Chocolate Chip Granola Bars

Chocolate Chip Granola Bars

Do you have any idea how much money you spend on granola and/or nutritional bars for your kids? Take a minute and add it up; I would bet it's more than you think. Before you say "they're convenient", trust me, I get it. On those busy mornings when you don't have time for breakfast, there's nothing easier than tossing a bar into your child's lunch box and another one into your purse, but a majority of the brands on the market are not as healthy as their manufacturers would lead you to believe. Plus, they are made with ingredients I can't even begin to pronounce.

About 8 years ago, I got so fed up with what my husband was spending on bars to take to work with him, I devoted myself to figuring out how to make them myself. I worked so hard at it, I even flirted with starting my own bar business! These Chocolate Chip Granola Bars are unbelievably delicious and, if you wrap them individually, just as easy to grab when you're on-the-go as the ones you buy at the market (plus, you'll have no problem pronouncing all of the ingredients in these). But the best part? This recipe makes 30 bars. Most pre-packaged bars will run you a dollar or more. That would come out to about $30 (!) compared to the less than $4 it costs to make this recipe (and don't forget the time you'll also save not having to go to the grocery).

If you can't bear giving your kids chocolate chips first thing in the morning (my husband always gets tweaked when he sees the kids eating these at 8am), you can easily replace them with naturally sweet dried fruit like cranberries, cherries or raisins. My feeling is if my kids are going to have chocolate at all I would rather it be at the beginning of the day than right before they go to bed.

Chewy and crunchy with toasted oats and a sweet surprise in every bite, these Chocolate Chip Granola Bars are a must for your back to school rotation!

Chocolate Chip Granola Bars from weelicious.com
Photo by Maren Caruso

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Chocolate Chip Granola Bars (makes about 30 bars)

Prep Time: 2 mins Cook Time: 40 mins

egg free

nut free

dairy free

Ingredients

  • 4 Cups old fashioned oats
  • 1/4 Cup Whole Wheat Flour
  • 1/2 Cup shredded unsweetened coconut
  • 1/3 Cup brown sugar
  • 1 Cup chocolate chips
  • 1/2 Tsp Kosher Salt
  • 1/2 Cup canola oil
  • 1 Tsp Vanilla Extract
  • 1/2 Cup honey

Preparation

1. Preheat oven to 325 F.

2. Combine the first 6 ingredients in a bowl.

3. In a separate bowl, whisk together the remaining ingredients.

4. Pour the wet ingredients over the oat mixture and stir to combine.

5. Place granola mixture on a parchment lined baking sheet and shape into a rectangle, about 13 x 9 x 1 inch thick.

6. Bake for 40 minutes.

7. Allow to cool completely then cut into 3 x 1 inch bars.**



* You can substitute raisins or other dried fruit for the chocolate chips.

** Individually wrapped, the bars will remain fresh for several weeks.

Make N' Share!
Post a picture of any Weelicious recipe you make on Instagram - I wanna see them! Just tag @weelicious
Hi, I’m Catherine. Mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. My passion is creating simple, healthy recipes that can be enjoyed by the whole family.

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355 comments

  • Karen

    These sound great and easy! we don't like coconut over here - can we substitute that for something or leave it out? Thanks!

    leave a comment

    • jkdm81

      Yeah, we have one that can't eat coconut, so would love to know how to substitute it.

      leave a comment

    • Catherine

      I think it would be fine to leave it out. If you try it, let me know your results!

      leave a comment

    • Karen

      Just made this without the coconut and they came out great. I may have overcooked the edges, but otherwise no adjustments needed! thanks!

      leave a comment

  • C

    Wow! I currently make my own bars, but not too often. I recipe I have is way to high in calories. I'm looking forward to trying these out!

    leave a comment

  • Brittan

    Yay! Can't wait to try these! I've tried a few different recipes for them, but haven't love them.

    leave a comment

  • Maryea Happy Healthy Mama

    The only problem with homemade granola bars in our house is they get eaten up too quickly! These look tasty.

