These crunchy chocolate granola bites are lightly sweetened with honey and filled with good things. They are the perfect way to satisfy a sweet tooth with something more nutritious than a cookie.
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Hello, my friends!
I’m excited to pop in today to share these crunchy chocolate granola bites with you. Finally a chocolate version of these favorite crunchy granola bites that we’ve been making for years.
My daughter brought them to school in her lunch and her friends called them “no bakes”. And they are very similar. Imagine a “no bake” that’s got a bit more stuff packed in it including some crunch from the crispy rice cereal.
They have just the right amount of sweet plus snacky combined together in a cute bite. They’ll take care of a mid-afternoon sweet tooth while still being somewhat nutritious. They are basically irresistible at parties or showers; the perfect appetizer that’s cute AND tasty. They whip up quick and require no baking.
Pretty much a no brainer to make a batch of these ASAP, my friends.
What kind of peanut butter to use
These crunchy chocolate granola bites aren’t fussy. You can use any kind of peanut butter you like.
I haven’t tried them with other types of nut butters but I’m guessing they will work too.
I normally make my own natural peanut butter from ground fresh peanuts with my grandmother’s olive green champion juicer (aff. link). The thing is a beast – it whips out amazing peanut butter in no time.
You can buy natural peanut butter (that is ground from fresh peanuts) in bulk from most health food-type stores (or Winco if you have one).
What kind of coconut oil to use
For this recipe (and most others) I use organic cold pressed and unrefined coconut oil. You can use any type of coconut oil, but the unrefined type has just a slight coconut flavor that’s super tasty.
I buy the Aunt Patty’s brand on Amazon (aff link) and it’s awesome; the best time to buy seems to be the fall so stock up when it goes on sale.
What kind of oats to use
I use quick oats in this recipe, they are the perfect consistency.
I’ve never tried using regular oats in this recipe, but if that is all you have, you can probably use them after they’ve been pulsed a few times in a food processor a blender to break them down just a bit.
The recipe is gluten free assuming your oats are gluten free (and not all oats are so make sure you check).
Wrapping things up here
I’ve given you all the reasons why these crunchy chocolate granola bites need to be part of your life. We make them quite often to keep on hand for easy snacking.
The recipe doubles great, just in case you think you might need a few extra (hint: yes, yes you will).
Ta ta for now, my friends.
Crunchy Chocolate Granola Bites
These crunchy chocolate granola bites are lightly sweetened with honey and filled with good things. They are the perfect way to satisfy a sweet tooth with something more nutritious than a cookie.
Ingredients
- ½ cup (5 ounces) peanut butter see note
- ¼ cup (1.7 ounces) coconut oil see note
- ½ cup (3 ounces) dark chocolate chips see note
- heaping ⅛ cup (2 ounces) honey
- 1 teaspoon vanilla extract
- 2 cups (6.3 ounces) quick oats see note
- 1 ½ tablespoons cocoa powder
- ½ cup (2.5 ounces) ground flaxseed I prefer golden flaxseed
- 1 cup (1.2 ounces) crispy rice cereal like Rice Krispies
- ⅓ cup (2.2 ounces) mini chocolate chips
Instructions
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In a large microwaveable bowl add peanut butter, coconut oil and dark chocolate chips. Microwave in 30 second intervals, stirring in between, until chocolate chips are melted. Stir in honey and vanilla extract.
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Add quick oats, cocoa powder and ground flax seed and mix well. Finally add the crispy rice cereal and mini chocolate chips and mix (gently so the cereal doesn't get crushed) until well-combined.
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Refrigerate for 30 minutes. Then form into 1 1/2 tablespoon portions, roll gently into a ball, and place onto a parchment or wax paper lined baking sheet. I use a #40 cookie scoop to help form the mixture into a ball. If it is still sticking too much, refrigerate it a little longer.
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Refrigerate granola bites for an additional 30 minutes to an hour on baking sheet. Then store in a sealed container (a large tupperware-type container or ziploc bag) in the refrigerator or freezer. They will stay fresh in the refrigerator for up to a week or in the freezer for a few months.
Recipe Notes
1. For this recipe I use all natural peanut butter that I grind fresh from peanuts (with nothing added). You can buy this kind of peanut butter in bulk from most health food-type stores. It will work just fine with regular peanut butter too. I haven’t tried them, but feel free to experiment with other types of nut butters.
2. I use organic cold pressed and unrefined coconut oil (Aunt Patty’s brand on Amazon, aff. link) in this recipe. You can use any type of coconut oil, but the unrefined type has just a slight coconut flavor that I love.
3. I prefer Ghiradelli dark chocolate chips for the melted chips and nestle mini chips in the bites.
4. I’ve never tried this recipe with regular oats, but if that is all you have, you can probably use them after they’ve been pulsed a few times in a food processor a blender to break them down just a bit.
Recipe Source: Heather @ The Cook’s Treat
All images and text © The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
