Homemade Chocolate Chip Granola Bars

The recipe Homemade Chocolate Chip Granola Bars can be made in about 50 minutes. This recipe makes 16 servings with 255 calories, 5g of protein, and 15g of fat each. For 42 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe is liked by 161 foodies and cooks. It is brought to you by Just a Taste. It works well as an inexpensive morn meal. If you have salt, chocolate chips, egg whites, and a few other ingredients on hand, you can make it. It is a good option if you're following a gluten free and dairy free diet. Overall, this recipe earns a rather bad spoonacular score of 29%. Homemade Chocolate Chip Granola Bars, Cherry Chip Granola Bars and Homemade Sweetened Condensed Milk, and Chocolate Chip Granola Bars are very similar to this recipe.

Servings: 16

Preparation duration: 10 minutes

Cooking duration: 40 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat the oven to 325ºF and line 13x9-inch metal baking pan with parchment paper leaving an overhand on the two short sides of pan. Spray the parchment paper with cooking spray.Spread the oats and almonds on an unlined baking sheet. Bake them for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the oats and almonds to a large bowl and let them cool completely. Once cooled, stir in the flaxseed meal and mini chocolate chips.In a separate medium bowl, whisk together the brown sugar, salt, honey, vegetable oil and egg whites. Pour the mixture over the oatmeal, stirring until it's well coated.Transfer the mixture to the prepared pan, and using using wet hands or a flat spatula, firmly press it into even layer. (See Kelly’s Notes.)Bake the granola for 30 to 35 minutes until dark golden on top. Remove the granola from the oven and allow it to cool in the pan on a wire rack for 2 hours. Using the parchment paper overhangs, transfer the granola onto a cutting board and slice it into bars.Store the granola bars in an airtight container at room temperature for up to 1 week, or in the freezer for up to 1 month. Kelly’s Notes:Flaxseed meal is ground up flaxseeds, and it can be purchased in the baking aisle of most major supermarkets. If you can only find whole flaxseeds, grind them to a fine powder in a spice grinder or blender.It's important to firmly press the oatmeal mixture into the prepared pan. The more compacted it is, the more likely your bars will retain their shape.

 

Step by step:

1. Preheat the oven to 325ºF and line 13x9-inch metal baking pan with parchment paper leaving an overhand on the two short sides of pan. Spray the parchment paper with cooking spray.

2. Spread the oats and almonds on an unlined baking sheet.

3. Bake them for 10 to 12 minutes, stirring occasionally, until lightly browned.

4. Transfer the oats and almonds to a large bowl and let them cool completely. Once cooled, stir in the flaxseed meal and mini chocolate chips.In a separate medium bowl, whisk together the brown sugar, salt, honey, vegetable oil and egg whites.

5. Pour the mixture over the oatmeal, stirring until it's well coated.

6. Transfer the mixture to the prepared pan, and using using wet hands or a flat spatula, firmly press it into even layer. (See Kelly’s Notes.)

7. Bake the granola for 30 to 35 minutes until dark golden on top.

8. Remove the granola from the oven and allow it to cool in the pan on a wire rack for 2 hours. Using the parchment paper overhangs, transfer the granola onto a cutting board and slice it into bars.Store the granola bars in an airtight container at room temperature for up to 1 week, or in the freezer for up to 1 month. Kelly’s Notes:Flaxseed meal is ground up flaxseeds, and it can be purchased in the baking aisle of most major supermarkets. If you can only find whole flaxseeds, grind them to a fine powder in a spice grinder or blender.It's important to firmly press the oatmeal mixture into the prepared pan. The more compacted it is, the more likely your bars will retain their shape.

Nutrition Information:

covered percent of daily need