    leave a comment

  • Tina

    These look wonderful, thank you! Most granola bar recipes contain ingredients my daughter can't eat due to allergies. These are nice and simple. :)

    leave a comment

  • Yeni

    These sound great. I'll definitely be making these this week. The recipe seems versatile too. I can see myself trying these with peanut butter chips or dried fruit. Thanks!

    leave a comment

  • Camille

    So funny my friend and I were talking about this exact thing at the beach the other day!! And this was the website where I told her she would be able to find a recipe!! Thanks for putting this on here today! Can't wait to try them, esp since I can use all of the organic ingredients that I have and not worry about buying ones that aren't totally organic! Can't wait to see how they come out!

    leave a comment

  • Sarah

    What do you suggest individually wrapping them in?
    Thanks : ) They sound yummy!

    leave a comment

    • Catherine

      I individually wrapped them with plastic wrap. This way the kids could open them easily on their own.

      leave a comment

  • Komal Narayan

    what can I substitute for the coconut?

    leave a comment

  • Brenda

    No, I haven't bought em in a while. But idk is a dollar a bar. It's more like 2 bucks for a box of 6 or 8. Nevertheless, the bars in this recipe are better priced & probaly taste better.

    leave a comment

  • Kirstin

    Great, simple recipe! We are on a snack rotation for my son's kindergarten class. These will be perfect! Thanks Katherine!

    leave a comment

  • Fenella

    Do you wrap them in saran wrap to keep them fresh?

    leave a comment

    • Catherine

      I wrap them individually so I can give them to the kids like I would a pre-wrapped bar. This way I can just carry a few in my purse when they're hungry.

      leave a comment

  • Karen

    they are in the oven right now and my 3-year-old is licking the spoon - yum! Can't wait to taste them. We have local honey that's really good. thanks!

    leave a comment

    • Catherine

      We got some local honey at our farmers market this weekend too. So fresh tasting! I give it to the kids whenever they have a sore throat :)

      leave a comment

  • Amy

    Can I use vegetable oil instead of canola it's what I have on hand? These look delicious and was just looking at how exspensive they are in the store! Thanks Amy

    leave a comment

    • Linda B

      I used veggie oil and they still turned out great. :)

      leave a comment

  • Colleen

    These sound yummy and the price is right!! My son has food allergies and can't have wheat (Gluten) flour. Which other type of flour would you recommend? Thanks so much! Can't wait to try these.

    leave a comment

    • Julie

      You could try oatmeal flour.

      leave a comment

    • Stefani

      I have made these with oat flour and quinoa flour both turned out amazing!

      leave a comment

    • Aya

      I made these GF by subbing out the flour for the Bob's Red Mill Biscuit mix, and had great results. The taste of bean flour was not there at all. The bonus was that the mix contained all the Xanthum Gum, so I didn't have to worry about that. Also worked great with coconut oil instead of the canola.

      leave a comment

  • Caitlin

    Do you think i can substitute brown rice syrup for the honey??

    leave a comment

    • Alina M.

      Since Catherine posted the recipe I have been making these with my 2 and 1/2 year old son and we use only honey (almost 1 c) and they turn out great each time we make them. Our whole family loves them.

      leave a comment

  • Tanya

    They're baking in my oven right now! It was so fun to be able to make these with my 15 month old. It was the first time I was actually able to let her lick the spoon (one of my favorite memories as a child)! I made mine with 1/2 cup of chopped raisins and 1/2 cup of chocolate chips. Yum!

    For those who don't want coconut (or cant use it), just omit it. The bars will turn out perfectly with or without the addition. This is a pretty basic recipe you can play with so have fun! :)

    leave a comment

  • Shannon

    Awesome recipe, I can't wait to try it! I have a request for you...Ya know how some that you buy in the store have been dipped in yogurt and it kinda dries like an icing? Any suggestions on how to do that? DH eats bars every day and he really likes the yogurt dipped ones.

    leave a comment

    • Catherine

      You can buy yogurt chips, (like chocolate chips), then melt and dip! :D

      leave a comment

  • Nikki C

    In the oven right now :-) I did use a gluten free flour blend for my middle child :-) She will be so happy.

