Chewy Coconut Mocha Granola Bars

Aside from a strong cup of coffee in the morning - and the occasional tester cookie at the bakery - I’ve never been much of a breakfast person. Who has time to linger in the morning? It’s a fresh day, and I’ve already cannonballed into my to do list by 7am! An ideal breakfast item for me is 1) portable 2) loaded with things to power me up for the day. These granola bars check both boxes, with whole oats, shredded coconut, bursts of chocolate and a surprise sprinkling of ground coffee  to get your day going right. They also make a great afternoon pick me up from all that early morning productivity!
Total Time 35 Minutes

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Chewy Coconut Mocha Granola Bars

Chewy Coconut Mocha Granola Bars

*I like to open a pod/k cup— it's the freshest most aromatic coffee!


Heat oven to 350°F. Pull out a baking sheet and set aside. Line the bottom and sides of a 8x8-inch baking pan with parchment paper then baking spray.


Spread the oats and coconut flakes evenly across the baking sheet. Bake at 350F for 8 minutes until lightly toasted. Transfer to a large bowl.


In a small saucepan on medium heat, bring honey, butter, light brown sugar, vanilla and salt to a full boil, stirring occasionally, ensuring the butter has completely melted and sugar fully dissolved.


Pour the saucepan mixture over the toasted oats and coconut flakes. Mix to combine. Let cool about 10 minutes. Stir in half (¼ cup) of the mini chocolate chips. Transfer the mixture into the prepared 8x8-inch pan and use a rubber spatula or damp fingertips to firmly press the mixture into the pan. Scatter the remaining ¼ cup mini chocolate chips and ½ teaspoon coffee across the surface and use a rubber spatula or clean hand to gently secure all into the top of the granola bars.


Cover and refrigerate for at least 1 hour (or freeze for 15 mins) before removing the square of granola from the pan. Cut into 12 bars- 2 rows by 6 columns or 36 bites- 6 rows by 6 columns.


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