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Mocha Granola Bars

Homemade mocha granola bars are infused with chocolatey espresso flavors and naturally sweetened with honey. With the perfect chewy texture, they are no-bake, gluten-free, vegetarian, and so easy to meal prep!
Course: Snack
Cuisine: American
Diet: Gluten Free, Vegetarian
Servings: 12 servings
Calories: 191kcal

Equipment

  • 9 x 9 Inch Baking Dish

Ingredients

  • 1 tablespoon espresso powder note 1
  • ½ cup honey 156 g; note 2
  • cup coconut oil 74 g; note 3
  • 1 teaspoon vanilla extract
  • 1 pinch salt
  • 3 cups rolled oats 284 g; note 4
  • 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 5)
  • Rest - When time is up, remove from heat and stir in the espresso powder, vanilla and salt. 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 6 ) 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

  1. we used Nespresso brand
  2. Maple syrup may not be substituted. Other sweeteners have not been tested.
  3. Refined coconut oil is recommended for a less coconut-prominent flavor.
  4. Also called 'large flake' or 'old fashioned'. Quick oats or steel cut oats will not work in this recipe.
  5. Make sure to take the time to simmer the mixture for 1 minute! This is extremely important in helping the bars stick together.
  6. If the bars are too warm to press down thoroughly, place in the fridge for 10 minutes, then press them down a second time.
Storage 
  • 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.

Nutrition

Serving: 1bar | Calories: 191kcal | Carbohydrates: 28g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 8mg | Potassium: 96mg | Fiber: 2g | Sugar: 14g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 1mg