Chewy Chocolate Chip Granola Bars

Super Easy No Bake Chewy Chocolate Chip Granola Bars. Loaded with almonds, pecans, honey and chocolate chips. The perfect on the go breakfast!

Chewy Chocolate Chip Granola Bars | chefsavvy.com

These DIY Chewy Chocolate Chip Granola Bars are super easy to make and take only 15 minutes of prep time! Plus they make 12 bars! I like to individually wrap each one in a snack bag for a grab and go breakfast or snack.

Ingredients in Homemade Granola Bars

  • Oats: I use old fashioned rolled oats in this recipe. Quick oats can also be used.
  • Almonds & Pecans: Add a great crunch to the bars. If you don’t have any almonds or pecans on hand feel free to substitute cashews or walnuts.
  • Honey: Sweetens the bars and helps to bind them together.
  • Unsalted Butter: Melted butter helps to get the chewy texture. You can take it a step further and brown the butter before adding in the rest of the ingredients for added flavor.
  • Light Brown Sugar: Adds a bit of sweetness to the bars.
  • Vanilla: I add lots of vanilla extract for flavor!
  • Salt: I love the sweet and salty combo! You can also sprinkle these with a bit of sea salt.
  • Chocolate Chips: I use mini chocolate chips however regular chocolate chips or dark chocolate chips would also work! You can also omit the chocolate if you prefer.

Granola Bars | chefsavvy.com

How to make granola bars

Making your own granola bars at home are a lot easier to make then you think! The first thing I do when making these bars is toast the oats, pecans and almonds in the oven for a couple of minutes until golden brown and nutty. Next I melt butter, honey, brown sugar, vanilla and salt in a small saucepan. I toss the honey mixture with the oats and chocolate chips then press into a 9 x 9 pan. I like to refrigerate these for 2 hours to firm. The bars can be stored in the fridge for up to a week!

Possible Add Ins:

  • Hemp Seeds
  • Chia Seeds
  • Flax Seeds
  • Walnuts
  • Cashews
  • Dark Chocolate Chips
  • Shredded Coconut

Chocolate Chip Granola Bars | chefsavvy.com

Here are more breakfast recipes to try!

Chewy Chocolate Chip Granola Bars

5 from 1 vote
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 12 bars

Super Easy No Bake Chewy Chocolate Chip Granola Bars. Loaded with almonds, pecans, honey and chocolate chips. The perfect on the go breakfast!

Ingredients

  • 2 1/2 cups old fashioned rolled oats
  • 1/2 cup almonds coarsely chopped
  • 1/4 cup pecans chopped
  • 1/3 cup honey
  • 1/4 cup unsalted butter
  • 1/4 cup light brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/4 cup mini chocolate chips

Instructions

  1. Heat oven to 350 degrees. Line the bottom of a 9 x 9 pan with foil. Lightly spray with cooking spray.
  2. Add the oats, almonds and pecans to a baking sheet and bake until golden brown and toasted, 3-5 minutes. Transfer to a large bowl and set aside. Turn oven off.
  3. Meanwhile add butter, honey, brown sugar, vanilla and salt to a small saucepan. Stir until just melted and the sugar dissolves.
  4. Pour the butter into the oat and nut mixture, mix well. Allow the mixture to cool for 5-10 minutes before folding in the chocolate chips.
  5. Transfer the mixture to the prepared pan and firmly press the mixture down with a spatula. This is important to making it stay together.
  6. Place in the refrigerator for 2 hours to firm up.
  7. Lift up the bars out of the pan by grabbing the sides of foil.
  8. Cut into 12 bars and store in an airtight container in the refrigerator for up to a week.

Recipe Notes

Adapted from Inspired Taste

Nutrition Facts
Chewy Chocolate Chip Granola Bars
Amount Per Serving
Calories 212 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Cholesterol 11mg4%
Sodium 54mg2%
Potassium 123mg4%
Carbohydrates 28g9%
Fiber 3g13%
Sugar 15g17%
Protein 4g8%
Vitamin A 125IU3%
Calcium 35mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: American
Keyword: Chewy Chocolate Chip Granola Bars

Originally published January 19, 2018

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