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chocolate chip granola bars

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  • 2 cups quick oats*
  • 2 cups puffed rice cereal (I used Rice Krispies)
  • 1 tbsp ground flax meal
  • 1/4 cup melted coconut oil
  • 1/4 cup honey
  • 1/3 cup brown sugar
  • 1/4 cup mini chocolate chips

*It is important to use use quick oats, and not old fashioned rolled oats or instant oats. They are essential in binding the bars hold together.


  1. Grab an 8×8 cake pan and line with a piece of parchment paper, leaving some to hang over the sides for easy removal.
  2. Place the quick oats, puffed rice cereal and flax meal into a large bowl.
  3. Melt the coconut oil, honey and brown sugar in a small pot. Bring to a gentle boil and simmer for 1-2 minutes. This is a crucial step; if the honey and sugar are not completely dissolved the bars will not stick together properly. Don’t rush it. Set aside to cool for 1 minute so that it doesn’t melt your chocolate chips.
  4. Pour the honey mixture into your bowl. Mix with a wooden spoon until well combined and then scrape down the sides with a rubber spatula. It should look sticky.
  5. Mix in the mini chocolate chips.
  6. Tip the mixture into your lined pan. Tear off another small sheet of parchment paper and place on top. Press down with your hands to flatten everything together.
  7. Refrigerate your granola for about 1-2 hours or until firmly set. When ready to slice, lift the base out via your parchment paper ‘handles’ and slice into bars (or squares).
  8. To store, wrap up the entire cake pan or place cut bars in an airtight container in the fridge.