    leave a comment

  • Mandy

    After an epic fail in making my own granola bars last night- I am super excited to try this recipe. AND I just saw your fruit and seed bars which may fit the bill for my peanut/tree nut free daycare child! Thanks :)

    leave a comment

  • Dana

    Def going to try these-most store brands have nuts and we are allergic

    leave a comment

  • Jessica Best

    What can I use instead of honey? would maple syrup or something work?

    leave a comment

    • keaton21us

      I think Maple syrup would work. http://familysponge.com/food/yummy-treats/coconut-granola/

      leave a comment

  • Lindsay Etherington

    I'm baking these right now and interested to see how they'll turn out ... is the mixture supposed to be pretty dry?

    leave a comment

  • Julie P

    Also a big fan after just having made the banana chocolate chip cookies in bar form last night and the entire fam wolfing them down for breakfast this morning. I agree that these are way overpriced in the stores! Well done.

    leave a comment

  • Mya

    Ok so mine crumbled all to pieces! What did I do wrong? This has always been my granola bar dilemma!

    leave a comment

    • Tanya

      You may be making them too thin. When I made them I only used half of my cookie sheet. I used a piece of parchment paper and placed it on top to squish the mixture together to form a solid square. I then took the parchment paper off and put the granola mixture into the oven. It worked like a charm. :)

      leave a comment

    • Erin

      Mine crumbled too. Hm! I did mine in a baking pan 9x13 and then were about 1 inch thick - is it because I did it in a pan? However they taste AMAZING and my daughter is eating one right now - even if it is in pieces!

      leave a comment

    • Jill D.

      Crumbly mess for me too. :( I also used a 13 x 9 pan. I thought the mixture was a bit dry when I put it into the oven. It could be a humidity issue, we have been covering around 20% or lower humidity.

      leave a comment

    • Jill D.

      Tried again on a more humid day (40%) and let them cool all the way. It was much more successful!

      leave a comment

    • Jayne

      Mine looked dry in the bowl, so I added a bit more oil, honey and vanilla. They turned out crunchy on the ends and really soft (almost too soft) in the middle. Next time I may cook them at a lower temp for a longer time.

      leave a comment

    • Jayne

      Mine looked dry in the bowl, so I added a bit more oil, honey and vanilla. They turned out crunchy on the ends and really soft (almost too soft) in the middle. Next time I may cook them at a lower temp for a longer time.

      leave a comment

  • Amber

    Can't wait to try these. My 3 year old loves cranberries...so I will be adding 1/2 cup of cranberries and 1/2 cup of chocolate chips. What a great treat/snack to add to her lunch box for preschool.

    leave a comment

  • Christine

    Does anyone know if I can substitute applesauce for the oil (as in most baking recipes)? I try to steer away from canola oil and I'm sure olive would overpower the rest of the ingredients... Thanks!

    leave a comment

    • Marishannon

      I wouldn't think applesauce would work well in this type of recipe. Have you ever tried safflower? I don't use canola either and instead ufse this when I need something a little less powerful than olive.

      leave a comment

    • Amy H.

      I would suggest using coconut oil.....it would be very tasty!

      leave a comment

    • Bet

      I bet coconut oil would be great in these...I've used it in a granola recipe before and it was yummy!

      leave a comment

  • Tammy

    Thank you so much for the recipe, will be making these tomorrow!, I'm only missing the shredded coconuts, Thanks again !

    leave a comment

  • Sarah

    Whipped up in less than 15 minutes...currently cooking in the oven. Kindie son is excited!

    leave a comment

  • Cynthia

    I used olive oil when I tried it this morning & most of the bars stuck together well but not all - would canola work better?

    leave a comment

  • Makai

    I think someone else had this same question...what else can I substitute for honey? Agave nectar or coconut nectar, brown rice syrup? We've got honey allergies here, but I love honey. Thanx!

    leave a comment

  • Elisha

    I made these today and they were SO GOOD!!! They are half gone so my kids loved them. My only question is, mine turned out really hard and crispy, sort of like the oat and honey granola bars that are hard. Are they supposed to be chewy and soft? If so then I think they baked too long. I put them in at 325 for 40 min but I think next time I will only do it for 20 min. Has anyone else had any problems with that? Other than that they were GOOD!

    leave a comment

  • Katy

    this may be silly, but can I use quick oats?

    leave a comment

    • Stephanie

      You can but they won't be as healthy :)

      leave a comment

  • Elisha

    Also I think brown rice syrup would be a great substitute for the honey. I've made granola bars in the past that called for brown rice syrup and it worked great.

    leave a comment

  • Jen

    I made these this afternoon. I substituted maple syrup for the honey. They are delicious but I think I made them too thin...so they are hard and crunchy. I see by your photo that yours are thicker. Does that mean they are chewier? Thanks for the great recipe and will be making these again since they are already going fast!

    leave a comment

  • Liz

    These are delicious! I made them tonight using Craisins instead of chocolate chips and they are great. I'm looking forward to getting creative with this recipe as we get back into a routine this fall!

    leave a comment

  • Alina M.

    We made these today. We used agave instead of honey and brown sugar. We also used 1/2 c chocolate chips and 1/2 c raisins. Olive oil instead of canola oil. They were excellent!

    leave a comment

  • April Amiel

    These actually came out reasly good, even though I only had 1/4 cup of honey. Also added a bit of cinnamon and used raisins instead of chocolate. Yum! I'd say that 30 bars is a stretch though, they're really small.

    leave a comment

  • Jennifer

    -13x9\" dish/size was way too big. I ended up using half of it, and smushing the mixture all to one side.

    -Seems like it needs more liquid mixture. Was very crumbly when pressing into pan. I used 1/3 choc.chips, and a sprinkle of Reese chips.

    -Seemed dry after baking @ 305 for 40min, bars were crumbling as I cut them. More like a nature valley granola bar, rather than chewy.

    Seem really good and smelled divine. Maybe more honey? Molasses? or less oats? :(

    leave a comment

  • Amy

    I'm sure these will be eaten up pretty quickly, but just wondering if I these would freeze well?

    leave a comment

  • Nagina

    I made these yesterday as an after-school snack and my 2-year old, 9-month old AND husband ate it up!! It made me feel so good when after my 2-year old put it in his mouth he said, \"Mmmm!\" This is a perfect snack to have at home, send to school or have on the go and is good for all ages!

    I used 1/2 c. raisins and 1/2 c. choc chips. I only had 1/4 cup honey and used a bit of vegetable oil in addition to canola bc I ran out of the canola. The bars are kind of crumbly and break apart easily, so wondering if using less honey or vege oil was the reason. Will make again after I go shopping!

    leave a comment

  • Amber

    I made these today!! Fabulous! I sprinkled a little bit of sea salt ontop too! They remind me of the oatmeal chocolate chip sea salt cookies on here. SOO GOOD!

    leave a comment

  • Erica

    Based on previous comments, I modified my baking time. I used the entire real estate of 13x9 pan and baked them for 20 minutes. They're perfect. Chewy and not crumbling apart.

    leave a comment

  • Catherine

    I made these last night. I used Kamut flour because I didn’t have ww flour on hand. The mix didn’t seem to stick together so what I did was I added more oil and honey(still not sure if this was the right thing to do). Raisins in place of chocolate chips. Omitted vanilla. After baking, they still didn't seem to stick together well so I waited to see what the texture would be after cooling and they seemed to stick a little better but still falling apart. I cut them up VERY carefully into bars and refrigerated them overnight and today they were nice and crispy...which I don't mind. I think the end result turned out good. Not sure if they were suppose to be chewy crispy but either way I enjoyed then and hope my son will to. BTW my son helped me a lot with this recipe and he enjoyed it...especially eating the raisins as they were going into the bowl :-)

    leave a comment

  • Misty

    I made these subbing oat flour for whole wheat to make them gluten free. Omitted vanilla. Used 1/4 cup honey and 1/4 cup brown rice syrup instead of all honey. Did 1/2 cup cranberries and 1/2 cup chocolate chips. Baked for exactly 30 minutes. Crispy on outside, chewy on inside. Totally awesome.

