Chocolate Chip Granola Bars
Chocolate Chip Granola Bars are full of the goodness of rice bubbles, brown sugar and rolled oats. Kids and adults alike will love this simple baked recipe for an all-time favourite lunchbox snack!
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Servings: 16 serves
Calories: 327kcal
Equipment
- Microwave, stove-top or Thermomix
- Oven
Ingredients
- 50 g (¼ cup) coconut oil
- 50 g (¼ cup) brown sugar
- 85 g (¼ cup) honey
- 1 tsp vanilla extract
- pinch salt
- 230 g (2 cups) quick oats see notes
- 50 g (1½ cups) rice bubbles or any puffed rice cereal
- 175 g (1 cup) chocolate chips milk, white or dark
Instructions
Conventional Method
- Preheat oven to 170 degrees celsius (fan-forced).
- Grease and line a 20cm x 30cm rectangular slice tin and set aside until needed.
- Place the coconut oil, brown sugar, honey, vanilla extract and salt into a microwave-safe bowl and heat on 50% power for 3 minutes or until melted and slightly thickened (stirring after each minute). Alternatively, you can heat this mixture on the stove-top.
- Add the quick oats and rice bubbles and stir through to coat dry ingredients well.
- Allow the mixture to cool then stir through 90g (½ cup) of the chocolate chips.
- Press the mixture down firmly into the prepared tin. Sprinkle the remaining chocolate chips over the top and press down.
- Bake in the preheated oven for 20 minutes or until lightly golden.
- Cool in the tin for 10 minutes before transferring to a wire rack to cool completely. The granola bars will go crunchy once cooled.Tip: Place the slice into the fridge for 2-3 hours (or overnight) before cutting with a small, sharp serrated knife.
- Cut into slices and store in an airtight container in the fridge (see notes)
Thermomix Method
- Preheat oven to 170 degrees celsius (fan-forced).
- Grease and line a 20cm x 30cm rectangular slice tin and set aside until needed.
- Place the coconut oil, brown sugar, honey, vanilla extract and salt into the TM bowl and mix on for 4 minutes, 90 degrees, Speed 3.
- Add the quick oats and rice bubbles and mix on REVERSE, Speed 2, using the spatula through the MC hole to assist, until combined.
- Allow the mixture to cool then stir through 90g (½ cup) of the chocolate chips.
- Press the mixture down firmly into the prepared tin. Sprinkle the remaining chocolate chips over the top and press down.
- Bake in the preheated oven for 20 minutes or until lightly golden.
- Cool in the tin for 10 minutes before transferring to a wire rack to cool completely. The granola bars will go crunchy once cooled.Tip: Place the slice into the fridge for 2-3 hours (or overnight) before cutting with a small, sharp serrated knife.
- Cut into slices and store in an airtight container in the fridge (see notes)
Video
Notes
RECIPE NOTES & TIPS
You can make your own quick oats. Simply pulse rolled oats in a food processor or Thermomix until they are smaller and finer.
You can use white, milk or dark chocolate chips.
You can make these chocolate chip granola bars dairy-free by using dairy-free chocolate chips or substituting with nuts, dried fruit or seeds.
You can replace the chocolate chips with dried fruit, such as sultanas, cranberries, or chopped apricots, or add in some nuts or seeds such as chia seeds, linseed, sesame seeds, shredded coconut, pepitas or sunflower seeds.
The granola bars will stay soft while warm. Once they've completely cooled and been chilled in the fridge, they'll go firm and crunchy.
Cutting the slice - See the FAQ section for tips on cutting neat slices.
Store in an airtight container in the fridge for up to 1 week. This helps to keep the bars crunchy. Alternatively, you can freeze the bars in an airtight container for up to 3 months. Note: they will soften as they defrost.
Nutrition
Calories: 327kcal | Carbohydrates: 56g | Protein: 6g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 137mg | Fiber: 3g | Sugar: 16g | Vitamin A: 35IU | Vitamin C: 0.1mg | Calcium: 36mg | Iron: 2.2mg