These bars make a delicious summer treat – great for a road trip or picnic at the park.
They are a crunchy granola bar, but have outstanding flavor.
Honestly, they were a little crumbly, but hard packing of the granola bars before and during baking helped. I’d up the oil and honey just a tad to make sure there is enough of a binder for bars. There are more great tips in the comments of the original recipe too.
Crunchy Cranberry Chocolate Chip Granola Bars – Adapted from Weelicious
- 4 C Old Fashioned Oats
- 1/4 C whole wheat flour
- 1/3 C brown sugar
- 1/2 tsp. salt
- 4 T olive oil (I’d go up to 1/4 – 1/3 C)
- 1/2 C honey
- 1 tsp. vanilla extract
- 1/4 C Craisins
- 1/4 C dark chocolate chips
In a large bowl, combine all the dry ingredients: 4 C oats, 1/4 C whole wheat flour, 1/3 C brown sugar, and 1/2 tsp. salt. Add in 1/4 C craisins and 1/4 C dark chocolate chips.
Drizzle in 1/4 C olive oil, 1/2 C honey and 1 tsp. vanilla extract.
Stir, stir, stir until all the ingredients are well combined and everything is moist.
Pack the bars into half a sheet cake pan that has been lined with parchment paper (or a silicone baking sheet) and lightly sprayed with olive oil.
I found the easiest way to pack the granola bars was using a potato masher and a piece of parchment paper.
Then, bake at 325 for 25-35 minutes until lightly browned.
I found it helpful to take the bars out after 10ish minutes and pack them back down using the parchment paper and potato masher. Then, return them to the oven to finish cooking.
Leave the bars to cool in the pan for 5-10 minutes, then lift the bars up out of the pan onto a cutting board. Cut the bars using a really sharp knife and/or a pizza cutter while the bars are still slightly warm.
Makes about 20 bars.
Store in an airtight container.