- 4 cups old-fashioned rolled oats (not quick oats)
- 1/2 cup mini chocolate chips
- 1/2 cup unsweetened shredded/flaked coconut
- 1/3 cup brown sugar
- 1/4 cup whole wheat flour
- 1/2 teaspoon kosher salt
- 1/2 cup melted coconut oil
- 1/2 cup honey
- 1 teaspoon vanilla
- Preheat oven to 325. Stir oats, chips, coconut, brown sugar, flour, and salt together in a large bowl.
- Melt coconut oil in a measuring cup, add honey, and stir in vanilla. Stir liquid ingredients into the oat mixture until thoroughly combined.
- Line a 9×13 pan with parchment paper and press the oat mixture firmly into the pan. Bake for 35-40 minutes, then cool completely in the pan (they have to be totally cool or they’ll be crumbly when you cut them).
- Turn the granola onto a cutting board and slice into bars (I cut them into 30 small bars, but 20 larger bars works well, too).
Tweaks I tried and didn’t like: reducing the amount of brown sugar (the bars still tasted sweet enough but lost some of the magical caramelization that helps them stay together); subbing maple syrup for the honey (didn’t glue them together as well); nuts and raisins instead of chocolate chips (the bars were pretty crumbly).
I’ve edited the post to include a baking time of 35-40 minutes instead of the original 40. A few people had mentioned that their bars were crunchier than expected, and in my new oven 35 minutes is better for a chewy texture! If you want to ensure chewiness or you know your oven runs a little hot, definitely go with 35 minutes.
The bars freeze well, so make a double batch and stock your freezer! They also keep at room temperature for at least a week, although they don’t last that long at our house.
Recipe adapted from Weelicious