Description

Chewy, sweet, and packed with tropical flavor, these Coconut Chocolate Chip Granola Bars are an easy make-ahead snack made with oats, toasted coconut, and chocolate chips. Perfect for quick breakfasts or lunchbox treats.

Ingredients

2 cups old-fashioned rolled oats

1 cup shredded coconut (unsweetened or sweetened)

1/2 cup honey or maple syrup

1/3 cup coconut oil or butter, melted

1/2 cup brown sugar, packed

1 teaspoon vanilla extract

1/2 teaspoon salt

1/2 cup mini chocolate chips

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Instructions

Preheat the oven to 350°F (175°C) and line an 8x8-inch baking dish with parchment paper.
Spread the oats and shredded coconut on a baking sheet and toast in the oven for 8–10 minutes until lightly golden and fragrant.
In a saucepan over medium heat, combine honey (or maple syrup), coconut oil (or butter), and brown sugar. Stir until the sugar is fully dissolved.
Remove from heat and stir in the vanilla extract and salt.
In a large bowl, mix the toasted oats and coconut with the syrup mixture until everything is well coated.
Allow the mixture to cool slightly, then fold in the mini chocolate chips.
Press the mixture firmly into the prepared baking dish, using the back of a spatula to compact it well.
Refrigerate for at least 2 hours until set.
Once chilled, slice into bars and serve.

Notes

Use certified gluten-free oats to make the bars gluten-free.

For added crunch and protein, mix in 1/4 cup of chopped almonds or cashews.

Add dried cranberries, raisins, or chopped dried apricots for a fruity twist.

Swap some coconut oil with peanut butter for a nutty flavor.

Dark chocolate chips can be used instead of mini chocolate chips for a richer taste.

Store in the fridge for up to 1 week or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Snack
Method: No-Bake
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 210
Sugar: 13g
Sodium: 70mg
Fat: 11g
Saturated Fat: 7g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg