Double Chocolate Granola Bars
Homemade double chocolate granola bars are the perfect sweet treat to meal prep for easy snacks! This no-bake recipe is gluten-free, vegetarian, and so easy!
Servings: 12 bars
Calories: 194kcal
Ingredients
- ½ cup honey 156 g; note 1
- ⅓ cup coconut oil 74 g; note 2
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
- 1 pinch salt
- 3 cups rolled oats 284 g; note 3
- ¼ cup mini chocolate chips 45 g
Instructions
- Simmer - Combine honey and coconut oil in a medium pot. Bring to a simmer, and once pot starts bubbling up all over, start the timer for 1 minute. (See note 4)
- Rest - When time is up, remove from heat and stir in the vanilla, salt, cocoa powder. Let it cool down for 10-15 minutes.
- Prepare Pan- While the pot is cooling, prepare a 9x9 inch baking dish with parchment paper (binder clips and a spritz of oil can help hold it in place).
- Add dry ingredients - After the mixture has cooled for 10-15 minutes, stir in the oats and chocolate chips until evenly coated. (*see note 5) Use a spatula to mix it in evenly. The chocolate chips might melt, but that's OK- it helps hold the bars together.
- Press into pan -Press the granola bar mixture into the pan - HARD. You want to do multiple rounds with your spatula. You can also pop it in the fridge for 5 minutes, and do a second round of pressing. This is key to prevent bars from crumbling. Scatter a few extra chocolate chips into the top of the bars and press them in gently.
- Chill- Cool in the fridge for 4 hours- overnight (overnight is best!), before slicing into bars.
Notes
- Maple syrup may not be substituted. Other sweeteners have not been tested.
- Refined coconut oil recommended for a less coconut-prominent flavor.
- Also called 'large flake' or 'old fashioned'. Quick oats or steel cut oats will not work in this recipe.
- Make sure to take the time to simmer the mixture for 1 minute! This is extremely important in helping the bars stick together.
- If the bars are too warm to press down thoroughly, place in the fridge for 10 minutes, then press them down a second time.
- fridge - stored in an airtight container, they are good for 1 week in the fridge.
- freezer - wrap loosely in parchment paper, and place in a meal prep container or sturdy freezer bag. They can be frozen for up to 3 months.