Makes 16 bars. Bars stay fresh at room temperature for up to 7 days. Bars freeze well, up to 2 months. Please ensure your oats are certified Gluten Free if following a GF diet.
Ingredients
- 3/4 cup Trader Joes Cookie Butter or Biscoff Spread* (or use a nut butter of your choice)
- 2 Tbsp coconut oil
- 1/3 cup honey or maple syrup*
- 1 large egg
- 1 tsp vanilla extract
- 3.5 cups old-fashioned rolled oats
- 1/4 cup packed light brown sugar
- 3/4 tsp salt
- 2/3 cup mini chocolate chips
Instructions
- Preheat oven to 350F degrees. Spray a 8x8 baking pan with nonstick spray. Set aside.
- In a small bowl, melt the cookie butter and coconut oil for about 1 minute in the microwave. Stir until combined and smooth. Melt for longer if needed. In a large bowl, beat the melted cookie butter/oil mixture, honey (or maple syrup if you are using it instead), egg, and vanilla until completely combined. Add in the oats, brown sugar, and salt. Mix well. Slowly stir in chocolate chips. The batter will be sticky.
- Transfer to the prepared baking pan and press down, making sure the surface is flat and even. Bake 21-24 minutes or until set and edges are lightly browned. Allow to cool completely before cutting into squares.
Notes
*If you can't find TJs Cookie Butter of Biscoff spread, try using almond butter. The bars may not have the same chocolate chip cookie taste though. I used sugar free maple syrup, but feel free to use honey or regular maple syrup. I've tried it with both and they taste exactly the same. Try using different add-ins, like nuts or dried fruits (up to 2/3 cup total). These granola bars are highly adaptable.
Hot Mama Notes: I used regular maple syrup and Kettle Brand Almond Butter. I used no add ins except the mini bhips. I was very happy with the way these granola bars turned out. Not too gooey, and more baked thanks to the egg, most likely. A great alternative to store-bought nasty granola bars. Not difficult to make, either. Grade: A-
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