    leave a comment

  • Karen

    Made these this morning and they are devine. I did half and half cranberries and chocolate chips. Could only find sweetened coconut so I reduced the sugar any I think it could be reduced even more as they are pretty sweet. Put the mix into a parchment lined metal 13 x9 pan and baked as directed. I did wait until they were completely cool before cutting and they did just fine. Soooo yummy!

    leave a comment

  • Hope

    Could I use quick cooking oaks??

    leave a comment

  • Allison

    Do you have any idea how many calories are in each bar? my husband eats zone bars for breakfast because he's always counting calories. curious if you think these stack up to about the same per bar?

    leave a comment

    • Chicadejmu

      I put the ingredients into myfitnesspal.com and it says the total calories in the recipe are 4367 so if you make 30 bars that's 146 calories each. 20 grams carbs, 7 grams fat and 2 grams protein. I was curious about the calories too. :) Hope that helps!

      leave a comment

    • Julieanne

      I put the recipe into my fitness pal as well but got something different... The only difference in what I made is I added about 1/4 cup of sunflower seeds. The recipe does not make 30 bars, unless you are making teeny tiny bite sized squares :) It makes about 18 if you cut them to normal granola bar size. My recipe was 200 calories per bar, It was around 180 something before I added the sunflower seeds. 27 carbs, 10 fat, 3 protein, 18 sugar, and 71 sodium. The next time I make it I will use less sugar, OH another thing I forgot I had to use sweetened shredded coconut; the store did not have unsweetened so that probably made a big difference. So the next time I make these I'll aim for about 120 - 150 calories per bar. Still not bad since I eat more calories in the morning. YUM!

      leave a comment

  • Natasha

    Just wondering....could we lightly grease the pan instead of using parchment paper? Has anyone tried this?

    leave a comment

    • Linda B

      I greased a metal baking pan with vegetable oil and they turned out just fine.

      leave a comment

  • Jodie

    Just made these and followed the recipe exactly, but 40 min was way too long for me. After 30 min mine were over cooked, almost burned. Thank god I checked them! Great recipe though, these will be a staple in our house.

    leave a comment

  • Mia

    I am so excited to make these!!!

    leave a comment

  • Misti H

    Absolutely delicious! Made with safflower oil instead of canola and only baked for 25 minutes and they were nice and chewy! How long do you think they will keep when wrapped in saran wrap and in a zip lock?

    leave a comment

  • Hope

    I just made these and they are in the oven right now! Can't wait to try them!

    leave a comment

  • Jen Fitz

    Yup, 40 min too long for me too. And it stuck to paper.
    Crumbled up what i could peel the paper off of and will use as topping for yogurt. Gonna try again though! Oh and my raisins were hard as a rock after baking. Will stick to chocolate.

    leave a comment

    • Kim

      I was thinking about using raisins too. Good to know that it was so dry. I'll try to soak mine in warm water before using them. That usually prevents them from drying out too much.

      leave a comment

  • Andrea

    We made these yesterday and they are soooo good, they taste like cookies! I used a smaller baking pan and took them out of the pan to cool after they cooled in the pan. I tried to cut them after just 10 minutes of cool time in the pan and they were still pretty crumbly, but once they cooled out of the pan on the cutting board they cut much more easily and kept their shape.

    leave a comment

    • Kristen

      I used olive oil and loved it. Just pulled out of over at 10:20 pm and i ate a bar....OMG i love chocolate!! I will try coconut oil, thanks!

      leave a comment

  • Tiffany

    OMG! These are soooo good! Based on the comments, I stuck to about 30 minutes. And I used coconut oil...so so so good!

    leave a comment

    • Misti H

      Tiffany, did you use 1/2 cup of coconut oil? Did you measure the amount and then melt it? I have made these a bunch of times but would like to start making them with coconut oil and just wanted to know how you did it....thanks!

      leave a comment

  • Kathryn

    My raisins were hard and slightly burnt after 40 minutes. Next time, I think I'll soak them in orange juice beforehand so they stay more moist.

    leave a comment

  • Jennifer

    These are super yummy and incredibly easy to make! I followed other posters suggestions and only cooked them for 30 minutes which worked out well. The only issue I have is that the parchment paper is completely stuck to the bottom of the entire batch and has become a pain in the neck.

    I would definitely make these again but will not be using parchment paper!!

    leave a comment

  • Thy

    Can you use a silpat?

    leave a comment

    • Shauna

      I am curious if you can use a silpat too. I hope someone responds, that would be easier than oil and remove the paper sticking to the bottom issue. I bet you can, I don't see why not - so long as you don't cut them while still on the silpat.

      leave a comment

  • Leslie Tyssen

    If I forego the coconut, what could I put in its place?

    leave a comment

    • HCinKC

      Yes, this. We aren't coconut fans. More oatmeal or is there another option for subbing?

      leave a comment

    • Kayla

      I subbed flax seed mill in place of the coconut and it was great.

      leave a comment

  • Soanesk

    I used a silpat and they came out fine :)

    leave a comment

  • Sharidan Dillon

    I wish I had read the comments first. I made these last night and took them out at 40 minutes but it was too late. They were slightly burned, falling apart, and way too crispy. I think the flavor was probably good, just cooked too long.
    For people that had them turn out good, are they chewy or crispy?

    leave a comment

  • Jenny

    Would you put these in the freezer or fridge? I like to make big batches and have them handy for snacks...

    leave a comment

    • Lyndsay

      I would also like to know if they could be frozen??

      leave a comment

  • Amy

    These were awesome and the hard to please hubby said better then quakers

    leave a comment

  • Laurel

    I'm finding the wet to dry ratio isn't making the dough adhere. Anyone have this problem?

    leave a comment

    • Tasha

      I am having the same problem Laurel

      leave a comment

  • Kiera

    I found these to be tasty, but really sweet, even substituting dried cherries for half of the chocolate chips. Also had a hard time with crumbling. I really want them to work so I'll keep playing with the recipe but I'm not sure how to make them sticky enough to hold together while making them less sweet...

    leave a comment

    • Rachel M.

      Mine also came out too sweet. I'm going to try to omit the brown sugar next time.

      leave a comment

  • Jacqui

    Do you think steel cut oats would work? Wanted to make these and just realized I only have steel cut. Thanks!

    leave a comment

  • Kristi

    Mine came out very crumbly, they taste great though. Any suggestions on how to make them stick together better?

    leave a comment

    • Amy

      Mine were kinda crumbly so I wrapped in a square shape in saran wrap and threw them in the fridge and grabbed one as needed and it seemed to help

      leave a comment

  • Jessica

    I made these today, and also omitted the brown sugar. They were plenty sweet without it, and I absolutely LOVED the texture and taste. Mine were a little crumbly, too, but I just popped them back in for 10 minutes, and this seemed to set the \"wet\" parts. Great recipe... keep 'em coming!

    leave a comment

  • Liz

    Very yummy!! Will be making again!

    leave a comment

  • Jen

    tried these 2xs, both times, only like 1/3 of batch formed/stayed intact in bar form. The rest all crumbled....could this have been too long of a baking time? I didn't think they tasted burned at all.
    Pepitas and raisins are a great combo!

    leave a comment

  • Amy

    Will this recipe work with trader joes hot cereal of barley, rye oats and wheat? They have been out of the toasted oats and my boyfriend is begging for more of these bars!!!

    leave a comment

  • Jamie

    Totally delicious... Only baked them for 28 minutes and they were perfect.

    The only thing I suggest for those who feel they aren't holding together is to mix the wet/dry REALLY well... like, stir for several minutes until everything is wet... it takes a while, and you might think there's too much dry, but eventually it all gets consistent. Then, really press it together into a rectangle, paying attention to the edges especially.

    I put raw sunflower seeds, nuts, choc chips, and extra coconut... and... I ate one warm with peanut butter. mmmmm...

    leave a comment

  • Julie

    Could you use Agave instead of Honey?

    leave a comment

    • Catherine

      Yes you can :)

      leave a comment

  • Zulema

    I made these and they came out nicely...this is the first time trying a recipe from weelicious and I love it...i will keep on trying out other recipies thanks to my lovely neighbour for recommending this site.

    leave a comment

  • Kitty

    This recipe is fabulous! I used raisins and cranberries, instead of chocolate chips, and added a bit more agave (managed to run out of honey!) to bring it together a bit better. 3 out of 3 children loved it :-)

    leave a comment

  • Hschwehr

    I made these for a playgroup and they were the first things gobbled up. Thanks so much for this (and many other!) great recipe/s, Catherine. I subbed wheat germ for the 1/4 c. flour and they were fine. Also, when I pulled them out of the oven, they still looked a little soft but they harden a lot as they cool so dont overcook like I almost did.

    leave a comment

    • Stephanie

      Why did you sub wheat germ? Is it healthier?? Thanks!

      leave a comment

  • Amy

    These are awesome! Yummy!!

    leave a comment

  • Chocolate Chip Granola Bars. Quirky Milo

    [...] I found this scrumptious recipe on one of my favourite food sites, Weelicious. [...]

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  • Alicia

    Can you leave out the brown sugar? Could you add anything extra to give it more fiber?

    leave a comment

    • Melissa

      i would think flax seeds would be an easy nutty addition. haven't tried but i don't see any reason why not.

      leave a comment

  • Beth

    Interesting to see other comments - I made these exactly to recipe with my twins and had to go out and leave husband in charge of the oven - he took them out exactly on time and they were hard as rocks and overcooked - inedible.
    Kids and I then whizzed up a fast batch of Scottish flapjacks, which turned out great.

    leave a comment

  • Kathy

    I love these granola bars. I found that 20 minutes in my oven is the perfect chewy texture and consistency for my and my kids. I make a batch each week. I usually only put in 3/4 of dark chocolate chips but this week I added some chopped up dried cherries - delicious.

    Thanks for the recipe

    leave a comment

  • Melissa

    i just made them with 1/2 chocolate chips 1/2 soaked raisins. Cooked them for about 25 minutes or so. I too found that they are a little too crumbly. Any thoughts on either a little peanut butter or an egg? What have people done?

    leave a comment

  • George

    <strong>George...</strong>

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  • Amber

    Thank you so much for this recipe! I just made my second batch and they are perfect!
    I used 2/3 cup dried cranberries (soaked in soy milk for 4 hours then drained) and 1/3 cup mini chocolate chips (I used dairy &amp; soy free chips from whole foods)
    Last time I made with 1 cup regular sized chips and it was a little too sweet and too much chocolate, this new combo and the smaller sized chips made them perfect for us.

    I followed all directions as stated, except for 2 changes
    - I oiled the baking sheet instead of using parchment paper (it worked perfectly)
    - I cooked for 35 minutes which made for a perfect slightly chewy texture.
    I have an electric WOLF oven that cooks very evenly and true to temp so 35 for chewy and 40 for crunchy is perfect. I think differences in ovens are making for a big difference in baking times from other comments so wanted to mention more details in case it helps anyone.

    I am going to make these every week! Thank you for this recipe!

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  • Recipe Review: Weelicious Granola Bars Food It Forward

    [...] Weelicious Granola Bars Chocolate Chip Granola Bars (makes about 30 bars) [...]

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  • Rosie

    I've just made these for the second time, and I think I've done much better! The first batch was just a pile of crumble so I used it as toasted muesli for brekky.

    This time I added more honey, and also cooked at a lower temp for a bit longer.

    Now I think I've learnt that I need to wait longer than 10mins for them to cool and cut- basically wait until they feel cool enough to the touch rather than a time.

    But my girl just had one, all the while saying 'yummy yummy yummy'!

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  • Lindsay

    Just linked these to my blog! I'm making them with white chocolate chips and cranberries since that's what's in my pantry today! Love your site! :)

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  • Pauli

    I made these this morning and they turned out great!
    After reading the comments, I cooked them on Reynolds Release and that worked fine.
    Also I used an AirBake sheet and wondered if the different cooking times were related to what kind of cookie sheet people are using? I cooked them for 35 minutes and they are a little crunchy around the edges and chewy in the middle.

    I can't wait to try them with some dried fruit and maybe a few nuts.

