Coconutty Chocolate Chip Granola Bites.

Back to reality and Monday is here again!  It is so sunny outside and absolutely gorgeous yet I’m still plagued with a bit of allergies.  What would make me feel better?  Chocolate!  Yes!  Toasted Coconut?  YES!   So I went tearing through my pantry and came up with some lovely ingredients and knew what I had to do.  I made these bars last year during swim season and my kids loved them, and admittedly, so did I.  I hate buying granola bars at the store because they’re filled with preservatives and other ingredients that I can’t identify.  So… I made these beauties.

And yes, they are as good as they look!


1 cup of almond, peanut or whatever nut butter you prefer
1.5 tablespoons of coconut oil
1/2 cup of honey, maple syrup or agave
2 eggs
2 teaspoons of vanilla extract
3 cups of rolled oats
1/2 cup of toasted coconut flakes
1/4 cup of light brown sugar
1 tablespoon of chia seeds (optional)
1 tablespoon of flax seed meal.
1/2 teaspoon salt
1/2 cup of chocolate chips (white chocolate, butterscotch or toffee chips would also work)
1/2 cup of toasted coconut flakes


Preheat your oven to 350 degrees. Line your 9×9 pan with parchment paper with the paper hanging over so they are easily removed from the pan.  Set aside.

Melt your nut butter in the microwave.  Once melted, add the coconut oil and stir to combine.  Add this mixture to your stand mixer with the paddle attachment.  Add all of the remaining ingredients through the salt.  Add the chocolate chips or whatever chips you use at the end so they aren’t broken and crushed from the mixing process.

Press the mixture firmly down into the baking pan.  Sprinkle the coconut flakes on top and spread out evenly.  Then bake in the oven for 25-30 minutes or until lightly golden.  Let cool completely before cutting.  This will allow the bars to keep their shape.  Store in a covered container for up to one week, if they last that long.


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