Nutty chocolate chip granola bars are a great post workout snack! These are sweet and chewy – everyone loves them!
This past weekend we went to visit Darryl’s mom and dad, who live 90 minutes north of us. We just went for the day, but we knew we would be eating out, and that’s always tricky with food allergies. If you have food allergies, or intolerances, you probably know what I mean. Some restaurants are super accommodating, and some try to be, but have limited choices. Since I have a tendency to get “hangry” if I don’t eat enough, I wanted to make sure I had plenty of snacks with me. As I looked at our packable snack options when planning our trip, I panicked a bit, so I made a batch of granola bars the night before we left.
These granola bars are filled with good for you things like walnuts, oats, and flax seed. I used coconut sugar as a slightly healthier sweetener, and that plus the molasses gives these bars a rich flavor and chewy texture. If you can’t do nuts, sunflower seeds or pumpkin seeds would be a good alternative.
It was nice to have something ready that was delicious and filling. These are very versatile, and if you don’t want to include chocolate chips, you can leave them out. I’ve made them without and they were still delicious.
These chocolate chip granola bars can be customized. Try adding:
- seeds instead of nuts
- almond butter instead of peanut butter
- chocolate chunks and dried cherries
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Nutty Chocolate Chip Granola Bars.
Chewy homemade chocolate chip granola bars that are easy to make and filled with walnuts and chocolate!
- 2 1/4 cups gluten free old-fashioned oats
- 1/2 cup ground flax seed
- 1 1/2 cups walnuts
- 1/2 cup shredded coconut
- 1/2 teaspoon salt
- 1/2 cup coconut sugar
- 1/2 cup honey agave or maple syrup if you are vegan!
- 1 teaspoon molasses
- 4 Tablespoons vegan buttery spread
- 4 Tablespoons peanut butter
- 1/2 cup dairy free chocolate chips
- Preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper, and place the oats, coconut, flax seed, salt, and walnuts on top. Bake for about 7-8 minutes, until you start to smell the coconut. Remove from oven and let cool.
- In a small saucepan, bring the coconut sugar, honey (or agave), molasses, and vegan buttery spread to a simmer, stirring constantly. Add the peanut butter and continue to stir for a few minutes.
- Let the liquid mixture cool for about 30 minutes. Then put the dry ingredients in a bowl and pour the wet mixture on top. Stir to combine.
- Place the mixture onto a parchment lined cookie sheet. Lightly butter another piece of parchment paper and place on top. Using your hands and a rolling pin, flatten the granola out until it is even and tightly packed.
- Sprinkle the chocolate chips on top, and pat them in lightly. If the mixture seems too warm, you can let it cool a little bit more before adding the chocolate chips.
- Let cool and set for a few hours, or just stick them in the fridge if you are in a hurry. Once set, use a really sharp knife to slice into bars. Store in an airtight container.
Inspired by Summer Harms.
If you are not dairy free, go ahead and use real butter and dairy chocolate chips. This is a recipe that works well for vegans and non-vegans alike! I was so glad to have these chocolate chip granola bars with me, and we shared them with our family and everyone loved them.
If you have food allergies, how do you handle eating out and traveling?