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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!
Ingredients
- 3 ½ cups gluten free old fashioned rolled oats
- 3 tbsp melted coconut oil
- 3 tbsp coconut sugar
- ½ cup honey (or maple syrup)
- 1 tsp vanilla extract
- 2 tsp cinnamon
- ½ 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
Instructions
- 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!
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