These crispy chocolate granola bars are SO addicting! Really, they have a perfect chocolatey crunch! A wholesome sweet snack, these bars are deliciously chocolatey too. Bonus, they are so easy to make, and very low allergen, being gluten/egg/dairy/nut/soy-free! Make sure to buy some extra ingredients for these – you will be making them often!
These bars are the chocolate version of my Amazing Granola Bars, which are the perfect brown-sugary crunchy oatmeal bars. Be sure to give them a try too!
Ingredients for Chocolate Granola Bars
- Quick oats (not instant or old-fashioned) – a must for granola bars! Use certified gluten-free if needed.
- Rice flour – acts as a binder and makes the granola bars crispy.
- Cocoa powder – makes these granola bars chocolatey!
- Brown sugar – the perfect sweetener for anything oatmeal related.
- Salt & baking soda
- Mini chocolate chips – for yummy bursts of chocolate flavor! Mini chips are recommended because they make cutting the bars into rectangles easy, and keep the texture uniform. They also help bind the ingredients together. Regular chocolate chips can be used but it will be slightly more challenging to cut the granola into bars, and they won’t be as uniform.
- Canola oil (or vegetable oil) – keeps these bars crispy.
How to Make Chocolate Granola Bars
- Preheat the oven to 300 degrees F and line an 8×8 inch baking pan with aluminum foil or parchment paper.
- In a medium bowl, whisk together all the dry ingredients, including the chocolate chips. Then add the canola oil and water and stir until thoroughly combined. This will result in a crumbly mixture.
- Pour the mixture into the prepared pan and press into place using a greased measuring cup or simply your hand in a sandwich bag or with wax paper.
- Score the granola into 8 bars (4×2) with a knife or a dough scraper and press back down any granola that lifts up.
- Bake for 40 minutes, then remove from oven and rescore the bars. Return to oven and bake for 10 more minutes.
Recipe Notes
- For soft baked bars, only bake bars for 40 minutes and rescore them after you remove them from the oven.
- To double the recipe, I recommend using a 10×15 inch pan rather than a 13×9 inch pan. They come out slightly thicker in the 13×9 inch pan and are not as crispy, but they are perfect in the 10×15 inch pan.
Chocolate Granola Bars
These wholesome crunchy chocolate granola bars are the perfect sweet snack, and they're gluten-free, dairy-free, egg-free, nut-free and low-FODMAP.
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Ingredients
- 1 cup quick oats (not instant or old-fashioned) certified gluten-free if needed
- 1/3 cup rice flour
- 2 tbsp cocoa powder
- 1/3 cup brown sugar
- 1/4 tsp salt
- 1/8 tsp baking soda
- 3 tbsp mini chocolate chips dairy-free if needed
- 1/4 cup canola oil
- 2 tbsp water
Instructions
- Preheat oven to 300 degrees F. Line an 8×8 inch baking pan with aluminum foil or parchment paper.
- In a medium mixing bowl, whisk together dry ingredients, including mini chocolate chips.
- Add canola oil and water and stir until thoroughly combined. This will result in a crumbly mixture.
- Pour into prepared pan and press down into place. Score into 8 bars (2×4) with a knife or dough scraper.
- Bake for 40 minutes, then remove from oven and rescore the bars. Bake for 10 more minutes. Let cool and enjoy!
Notes
For soft-baked chocolate granola bars, only bake for a total of 40 minutes.
For chocolate granola clusters, let cool and then break into pieces.
To double the recipe, please use a 10×15 inch pan to get perfectly crispy granola bars.
