Make easy and delicious chewy chocolate chip granola bars that put store-bought bars to shame. Perfect for a sweet and salty portable snack with the classic chewy texture we all love. A tree nut-free and perfect pre-and post-workout snack in a healthy wholesome energy bite.
1cupgluten free old fashioned rolled oats (105 grams)
1cupcrispy rice cereal (50 grams)
¼cupsesame seeds (35 grams)
¼cuphemp hearts (35 grams)
¼cupdark chocolate mini chips (45 grams)
¼cupunsweetened shredded coconut (20 grams)
¼teaspoonfine sea salt (1 gram)
⅓cupraw honey (120 grams)
¼cupsmooth roasted peanut butter (60 grams)
1tablespoonunrefined coconut oil (15 grams)
1teaspoonvanilla extract (5 grams)
Instructions
Prepared dish: line a square 8-inch pan with 2 pieces of parchment paper, laid each way to overlap all four sides of the pan.
Mix: in a large bowl, mix together the oats, rice cereal, sesame seeds, hemp hearts, chocolate chips, shredded coconut and sea salt.
Warm: in a small pot over low heat, warm the honey, peanut butter and coconut oil until just melted and mixed well together. Remove from heat and stir in the vanilla extract.
Combine: pour the liquid into the dry ingredients and mix until fully combined and there are no dry patches.
Prepare: pour the mixture into the prepared pan and spread out evenly. Place a square of parchment paper on top of the granola and press down to compact the mixture. You can use a small rolling pin, board, or your hands to ensure the bars are tight and compact.
Set: place the dish in the fridge for 20 minutes or the freezer for 10-15 minutes to allow the bars to set before slicing.
Slice: with a sharp knife, slice the bars into 25 squares.
Notes
Store in an airtight container in the fridge for 1 week or in the freezer for 3 months.Separate the layers of bars with parchment paper, or wrap each bar individually with parchment.