Healthy Chewy Granola Bar Recipe || This granola bar recipe is perfect for school lunches (nut free!), breakfast-on-the-go, or a late-in-the-day, healthy snack. Made with chocolate chips, raisins, toasted oats, shredded coconut and held together with a date, honey, maple and vanilla mixture. Makes a 9 x 13-inch pan.
Raise your hand if granola bars are your child’s favorite school-time snack. SAME here. Preferably ones with chocolate chips…am I right? And really, who doesn’t like a little smattering of chocolate chips mid-morning? I often buy boxed granola bars for convenience sake, but homemade ones are SO much healthier and more delicious. Like this healthy chewy granola bar recipe with chocolate chips, raisins, toasted oats, and shredded coconut, all perfectly held together with a date, honey, maple and vanilla mixture that results in a delicious, chewy granola bar.
This recipe makes a 9×13-inch pan, which might seem like a lot, but these granola bars don’t linger around for long. Take my word. Two to three days max.
How to make this healthy chewy granola bar recipe:
- Step one, toasting the oats and coconut until lightly browned and fragrant, is where we begin our journey. Don’t skip this step. The toasted oats and coconut add rich nutty flavor and color. One large sheet pan, 15 minutes in a 350-degree oven and you’ll have the beginnings of some tasty granola bars.
- With roasting underway, it’s time to prep the others ingredients, prepare the baking pan and make the honey, date and maple mixture—the binder. For the latter, dates add the perfect amount of sweet and sticky to bring the oats, coconut, chocolate chips, and raisins together.
- Once the oats and coconut have cooled, toss everything into a large mixing bowl and stir until well-combined. A serious upper-body workout, but well worth it [I’m being 100% serious…I may have broken a sweat].
This chewy granola bar recipe is perfect for school lunches (nut free!), breakfast-on-the-go, or a late-in-the-day, healthy snack.
Healthy Chewy Granola Bar Recipe
- 2 1/2 cups rolled oats I use a mixture of quick rolled oats and large steel cut rolled oats, but you can use either or a combo
- 1 cup unsweetened shredded coconut
- 3/4 cup chocolate chips semi-sweet or milk chocolate
- 3/4 cup golden raisins or cranberries
- 1/3 cup pure maple syrup
- 1/3 cup liquid honey
- 1 tbsp olive oil
- 1/4 cup pitted dates ~ 10 dates
- 1 tsp vanilla
- 1 tsp kosher salt
- On a large baking sheet, toss oats and coconut and spread out evenly. Bake at 350 for 15 minutes, giving them a gentle stir midway through, until lightly browned and fragrant. Set aside to cool.
- Lower oven temperature to 300 degrees. Line a 9x13-inch baking pan with parchment and set aside.
- In a food processor or blender, combine honey, maple, dates, and vanilla until the dates are mostly blended -- think smoothie consistency.
- In a large mixing bowl, combine the cooled oats/coconut, chocolate chips, raisins, date mixture and salt. Stir until well combined.
- Tip into a prepared baking pan and use a flat spatula to firmly press the mixture evenly into the bottom of the pan. It should feel firm and compact. Bake for 25 minutes at 300 degrees. Let cool for a minimum of 45 minutes before cutting into bars.