Oatmeal Chocolate Chip Granola Bars Recipe
I previously posted a GRAWnola Bars recipe but recently put together another variation that rivals the chocolate chip oatmeal granola bars commonly found on store shelves and packages…except this version uses only the most pure, natural and primarily plant based ingredients and are the more healthy and cost effective alternative. Aside from being sweetly satisfying, they make a great snack any time and can made in bulk and stored in the fridge and freezer for a healthy go to treat. As always, this recipe is more of a guideline and I encourage you to be creative using what you have on hand and your preferences. A little goes along way with these granola bars- I typically cut them into bars no bigger than 2 x 4 inch bars.
Granola Bar Recipe
- 1 & 1/2 cups rolled oats
- 1/2 cup sunflower seeds, raw & hulled
- 1/4 cup chia seeds
- 1/4 cup sesame seeds, hulled
- 1/4 cup blend of coconut shreds, cocoa, & flax (if not a blend, choose one)
- 1/4 cup raisins
- 1/4 cup semi-sweet chocolate chips or carob chips (optional)
- 1 teaspoon ground cinnamon
- 1 cup Date Paste
- 1/3 cup unrefined coconut oil, liquified
- 1-2 Tablespoons unsulphured molasses, pure honey or maple syrup
- 1 teaspoon pure vanilla extract
Directions: In a large bowl, mix together dry ingredients (the first 8 ingredients). In a separate bowl add wet ingredients and whisk together until well mixed. Add the wet mixture to the large bowl containing the dry ingredients. Stir the mixture using a wooden spoon. Cut two pieces of parchment or wax paper big enough to cover a baking sheet. Line the baking sheet with one of the parchment or wax paper. Place granola mixture on the parchment / wax paper covered baking sheet and cover with the other sheet paper. Using your hands and or rolling pin, firmly press down and distribute mixture evenly to about 1/2 inch thickness. Place in the refrigerator for at least two hours or more so mixture can firm up. Remove from fridge (along with the top parchment paper) and cut into your preferred size bars (I recommend 2×4 inches in size). Makes 20 + bars. Once cut, individually wrap in plastic wrap, parchment or wax paper (plastic wrap tends to work the best for me) and then add to a large ziploc bag. Store in the fridge or in the freezer.