Our Chocolate Chip Granola Bars are the perfect balance of chewy, sweet, and wholesome. They're packed with oats, seeds, honey, and decadent chocolate chips, offering a delicious and satisfying snack.
Granola bars are ideal for busy mornings, lunchboxes, or afternoon energy boosts. They're a great way to stay fueled throughout the day.
This easy recipe doesn't require baking, making it perfect for hot days when you want to avoid turning on the oven. Simply mix the ingredients and let the bars chill in the fridge for a couple of hours, then they're ready to enjoy.
If you're looking for more ways to use chocolate chips, check out our Chocolate Chip Banana Bread and Double Chocolate Chip Cookies.
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Why You'll Love This Recipe
- Quick and Easy: Simple to make with minimal ingredients.
- Delicious and Chewy: A perfect balance of sweet chocolate chips and hearty oats.
- Great On-the-Go: Ideal for breakfast, lunchboxes, or a post-workout snack.
Recipe Ingredients
Note: The recipe card below shows the full quantities.
- Oats - use jumbo, rolled or old-fashioned oats (not porridge oats)
- Pumpkin seeds - also known as pepitas.
- Sunflower seeds -
- Desiccated coconut -
- Cinnamon - adds a hint of spice.
- Chocolate chips - we like to use dark chocolate chips, which are found in the baking aisle.
- Honey - use runny pourable honey.
- Peanut butter - use natural, runny peanut butter with no additives.
How to Make Chocolate Chip Granola Bars
Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.
- Add the oats, sunflower and pumpkin seeds, desiccated coconut, cinnamon, and a pinch of salt to a large mixing bowl. Mix well to combine.
- Melt the honey and peanut butter together. Stir constantly for 5 minutes with a flat-bottom wooden spoon or spatula to prevent burning. The consistency in the above photo is what you want it to be to bind the dry ingredients together.
- Add the peanut butter and honey mixture to the oat mixture and quickly stir until mostly combined. Stir in the chocolate chips and finish mixing. The mixture will be stiff. Doing this quickly is essential so the peanut and honey mixture doesn't set.
- Press the mixture into the tin and transfer to the fridge to set for 2 hours. Using a sharp knife, cut into bars or squares.
Storage
The Chocolate Chip Granola Bars can be stored in the fridge or a cool pantry. They're best consumed within 5 days. They can be frozen for up to 3 months.
Common Question
Almond butter is a good substitute for peanut butter.
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📖 Recipe
Chocolate Chip Granola Bars
Equipment
- 20cm (8") square tin
Ingredients
- 250 g oats, jumbo or old-fashioned
- 30 g pumpkin seeds
- 30 g sunflower seeds
- 20 g desiccated coconut
- ½ teaspoon cinnamon
- pinch of salt
- 120 g natural peanut butter, note 1
- 175 g honey
- 90 g dark chocolate chips
Instructions
- Grease and line a 20cm square tin with baking paper.
- Add the oats, pumpkin and sunflower seeds, desiccated coconut, cinnamon and a pinch of salt to a large mixing bowl and mix well to combine.
- Melt the peanut butter and honey in a saucepan over medium heat, then turn the heat down to low. Stir constantly for 5 minutes until thick and caramel-like. It can burn quickly, so don't take your eyes off it! See photo 2 in the recipe post for the ideal consistency.
- Pour the mixture over the oat mix and quickly mix until almost combined. Stir in the chocolate chips and finish mixing. The mixture will be stiff. Doing this quickly is essential so the peanut and honey mixture doesn't set.
- Tip the mixture into the tin and press to the edges.
- Refrigerate for 2 hours, then cut into slices.
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