I tasted number of portable snacks but the super delicious taste is chocolate chip garonala bar. It is the perfect combination of salt and suger and the taste is amazing. You can use this recipe as a snak and it has unique chew feel will love to eat this granola.
WHAT’S IN THIS CHEWY GRANOLA BAR
You need to add a few ingredients for making this Garonala bar recipe and make a chew snak. These are the ingredients that will add in this recipe.
- There is a distinction between puffed rice and puffed rice cereal, yes. Puffed rice is a special component that undergoes swelling and remains surprisingly soft. Contrarily, rice chips typically have more added sugars and other substances and tend to be crunchier. Both can be used in this dish, I'm only pointing out the importance of carefully reading labels.
- Use any of your preferred nuts, personally, I enjoy making granola bars with a combination of pecans and walnuts.
- Chocolate chips: You can use milk or dark chocolate chips, depending on your own choice. Just be sure to use small chocolate chips and combine them thoroughly with the other ingredients.
- Flax Seeds: These strong seeds provide these homemade granola bars with essential nutrients. You are welcome to use chia seeds in place.
- Granola bars are held together by the sticky "glue" of honey. If you try this recipe for maple syrup and let us know how it goes in the comments section below.
- Any nut or seed butter will do for the creamy nut butter; I am using almond butter.
- Vanilla extract and coconut oil Dry ingredients are combined with two baking necessities and a splash of vanilla.
HOW TO MAKE HOMEMADE GRANOLA BARS
These granola bars are made by mixing together dry ingredients and wet ingredients. You carry them out like this.
Adding the dry ingredients and mix it well. After that set the ovan temperature 325°F/165°C. You need t o must use the parchment paper for baking. Spread paper in the baking tray and leave enough space from sides. Now mix all the ingredients in a bowl.
Add wet components and stir. Mix the honey, almond butter, coconut oil, and vanilla in a medium bowl until combined and smooth.
Push the mixture. Press the mixture into a very flat, even layer using a piece of parchment paper. Then bake for another 20 to 25 minutes, or until the sides are just beginning to turn brown. Bake the bars for 25 to 30 minutes for crunchier bars.
Firm and cool. Allow the granola bars to cool in the pan to room temperature.
After that, chill the pan for an hour to solidify. Cut the granola bars into 12 equal pieces before gently removing the parchment paper from the pan.
TIPS FOR THE BEST GARONALA BAR
- Use a smooth nut- or seed butter. Make sure to select a creamy butter rather than a crunchy one. The ingredients won't combine nicely after baking in the oven if the butter is too dry.
- Chop any substantial ingredients. The best chewy texture (that doesn't crumble) comes from using smaller (or finer) ingredient amounts. Again, break the nuts into smaller pieces and substitute quick-cooking oats for rolled oats. Pro Tip: You can rapidly pulse the nuts in a tiny food processor.
- Ensure that the mixture is tightly packed. I must emphasise this when making the granola bars. Bars will be split if there are any voids in the mix.
- So make sure to roll it up with a mason jar or press it down firmly with the parchment paper.
- When it comes to chilling, be patient. When your bars have reached room temperature, the texture will be better the longer you let them cool. So don't cut the hour short.
STORAGE TIPS
Preparing meals on Sundays is all about this. You may have a snack to enjoy every day of the week (or for weeks to come if you freeze them) if you make a batch of these granola bars.
- You can preserve the slice bat in a jar or container for a week in a fridge. Make sure that place a parchment paper in each slice bar, so it will not stick with each other.
- These are suitable for freezing, yes. They can be kept in the freezer for up to three months by placing them in a bag or container that is freezer-safe (with parchment paper in the centre). Before eating, give them 15 to 20 minutes to defrost at room temperature.
CHEWY CHOCOLATE CHIP GRANOLA BARS
Ingredients
- 2 cups quick cooking oats (not old fashioned rolled oats)
- 1 cup puffed rice
- ½ cup roughly chopped nuts
- ½ cup mini chocolate chips
- ¼ cup ground flaxseed
- ¼ kosher salt
- ½ cup honey
- ⅓ cup creamy almond butter (or other nut/seed butter)
- ¼ cup coconut oil
- 2 teaspoons vanilla extract
Instructions
- Preheat and prep. Preheat oven to 325°F/165°C. Line an 8×8-inch baking pan with parchment paper, with the paper coming up the sides.
- Stir the dry ingredients. In a large bowl, stir together the oats, puffed rice, chopped nuts, chocolate chips, flaxseed, and salt.
- Stir the wet ingredients. In a medium bowl, stir together the honey, almond butter, coconut oil, and vanilla, until smooth.
- Mix together. Pour the wet ingredients into the dry and stir together until well combined.
- Press the mixture. Scoop the mixture into the pan and press it into an even layer, using another piece of parchment paper to firmly press the mixture flat. Bake for 20 to 25 minutes, until barely starting to get a little bit of golden color around the edges for chewy granola bars. For crunchier bars bake 25 to 30 minutes. Let cool to room temperature.
- Firm up. Let the granola bars cool to room temperature in the pan. Then place the pan in the fridge for 1 hour to firm up the granola bars completely. Gently lift the parchment paper out of the pan, and slice into granola bars.
LISA’S TIPS
- Puffed rice: If you’re unsure about what kind of puffed rice to buy – you can purchase this bag of puffed rice straight from Amazon! This is the one I’m using in this recipe.
- Mini chocolate chips: if you have a hard time finding the mini chocolate chips, you can also use your favorite chocolate bar and finely chop it up!
- If you find that your bars are still not sticking together very well, try adding a little bit more honey and baking them a little bit longer.
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