Healthy Chocolate Chip Granola Bar Bites
These healthy snacks are perfect for any chocoholic! They’re soft, chewy, and absolutely full of chocolate. They’ll keep for at least a week if stored in an airtight container in the refrigerator.
Ingredients
- 1 tsp coconut oil, melted
- 2 large egg whites, room temperature
- ¼ cup (60g) plain nonfat Greek yogurt, room temperature
- 3 tbsp (45mL) honey
- ½ tsp salt
- 1 ½ cups (45g) crisp brown rice cereal
- 1 cup (100g) old-fashioned oats (measured like this and gluten-free if necessary)
- 2 ½ tbsp (35g) miniature chocolate chips (divided)
Instructions
- Preheat the oven to 300°F, and lightly coat an 8”-square pan with nonstick cooking spray.
- In a medium bowl, whisk together the coconut oil and egg whites. Add in the Greek yogurt, honey, and salt, stirring after each addition until thoroughly incorporated. Stir in the rice cereal and oats. Gently fold in 2 tablespoons of miniature chocolate chips.
- Gently press the mixture into the prepared pan using a spatula, and gently press the remaining chocolate chips into the top. Bake at 300°F for 16-19 minutes or until light golden and the center feels firm to the touch. Cool completely to room temperature in the pan before slicing into squares.
Notes
IMPORTANT PAN SIZE NOTE – READ BEFORE BEGINNING: Measure your square baking pan before you begin! It should be 8" across the top rim of the pan. If it's 9" across the top of the pan but only 8" or 8 ½" across the bottom of the pan, that's still a 9"-square pan and too big for this recipe. (If you use a 9"-square pan, the mixture will barely cover the bottom when you press it into the pan!)
RICE CEREAL NOTES: This is the brown rice cereal that I use. (It's certified gluten-free!) Regular crisp rice cereal (ie Rice Krispies) may be substituted for the brown rice cereal. In a pinch, rice pocket cereal that has been lightly crushed may also be substituted.
OATS NOTES: Instant oats (also called "quick cooking" or "one minute" oats — and gluten-free, if necessary!) may be substituted for the old-fashioned rolled oats. Do not substitute steel-cut oats; they don't soften properly.
COCONUT OIL ALTERNATIVES: Unsalted butter or any other oil may be substituted for the coconut oil.
SWEETENER ALTERNATIVES: Pure maple syrup or agave may be substituted for the honey.
MINI CHOCOLATE CHIPS NOTE: I do not recommend substituting regular-sized chocolate chips. Their bigger size will cause the granola bar bites to fall apart. However, if you only have regular-sized chocolate chips, then you can chop them so they're about the same size as mini chocolate chips instead before adding them to the mixture.
GLUTEN-FREE OPTION: Use certified gluten-free oats (like these — or these, if you prefer instant oats!) and make sure your brown rice cereal is certified gluten-free as well. (I love and use this cereal!)
{gluten-free, clean eating, low fat}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.