Oat & Fruit Chocolate Chip Granola Bars
These Oat & Fruit Chocolate Chip Granola Bars are chewy, nutrient-packed, and easy to make with wholesome ingredients and a touch of indulgence.
Servings: 12 servings
Ingredients
- 0.5 cup raw almonds coarsely chopped
- 0.25 cup hulled, unsalted sunflower seeds
- 1 cup unsweetened shredded coconut
- 2 cups rolled oats old-fashioned
- 0.5 teaspoon salt divided
- 0.33 cup wheat germ
- 0.25 cup coconut sugar
- 0.25 cup coconut oil
- 0.67 cup maple syrup or agave
- 1 teaspoon pure vanilla extract
- 0.5 cup dried cranberries coarsely chopped
- 0.5 cup dried apricots coarsely chopped
- 0.5 cup dark chocolate chips vegan chips used here
Instructions
Preheat and Prepare
- Start by preheating your oven to 325°F (163°C). Line your 8x8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal later.
Toast the Nuts, Seeds, and Coconut
- Spread the coarsely chopped almonds, sunflower seeds, and shredded coconut evenly on a baking sheet. Toast them in the preheated oven for about 8 minutes, stirring halfway through.
Mix Dry Ingredients
- In a large mixing bowl, combine the toasted nuts, seeds, and coconut with the rolled oats, wheat germ, coconut sugar, and 1/4 teaspoon of salt. Stir everything together until evenly distributed.
Heat Wet Ingredients
- In a small saucepan, gently warm the coconut oil, maple syrup (or agave), and vanilla extract over low heat, stirring occasionally until the coconut oil melts completely and the mixture is smooth.
Combine and Mix
- Pour the warm wet ingredients over the dry mixture. Stir thoroughly to coat every oat and nut. Fold in the chopped dried cranberries, apricots, dark chocolate chips, and the remaining 1/4 teaspoon salt.
Press and Bake
- Transfer the mixture to the prepared baking pan. Press the mixture firmly and evenly into the pan using a spatula or lightly greased hands.
- Bake for 20-25 minutes or until the edges turn golden brown and the bars feel set. Watch closely to prevent chocolate chips from burning.
Cool and Slice
- Allow the bars to cool completely in the pan on a wire rack. Use the parchment paper to lift the bars out and place on a cutting board. Slice into 10-12 bars.
Equipment
- Mixing Bowl
- Baking pan (8x8 inch recommended)
- Parchment Paper
- Measuring Cups and Spoons
- Spatula or Wooden Spoon
- Oven
Notes
- Press the mixture firmly into the pan for chewier bars that hold together well.
- Line your pan with parchment paper for easy removal and cleanup.
- Use old-fashioned rolled oats instead of quick oats for better texture.
- Let bars cool completely before slicing to avoid crumbling.
- Customize by swapping nuts, seeds, or dried fruits to suit your taste.