These granola bars are so freakin fantastic! They are healthy, quick, and chocolaty!
Over the weekend I went to the Chicago Baking and Sweets Convention with my mom! It was such a blast and there was so many good samples! We came home with so many different sweets and products for baking. Literally, we brought home at least 4 bags full of goodies! At the convention I got so many good ideas for baking! The convention also had a cake decorating contest going on with a Peter Pan theme and WOW! These cakes were so stellar! I could only ever dream to create cakes like these. Overall it was a fantastic time and I already am trying to convince my mom to go back again to next year’s convention!
Okay. At the convention one of the samples was this brownie brittle. The brownie brittle was basically the edges of brownie sliced thin. Can you say genius? At the same table there was this really good cookbook that I bought called Butter & Chocolate which is where this recipe today is adapted from. Just like granola you have the opportunity to decide what goes into these granola bars. For me that meant dark chocolate chips, pumpkin seeds, extra vanilla, and no dried fruit (I am just not a big fan of dried fruit in my granola bars <– weird… I know). So whatever you are craving add-on in!
Chocolate Granola Bars
3 cups old-fashioned oats
2 tablespoons canola oil
2 tablespoons light brown sugar
2 tablespoons pure maple syrup
1/3 cup honey
2 teaspoons pure vanilla extract
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 crushed brownie brittle (1 5 ounce bag)
1/3 cup pumpkin seeds
1/2 cup dark chocolate chips
1) Preheat oven to 350 degrees. Line a rimmed baking sheet with parchment paper and set aside. Also, line a 9×9 inch baking pan with parchment paper and set aside.
2) Pour oats into rimmed baking sheet and toast in oven for 9-10 minutes, stirring occasionally to prevent oats from burning.
3) Heat canola oil, brown sugar, maple syrup, honey, vanilla extract, cinnamon, and nutmeg in a small saucepan oven medium heat. Bring mixture to a simmer, stirring until well blended.
4) Transfer oats to a large bowl and pour syrup over oats. Using a spatula, stir until combined. Add brownie brittle, pumpkin seeds, dark chocolate chips, and anything else you want in your granola bars and stir to combine.
5) Pour oats into prepared pan and press down using your hands or a spatula to firmly pack the oats. Refrigerate overnight, or in the freezer for 1 hour.
6) Remove granola bars from pan and slice as desired. Granola bars stay good in the fridge or at room temperature in an airtight container for up to 1 month.
Recipe adapted from Chocolate & Butter by Sheila G. Mains