Coconut-Chocolate Granola Bar
Servings: 12 servings
Ingredients
- 2½ cups quick oats
- ½ cup raw almonds, chopped
- 1 cup sweetened shredded coconut
- ¼ cup hemp hearts
- 2 tbsp chia seeds
- ⅓ cup honey
- ¼ cup coconut oil
- ⅓ cup brown sugar
- ½ tsp kosher salt
- 1 tsp vanilla
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F. Grab two large baking sheets.
- Spread quick oats out onto the first baking sheet and the chopped walnuts onto the second baking sheet. Toast for 15 minutes, stirring every 3-4 minutes to ensure even browning.
- During the last 5 minutes of toasting, add the shredded coconut to the pan of walnuts. Keep an eye on the coconut (it burns quickly!) and stir it twice while it toasts.
- Let the oats, walnuts and coconut cool slightly, then pour the ingredients into a large glass bowl. Add the hemp hearts and chia seeds and set aside.
- In a small saucepan, add the honey, brown sugar, coconut oil and salt. Heat the ingredients over medium heat until the sugar has dissolved, 3-5 minutes. Off the heat, stir in the vanilla.
- Pour the sugar mixture over the dry ingredients and stir to combine.
- Pour the granola into an 8"x8" pan that has been lined with parchment paper. Cover the granola with a square of wax paper, and using your hands, press the granola firmly into the pan.
- Scatter the chocolate chips over the granola and, using the wax paper, press the chips into the granola with your hands.
- Pop the granola into the refrigerator for 30 minutes to set. Once set, remove the granola, along with the parchment, from the pan and onto a cutting board. Cut the granola in half, then each half into 6 equal-sized bars. The granola bars are best eaten at room temperature, but I like to store them in the refrigerator (for up to two weeks) or the freezer (for up to two months) to stay fresh.