“You didn’t bake these?,” I quizzed Charlotte, gobbling down a granola bar in one bite. ”Nope, it’s too hot to use the oven, so I just whipped up this recipe,” she said, as though ‘whipping up’ one of the best granola bar recipes I’ve ever had is just something that comes to her in her sleep. ”The idea came to me in my sleep,” she said. No, she didn’t. She didn’t say that. But, I imagine that it did, nonetheless.
I posted this pic on Instagram the other day and I was hounded by replies, texts, emails and Facebook messages (I assume I’ll be receiving written requests in my mailbox any minute now) to post this recipe. So, voila! Your wish is my command, friends!
This bar has just about everything going on. Crispy and crunchy with a bit of ooey decadence, these bars are satisfying without being remotely heavy. Plus, it’s Charlotte, so you know she went ahead and used super healthy ingredients that her son, the cleanest eater I’ve ever met, can enjoy. The brown rice gives this a ‘crispy rice treat’ texture, while bits of hemp and sunflower seeds add an unexpected crunch. Rolled oats and raw honey round out these stellar treat while chocolate chips keep it nice and sweet.
Let me know whatcha think!!
Chewy Chocolate Chip Granola Bars
Recipe by Charlotte Abrams
Makes about 12 bars
1 1/2 cups rolled oats
1 cup crisp brown rice cereal
1/4 cup shelled hemp seed
1/4 cup sunflower seeds
1/2 teaspoon kosher salt
1/3 cup organic cane sugar
1/3 cup organic expeller pressed canola oil
1/3 cup raw honey
1/4 cup mini semi-sweet chocolate chips
Combine the oats, brown rice cereal, seeds, and salt in a large bowl. Combine sugar, oil, and honey in a small saucepan over low heat. Warm, stirring, until all the sugar has dissolved. Pour over oat mixture and stir to combine. Spread mixture in an 8-by-8-inch baking pan lined with parchment paper. Let cool slightly, then scatter chocolate chips evenly on top. Press down firmly with the back of a dry measuring cup. Let cool completely before transferring to the refrigerator to set.