Chocolate Chip Coconut Granola Bars Recipe

Name: Chocolate Chip Coconut Granola Bars
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Extra Virgin Coconut Oil; 2 cups Quick Oats, Or Rolled Oats; 1 cup Whole Wheat Flour; 1/2 cups Wheat Germ; 1/2 cups Unsweetened Coconut, Shredded Or Smaller; 1/2 cups Sucanat (or Brown Sugar); 1/2 teaspoons Salt; 1- 1/2 teaspoon Cinnamon; 1/2 cups Honey; 2 whole Eggs; 2 teaspoons Vanilla Extract; 1/2 cups Mini Semi-sweet Chocolate Chips

Servings: persons

1/2 cups Extra Virgin Coconut Oil
2 cups Quick Oats, Or Rolled Oats
1 cup Whole Wheat Flour
1/2 cups Wheat Germ
1/2 cups Unsweetened Coconut, Shredded Or Smaller
1/2 cups Sucanat (or Brown Sugar)
1/2 teaspoons Salt
1- 1/2 teaspoon Cinnamon
1/2 cups Honey
2 whole Eggs
2 teaspoons Vanilla Extract
1/2 cups Mini Semi-sweet Chocolate Chips

1
** This recipe is based on the great recipe by TastyKitchen member Karly Campbell.
2
I just made some changes to suite our family needs and needed to record the recipe since people are asking for it!
3
**
4
Preheat oven to 350F.
5
Grease a 9x13 pan with coconut oil, or line with parchment paper.
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In your preheating oven, put the coconut oil in a glass measuring cup to melt.
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Remove from oven when mostly liquid (use an oven mitt!!)
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**I share that tip from personal Duhhhh experience.
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**
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Combine all the dry ingredients (except the chocolate chips) in a bowl.
11
I use the stand mixer for this recipe.
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Add your honey to the melted coconut oil.
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If you use a one cup measuring cup, you can just add the honey till it equals one cup.
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Beat your eggs and vanilla.
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Add your egg mixture and honey/oil mixture to the dry ingredients and mix till combined.
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Mix in the chocolate chips.
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The mixture should be very sticky.
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Scrape the mix onto your prepared pan and press firmly to make it all flat and even.
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It should smooth all the way to the edges.
20
I like to use wax paper to press them in, like Rice Krispie treats.
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Bake for 15 minutes and they will come out all moist and chewy.
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Cut into 12 bars while they are warm and let cool in the pan.
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After they are cool, remove from pan, wrap individually and store in the freezer.
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These are great in lunch boxes and thaw quickly.
25
You can double the recipe and prepare it in a 1/2 sheet cake pan.

883

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cups Extra Virgin Coconut Oil, 2 cups Quick Oats, Or Rolled Oats, 1 cup Whole Wheat Flour, 1/2 cups Wheat Germ, and more.

Yes, Chocolate Chip Coconut Granola Bars falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chocolate Chip Coconut Granola Bars

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions