I teased these DRIZZLY CHOCOLATE CHIP GRANOLA BARS on stories yesterday and I got so many messages about them, I couldn’t get through them all. I’ll get the recipe up on the blog soon, but I was slammed yesterday, so here you gooooooooooo. No refined sugar. Made with gluten free sprouted oats. Dairy free chocolate chips. And a paleo chocolate drizzie on top, what more could you ask for? I don’t know!
3 1/2 cups gluten free old fashioned rolled oats 3 tbsp melted coconut oil 3 tbsp coconut sugar 1/2 cup honey (or maple syrup) 1 tsp vanilla extract 2 tsp cinnamon 1/2 tsp nutmeg 1 cup Enjoy Life Foods mini chocolate chips optional add ins—seeds, nuts, I added 1/2 cup dried cranberries!more chocolate to drizzle on top, used 1/2 Hu Kitchen salty chocolate bar
Preheat oven to 350. Line an 8x8 baking dish with parchment paper. Pour oats on a baking sheet and spread evenly. Toast for 12 minutes, stirring once half way through. While the oats are toasting, get out a small saucepan. Add coconut oil, coconut sugar, honey, vanilla, cinnamon and nutmeg. Stir together over low heat for about two minutes, until everything is just incorporated. Remove from heat. pour oats into a large bowl. Next, pour the liquid mixture into the oats, add the chocolate chips, and use a spoon to mix well. Pour oat mixture into the baking dish and using a spatula, press down the mixture to make sure it’s packed in well. Freeze for at least one hour. Remove from freezer, and slice into squares. Melt any additional chocolate in the microwave in 30 second intervals. Once melted, drizzle on top of each bar. These are best stored in the fridge and will last up to a week, but GUARANTEED they won’t last that longggggg!
Did you make this recipe?
I’d love to see what you made -
tag @kalejunkie in your posts and I’ll re-share!
H A R E