A homemade chocolate chip granola bar, both soft and chewy! Also, high in protein and nutrients, and so easy to customize with your favorite ingredients! Vegan, dairy-free, refined-sugar-free.
Chocolate Chip Granola Bar
Everyone in my family loves grabbing this homemade granola bar as we dash out the door.
In fact, we depend on them heavily to supplement lunches, especially those taken to school and work. But commercial bars can be expensive, full of the wrong ingredients for our needs, and we are forever running out!
So I decided this week to put together a super easy recipe for a homemade granola bar that can be made in an hour, uses pantry ingredients, and isn’t so hard it can break your teeth or give you a headache chewing, haha.
Enter this soft homemade granola bar that I made using as a primary ingredient Bob’s Red Mill‘s apple blueberry granola. Please feel free to use any granola.
A Granola Bar Low in Sugar
And another super plus about these homemade granola bars is they have no additional sugars – healthy or otherwise – beyond the granola. Because I used a granola slightly sweetened with plant-based sweeteners including pear and pineapple juice, I was able to keep this bar devoid of any other sweetener, even healthier plant-based sweeteners such as maple syrup and dates. So if you are looking to reduce your sugar intake, this bar is a great addition to your options!
Cutting this into eight bars, each bar has about 2 grams of sugar. That’s pretty low!
Keep it refrigerated to keep up the soft texture. I’m guessing they can keep in the refrigerator about a week or so before perhaps they should be eaten or frozen.
Obviously you can add a few more superfood seeds to this recipe too!
I added pumpkin seeds, but I bet the recipe texture could have held up with a 1 tablespoon of ground flaxseed, 1 tablespoon of chia seeds, and perhaps some sunflower seeds. Just make sure the batter doesn’t become too dry with these additions.
If you like easy chocolate desserts, you will love my:
Chocolate Carmel Cakes, a bit longer ingredient list, and but so delicious and nutritious!
Consider These Other Chocolate Recipes
- Sugar Cookie Truffles
- Chocolate Spice Truffles
- Vegan Cookie Dough
- Easy Truffles Recipe
- Protein Ball Recipes
- Crunch Bars
- Vegan Fudge
Enjoy my soft homemade granola bar!
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Chocolate Chip Granola Bar
- 1 cup Apple Blueberry Granola (I used a Bob's Red Mill granola, but you can use your own favorite or even a ceral)
- 1/4 cup pumpkin seeds
- 1/4 cup chocolate chips
- 1/4 cup nut butter (I used almond butter)
- 1/2 cup water
- Line an 8-inch by 4-inch loaf pan with parchment paper so it hangs off the side. I cut a conventional 16-inch by 12-inch long piece of parchment in half so I end with parchment sized 8-inches by 12-inches.
Make the Bars
- Use a processor to blend up ingredients, just until combined. If you process too long, it becomes a creamy texture. I prefer to stop when the granola, pumpkin seeds, and chips are still a bit textured.
- Spread this sticky batter on to the bottom of the lined loaf pan.
- Break up the chocolate bars into a 2-cup pyrex measuring cup, add a tablespoon of solid coconut oil, and microwave at 60 seconds. Stir the warm chocolate for a few minutes until all remaining chunks of chocolate are melted. Microwave another 30 seconds if needed to melt the chocolate further.
- Pour the melted chocolate over the bar batter.
- Freeze the loaf pan for 1-2 hours. I would stay closer to 1 hour. You don't want the bar to become brick hard or that would defeat the purpose of making a soft protein bar.
Cut the Bars
- Cut them into slices using a knife, heated in a pot of boiling water and wiped off between each slice.
- Refrigerate the bars to eat them regularly. Freeze them only for long-term storage.
Dee Dine is founder of Green Smoothie Gourmet, a plant based recipe blog, and author of the recent cookbook, Crazy Healthy with 4 Ingredients . On this blog you’ll find incredibly easy recipes with hidden veggies for anyone wanting to eat healthier, regardless of diet. Dee has graduate degrees in biology, immunology and journalism. More about Dee Dine here.