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  • Sara

    I've made this recipe numerous times. I've had the best results when using a glass pan, doubling the honey, and baking for about 20 minutes.

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  • Morgan

    Has anyone tried adding rice krispies? I think I'm going to try 3 1/2C of oats and then 1/2C rice krispies and see how that turns out. I also added 1tsp of cinnamon the last time I made them. I LOVE chocolate and cinnamon together! Definitely need to decrease the baking time to 25-30 minutes this time too!

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    • Sarah

      I love the idea of crisp rice in this recipe. I'm glad others had the same idea.

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  • Gretta

    Could I substitute brown rice syrup for the honey?

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  • Grace

    Loved this recipe. I didn't have enough oats, so I subbed crispy brown rice cereal - 2 cups oats, 2 cups rice crispies. I left out the flour, added 1/4 cup pepitas, and swapped golden raisins for the chocolate chips. My oven runs hot, so I only cooked for 25 minutes. I'd say at this ratio of oats to rice cereal, 20 mins would have been enough in my oven. Delish and makes so many. I keep the extras in the freezer and just take out a few at time. Another keeper Catherine. Thanks!

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  • Free Premuim Accounts

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  • PT

    The only problem I had was with the baking time. I only needed 25 minutes in my oven.

    Otherwise, this is a fantastic basic recipe with endless possibilities! I have made two batches with my 2 year old so far and I see many more in the future.
    Batch #1: Subbed canola oil for coconut oil, used fresh coconut (ground in food processor), and subbed half the chocolate chips for dried cherries.
    Batch #2: Subbed half the chocolate chips for cinnamon chips and the other half for raisins, subbed the coconut for pecans.
    Yum!

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  • Krista

    Im confused! Lol First of all these are delish! So yummy! Are they suppose to be crunchy or chewey? Mine turned out pretty crunchy which I personally love but I bet my toddler wouls prefer chewier. I baked for 33 min and omitted the coconut because I didnt have any on hand at the time.

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  • Eleonor

    Just made the bars but added a few extra ingredients. I put 1/4 cup ground flax seeds, 2tbs of wheat of germ, 1/2 cup raw sunflower seeds. I baked it at 325f for 30min in a convection oven. I think because I added more dry ingredients, my bars came out crumbly. I had a feeling I should of added some more liquid. It tastes amazing though. I will be using it with Greek yogurt and fruit.

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    • Sarah

      If you are baking in a convection oven, I would say you should probably cut the baking time in HALF. Or bake them in a deeper dish that you could cover.

      leave a comment

  • Kate

    I had such high hopes for these, and they smelled delicious while they were baking, but they turned out very crumbly for me. Almost like there wasn't quite enough wet mixture to bind all the dry mix together, and when I tried to cut them, some of them held together but others just crumbled. (I guess I have chocolate chip granola now?) Could it be because I baked this on aluminum foil (sprayed) instead of parchment? Or did I not let them cool long enough? I waited 10 minutes but maybe I should've waited longer? Help!

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    • Molly

      i have made these many times and love them. i have never used the coconut and i have found that baking for 30 minutes is much better than 40. they are still chewy then. i make them pretty thick too. i think you should wait longer before cutting them. i wait more like 20 to 30 minutes before cutting. it makes it go smoother with less breakage. also, i like to use a pizza cutter to cut them. hope this helps!

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  • Actressdancer

    I've made these several times and they've always been a big hit. In my old oven, 30 minutes was perfect. My new one only takes 20-25 minutes. Baking them too long is what causes the crumbliness.

    The last batch I did was my favorite. I used 1/2 cup raisins and 1/2 sunflower seeds instead of chocolate chips. I love that sweet and salty mix. I've also done them with only raisins, a little added flax seed, organic peanut butter chips, etc. The possibilities here are endless!

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  • Jennifer

    I am wondering what the nutritional info is on these? Like calories, fat and sugar content? Does anyone know?

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    • Sarah

      There are lots of apps and websites out there where you could plug in the ingredients you use and figure it out. You could also read the labels on your ingredients and figure it all out. I've done this with lots of recipes. It takes a little time, but sometimes it's worth it.

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