Inspired by the infamous Quaker chewy bars I remember begging my Italian mother to buy me. These ones have that same soft, chewy bite - with simple, homemade ingredients.

How To MakeDiet Type: Classic

liked this

Freeze For 3-4 months

Best by 1-2 weeks


Shopping List
  • 2 cups gluten-free quick-cooking oats (not rolled oats)
  • 2 cups unsweetened puffed rice
  • 33333333/100000000 cup honey
  • 33333333/100000000 cup mini chocolate chips
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1 tablespoon smooth nut or seed butter (I used almond butter)
  • 1 teaspoon vanilla extract

Instructions
  1. Step 1: Line 1 (8 inch x 8 inch) pan(s) with parchment paper (or use 2 (8 inch x 4 inch) bread tins). Leave some parchment hanging over the sides of the pan. The flaps will help lift the bars out of the pan.
  2. Step 2: Combine the oats, rice, vanilla, and a pinch of salt in a large mixing bowl.
  3. Step 3: In a small saucepan, heat the honey, oil, and sugar over medium heat. Stir frequently, it should take less than a minute for the mixture to simmer. As they caramelize, the liquids will get foamy. Allow the frothy honey mixture to simmer 15 to 20 seconds, stirring constantly.
  4. Step 4: Remove the honey mixture from the heat and stir in the nut butter. Stir until smooth and no large lumps remain. If it seems a bit lumpy, heat the honey mixture again for 15 seconds at a time until it thins out.
  5. Step 5: Pour the warm honey mixture over the oat mixture. Stir everything together evenly (it will be sticky). Transfer the mixture into the parchment-lined pan. Place an extra sheet of parchment on top and use it to press down evenly on the bars. The surface should be evenly distributed and flat. Sprinkle the chocolate chips over the top and press them in with the parchment paper. The chocolate might melt slightly if the bars are still very warm.
  6. Step 6: Place the pan in the refrigerator for at least 2 hours, or speed the process by placing into the freezer for 30 minutes. When firm, remove from the refrigerator and place on a cutting board. Lift out the bars using the parchment flaps. It should pop right out. Otherwise, use a paring knife to help pop up the corners and sides. Cut the mixture into bars.
  7. Serve: Enjoy at room temperature or slightly chilled for extra chewiness (my preference).
Nutrition

There are a few recipes that can instantly take me back to my childhood - this is one of them. Inspired by the infamous Quaker chewy bars I remember begging my Italian mother to buy me. These ones have that same soft, chewy bite - with simple, homemade ingredients.

How To MakeDiet Type: Plant-based

liked this

Freeze For 3-4 months

Best by 1-2 weeks


Shopping List
  • 2 cups gluten-free quick-cooking oats (not rolled oats)
  • 2 cups unsweetened puffed rice
  • 33333333/100000000 cup brown rice syrup (Note 1)
  • 33333333/100000000 cup mini vegan chocolate chips
  • 1/4 cup coconut sugar
  • 1/4 cup coconut oil, melted
  • 1 tablespoon smooth nut or seed butter (I used almond butter)
  • 1 teaspoon vanilla extract

Instructions
  1. Step 1: Line 1 (8 inch x 8 inch) pan(s) with parchment paper (or use 2 (8 inch x 4 inch) bread tins). Leave some parchment hanging over the sides of the pan. The flaps will help lift the bars out of the pan.
  2. Step 2: Combine the oats, rice, vanilla, and a pinch of salt in a large mixing bowl.
  3. Step 3: In a small saucepan, heat the syrup, oil, and sugar over medium heat. Stir frequently, it should take less than a minute for the mixture to simmer. As they caramelize, the liquids will get foamy. Allow the frothy syrup mixture to simmer 15 to 20 seconds, stirring constantly.
  4. Step 4: Remove the syrup mixture from the heat and stir in the nut butter. Stir until smooth and no large lumps remain. If it seems a bit lumpy, heat the honey mixture again for 15 seconds at a time until it thins out.
  5. Step 5: Pour the warm syrup over the /oat mixture. Stir everything together evenly (it will be sticky). Transfer the mixture into the parchment-lined pan. Place an extra sheet of parchment on top and use it to press down evenly on the bars. The surface should be evenly distributed and flat. Sprinkle the chocolate chips over the top and press them in with the parchment paper. The chocolate might melt slightly if the bars are still very warm.
  6. Step 6: Place the pan in the refrigerator for at least 2 hours, or speed the process by placing into the freezer for 30 minutes. When firm, remove from the refrigerator and place on a cutting board. Lift out the bars using the parchment flaps. It should pop right out. Otherwise, use a paring knife to help pop up the corners and sides. Cut the mixture into bars.
  7. Serve: Enjoy at room temperature or slightly chilled for extra chewiness (my preference).

Recipe Notes

Note 1: I recommend using brown rice syrup rather than maple syrup, because the brown rice syrup is a bit stickier and holds better. However, if brown rice syrup is unattainable, you could try substituting it with a 50/50 blend of maple syrup and creamy nut butter.

Nutrition

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Chewy Chocolate Chip Granola Bars

PT20M 2 cups gluten-free quick-cooking oats (not rolled oats) 2 cups unsweetened puffed rice 33333333/100000000 cup honey 33333333/100000000 cup mini chocolate chips 1/4 cup coconut sugar 1/4 cup coconut oil, melted 1 tablespoon smooth nut or seed butter (I used almond butter) 1 teaspoon vanilla extract Gluten Free Vegan 14 Servings Ingredients:

14 Bars

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