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Soft & Chewy Chocolate Granola Bars

These homemade Soft & Chewy Chocolate Granola Bars are a granola bar-meet-candy bar situation, and completely loaded with good-for-you stuff! Easily mixed and baked they are perfectly sweet and salty, naturally gluten free and 100% customizable (see below). These will quickly become your new favorite snack!
5 from 7 reviews
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Prep Time: 10 minutes
Cook Time: 30 minutes
Freezer Time, a minimum: 3 hours
Course: Snack
Cuisine: Snack Bar
Keyword: Granola Bar, Healthy, Gluten Free, Chocolate, Oats, Granola
Servings: 12 Bars
Author: Rebecca Firth

Ingredients

For the Bars

  • 1 1/2 cups (120 g) rolled oats
  • 1/2 cup (75 g) sliced almonds (can also use chopped pecans or a combo)
  • 1/2 cup (45 g) oat flour (see note above)
  • 1/4 cup (32 g) California prunes, (finely chopped; about 5 whole prunes)
  • 1/2 cup (25 g) unsweetened coconut, (shredded)
  • 1/4 cup (9 g) puffed millet (can also use puffed rice, amaranth or quinoa)
  • 3 tablespoons (33 g) mini chocolate chips
  • 2 tablespoons (18 g) chia seeds
  • 1/2 cup (170 g) real maple syrup
  • 1/2 cup (114 g) ripe banana, (mashed; about 1 medium banana)
  • 1/3 cup (75 g) extra-virgin olive oil
  • 1 teaspoon real vanilla extract
  • 1/2 teaspoon cinnamon
  • ½ teaspoon sea salt

For the Dipping Chocolate

  • 1 ½ cup (255 g) bittersweet chocolate, (finely chopped)
  • 2 tablespoon (28 g) refined coconut oil
  • Sea salt flakes

Instructions

For the Bars

  • Preheat your oven to 325°F (170°C) and grease and line a 9 x 9-inch (23 x 23-cm) baking pan with parchment, letting the excess parchment hang over two sides of the pan.
  • To a large bowl add the oats, nuts, California prunes, coconut flakes, puffed millet, chocolate chips and chia seeds, stirring to combine. Use your hands to break up any larger chunks of prune stuck together and break them up coating them with the other ingredients so they don’t stick back together.
  • In a blender mix together the maple syrup, olive oil, mashed banana, cinnamon and salt until smooth. If you don’t have a blender you can really mash up the banana and thoroughly whisk the mixture. Pour into the large bowl, stirring to coat the granola mixture.
  • Pour into the prepared pan, pressing firmly and evenly with the back of a spatula, trying to make it as level and compact as possible. Bake in the center of the oven for 30 to 35 minutes or until golden around the edges. Let cool completely before: 
    1) running a knife along the edges of the pan (to loosen from the sides), 
    2) covering the pan and 
    3) placing in the freezer to thoroughly chill and firm up for at least 3 hours or ideally, overnight.

For the Dipping Chocolate

  • In a medium, heat-safe bowl add the chocolate and coconut oil and set over a medium saucepan of simmering water. Do not let the bowl touch the water or let the water come to a boil. Stir frequently until almost melted then remove from the heat. Continue stirring until smooth. Lined a baking sheet with parchment paper and set aside.

To Assemble

  • Take the bars out of the fridge and cut into 12 equal-size bars. Make slow and deliberate cuts to get the sharpest edges.
    Dip the entire granola bar into the cooled (but still liquid) chocolate, letting the excess chocolate drip back into the bowl. Set on the prepared baking sheet, sprinkle with sea salt flakes (if using) and allow several hours for the chocolate to set; you can pop them into fridge on a parchment lined baking sheet, in a single layer to expedite. Once the chocolate has set, transfer to an air-tight container.
  • For best results, store the bars in an air-tight container in the fridge with parchment between layers.
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo