Chocolate Chip Granola Bars – Yummy Toddler Food

With an easy method, accessible pantry ingredients, and the yummiest flavor, these Chocolate Chip Granola Bars are a snack time staple. Plus: They store well for weeks for snacks to enjoy at home or at school.

I worked on this recipe for weeks in an attempt to make a granola bar that is full of easy to find ingredients, doesn’t rely on peanut butter or eggs to hold together (for allergy purposes and also to ensure they are school-safe for peanut-free schools). I finally found a great mixture that is easy to make, easy to bake, uses affordable ingredients, and stores so well. And it’s just SO yummy!

This Chocolate Chip Granola Bar recipe is as low in added sugar as I could make it while still delivering on flavor. Plus, the bars can be stored in the fridge for weeks.

You also don’t need to worry about the bars losing their shape at room temperature, so they can be a great after-school snack or preschool snack. And you can also serve them as part of a healthy breakfast for kids, a toddler lunch idea, or a lunchbox idea for kids in elementary school.

(You may also like Homemade Granola Bars, Strawberry Oatmeal Bars, Fig Bars, and Banana Oatmeal Bars.)

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Chocolate Chip Granola Bars so you know what to pick up from the store or have ready.

• Oats: I use regular rolled oats in this recipe. They are sometimes called “old-fashioned oats.” You can also use gluten-free rolled oats if needed to make this granola bar recipe gluten-free.
• Whole wheat flour: A little flour helps the batter hold together nicely, and it helps the bars be soft and easy to chew.
• Brown sugar: I add brown sugar to aid in the texture and sweetness.
• Chia seeds: Chia seeds add nutrition to the batter and help it bind together (without eggs).
• Banana: A ripe banana adds to the natural sweetness of the bars, but it doesn’t make them taste overtly banana, promise!
• Oil: I use neutral oil like canola or avocado oil here, though you can also use melted coconut oil.
• Honey: Honey adds sweetness and also contributes to the batter baking up and holding the bar shape easily.
• Mini chocolate chips: I prefer to use mini chocolate chips here to make the chocolate chip granola bars resemble store bought bars. You can use full size chocolate chips, though you may want to chop them up.

Step-by-Step Instructions

Here’s a preview of how to make Chocolate Chip Granola Bars so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. Add the dry ingredients to a medium bowl. Stir to mix.

Step 2. Mash the banana so it’s smooth.

Step 3. Add the remaining ingredients. Stir very well.

Step 4. Press the mixture into the prepared pan and bake.

How to Store

Store granola bars in an airtight container or storage bag for up to 2 weeks. I prefer to store them in the fridge. You can wrap each bar in plastic wrap if desired.

You can also freeze the bars in a freezer bag with as much air removed as possible. I sometimes do this with half of the batch to ensure the whole batch stays fresh for as long as it takes us to eat them.

Best Tips for Success

I’d love to hear your feedback on this post, so please rate and comment below!

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• Preheat the oven to 350 degrees F. Line an 8×8-inch pan with parchment paper. (The paper helps make the bars be easy to lift out and slice after baking, without scratching your pan.)

• Add the oats, flour, brown sugar, salt, and chia seeds to a medium bowl. Stir to mix.

• Add the mashed banana, oil, honey, vanilla, and chocolate chips. Stir very well to evenly combine the wet and the dry ingredients.

• Press the mixture into the prepared pan and bake for 20 minutes.

• Cover pan with foil and bake for an additional 10 minutes. (The foil prevents the edges from over browning.)

• Remove pan from the oven and place on a wire rack to cool completely.

• Once cooled, use the paper to lift the bars out of the pan onto a cutting board. Slice into rectangles or squares.

• Store granola bars in an airtight container or storage bag for up to 2 weeks. I prefer to store them in the fridge.
• You can wrap each bar in plastic wrap if desired.
• Use raisins in place of the chocolate chips.
• Use an all-purpose gluten-free flour blend in place of the whole wheat flour.
• Note about the sugar: I made this recipe over and over looking to get the right texture and flavor, and I tried using less sugar—they were too bland. If you want to lower the honey slightly to ⅓ cup, you are welcome to do that. The amounts in this recipe are the ones I settled on as leading to the best results.

Serving: 1 bar, Calories: 215kcal, Carbohydrates: 30g, Protein: 3g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 0.04g, Cholesterol: 1mg, Sodium: 78mg, Potassium: 113mg, Fiber: 3g, Sugar: 15g, Vitamin A: 14IU, Vitamin C: 1mg, Calcium: 28mg, Iron: 1mg