No-cook/bake granola bar recipes are often heavy on peanut butter/nut butters, which while tasty, pose a huge challenge to those with food allergies. I set out to make a bar that was allergy friendly for our youngest son. He loves the bars, and it’s such a different taste, you might not want to go back to old school recipes! Hemp seeds add texture and crunch, and the flavor profile is lighter than using natural peanut butter.
Coconut Granola Bars
- ¾ cup coconut butter
- ½ cup honey
- 2 Tbsp coconut oil (melted to measure)
- ½ tsp fine sea salt
- 2¼ cups old-fashioned rolled oats (Gluten Free, if needed)
- ½ cup hemp seeds
- 1 cup mini chocolate chips
Line a 8×8″ baking dish with parchment paper.
In a large heavy saucepan, add the coconut butter, honey, and coconut oil, melt over medium heat, sitting often until the mixture is simmering. Simmer for a minute more, stirring.
Take off the heat.
Ann in the salt, oats, and hemps seeds, stirring well.
Set aside for 10 minutes.
Stir in ½ cup of the chocolate chips (they will melt a bit). Scrape into the prepared dish, packing down firmly with a heavy spoon or measuring cup.
Sprinkle on the remaining chocolate chips on the top, pressing down gently if desired.
Chill until cold, turn out and cut into bars.
Keep refrigerated in an air tight container for up to a week, or freeze for up to 3 months. The bars are best for cooler weather trips as they will get soft in heat.