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Chewy Chocolate Granola Bars

Amber Flinton

My kids love granola bars, especially the chewy ones with the tiny chocolate chips. But I have a lot of reservations about those prepackaged convenience bars. Many of them contain ingredients I would rather not feed my children including corn syrup, corn solids, and preservatives. They also come with a lot of packaging waste between the box and the wrappers. Combined, these two factors were enough to get me to experiment with healthier, more Earth friendly options.

These granola bars are such a delicious chewy, chocolatey snack or treat. And while they are plenty sweet, they include wholesome ingredients like dried fruits, nuts, and oats, so I don’t feel too bad about feeding them regularly to my hungry little monsters.

Best of all these granola bars are versatile, quick, and easy enough to make with your kids. I’ve included dried cherries, raisins, pecans, and almonds, but you can substitute shredded coconut, cashews, pistachios, or really any mix-in you like. I do recommend using the mini chocolate chips as they stay better inside and on top of the bars. Also be sure to allow for the proper amount of cooling and chilling time so that you maintain intact chocolate chips (as opposed to melted) and well formed granola bars.

Chewy Chocolate Granola Bars: Makes 10-12 bars

Equipment:

  • Baking Sheet

  • Sauce pan

  • 9 X 13 in baking dish

Ingredients:

  • 2 cups rolled oats*

  • 1 cup raw almonds, chopped

  • 1 cup raw pecans, chopped

  • 3 TBS. unsalted butter**

  • 1/2 cup honey

  • 1/4 cup brown sugar

  • 1/4 tsp. kosher salt

  • 1/2 cup tart dried cherries

  • 1 cup raisins

  • 1 tsp. vanilla extract

  • 1/2 cup semi sweet mini chocolate chips, divided

Method:

  1. Preheat the oven to 325ºF. Line the baking dish and baking sheet with parchment paper. Leave an overhang of parchment paper on all four sides of the baking dish for easy removal.

  2. Spread the almonds, pecans, and oats evenly over the prepared baking sheet. Toast in the oven for 15 minutes or until the nuts and oats are golden and fragrant.

  3. While the oats and nuts toast, melt the butter, sugar, honey, and salt together in the saucepan over medium heat. Stir and continue to heat until all the butter is melted and the sugar is dissolved. Remove from the heat, stir in the vanilla extract, and allow to cool for 10-15 minutes.

  4. Once the oats and nuts are done toasting, transfer them to a large heat proof bowl. Add the cherries and raisins.

  5. Once the butter mixture has cooled for 10-15 minutes, pour it into the oats and stir well. Then add 1/4 cup of chocolate chips and stir again. These chips may melt but that’s ok.

  6. Pour the granola mixture into the prepared baking dish, and smoosh the mixture down into an even plane. Be sure to mash it into all the corners. Top the granola bars evenly with the remaining chocolate chips. Feel free to add additional chips as desired. Use a rubber spatula or spoon to gently press the chocolate chips down into the granola to help them stay put after cutting.

  7. Chill the granola bars for at least two hours in the refrigerator before cutting (Tip: use a ruler or measuring tape for equal cutting). Store in an airtight in the refrigerator for up to a week.

*For gluten free granola bars be sure to use certified gluten free oats

**For vegan granola bars substitute vegan shortening in equal parts for the butter

Recipe adapted from Magnolia Table: A Collection of Recipes for Gathering Vol. 2