Gooey, slightly sweet, and crunchy, homemade fruity chocolate chip granola bars kick the pants off any store bought version you’ve tried.
- 2 cups old-fashioned oats
- 1 cup sliced almonds
- 1 cup loosely packed unsweetened shredded coconut
- 3 Tbsp unsalted butter
- 2/3 cup honey
- 1/4 cup lightly packed light brown sugar
- 1 1/2 tsp pure vanilla extract
- 1/4 tsp kosher salt
- 1/2 cup raisins
- 1/2 cup dried currants
- 1/2 cup bittersweet chocolate chips
- Preheat oven to 350˚F. Butter an 8-by-12-inch baking dish and line it with parchment paper.
- Toss the oats, almonds, and coconut together on a sheet pan and bake for 10-12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl.
- Reduce oven temperature to 300˚F. Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.
- Continue to cook while stirring constantly for 1 minute, then pour over the toasted oats mixture. Add the raisins, currants, and chocolate chips, and stir well.
- Pour mixture into the prepared pan. Wet your fingers and lightly press evenly into the pan.
- Bake for 25-30 minutes, until light golden brown. Cool for at least 1 hour at room temperature in the pan.
- Transfer the pan to the refrigerator to cool for another 1-2 hours.
- Cut into squares in the pan and then remove, being sure to peel off any parchment paper that sticks to the bottom of the bars. Serve at room temperature.
- Serve at room temperature.
For a vegan version, substitute non-dairy margarine for the butter and agave syrup for the honey.
Recipe adapted from Ina Garten.
- Category: Granola
- Method: Baking
- Cuisine: Snacks
Keywords: granola bar, snack, breakfast, chocolate, fruit