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    Home » Recipes » Snacks and appetizers

    Chocolate Chip Granola Bites

    Published: Sep 16, 2014 · Modified: Mar 17, 2022 by Sally Cameron · This post may contain affiliate links · 3 Comments

    136 shares
    Jump to Recipe Print Recipe

    Who doesn’t love granola. Crunchy, nutty, maple-y, spiced and a great way to start the day. It's nice as a snack too. Loose granola is fine for when you are at home, but what about when you are on the go? Here is a portable version of my roasted maple granola - chocolate chip granola bites.

    chocolate chip granola bites
    Chocolate Chip Granola Bites

    Chocolate Chip Granola Bites

    As I was handing zip bags of granola to friends to take on their flight home, I realized it would not be so easy to eat loose granola on an airplane.  I needed to come up with an more transportable version that would work for when you want to carry it with you. I used my own granola recipe and baked them in a mini muffin pan for Chocolate chip granola bites. The perfect size to tuck into a handbag, briefcase, backpack or lunchbox.

    Chocolate Chip Granola Bites|AFoodCentricLife.com

    Granola Bite Ingredient Tips

    To make the granola bites, I added egg whites to make the mixture stick together. Instead of adding dried fruit (optional in my granola), I decided on chocolate chips as a treat. For chocolate chips, I used sugar-free chips made by Lily’s Sweets. They taste terrific. These are the same chips I used in the Forgotten Cookies recipe a few weeks ago.

    As we eat gluten-free, I used gluten-free rolled oats as the base. For the coconut, use a fine, dry, coconut like Bob’s Red Mill Fine Macaroon Coconut. It’s unsweetened and unsulphured. For maple syrup, only use the real thing. Cinnamon is a natural as the warm spice flavor. For something a little different, try Chinese Five Spice, a warming, aromatic blend that includes cinnamon.

    Chocolate Chip Granola Bites
    Chocolate chip granola bites on a plate.

    Tool Tips: How to Bake Granola Bites

    To bake these you will need a mini muffin pan with 24 cups or wells. The one I use has wells 1 ¼″ deep and 2″ across measured on the inside. To get them out of the pan, one handy (and cheap) little tool I use a lot in the kitchen is a mini off-set spatula. Find them online, at cooking stores and restaurants supply stores.

    Chocolate Chip Granola Bites|AFoodCentricLife.com

    📖 Recipe

    Chocolate Chip Granola Bites

    Chocolate Chip Granola Bites

    Sally Cameron
    Crunchy maple-spiced granola bites are easy to transport as a snack or breakfast on the run. Try them alone or with a mini container of plan Greek yogurt to start the day. For chocolate chips, I use Lily’s which are delicious, dark chocolate and sugar-free.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 25 mins
    Total Time 30 mins
    Course Breakfast, Snack
    Cuisine American
    Servings 6 2 per person
    Calories 395 kcal

    Equipment

    • mini muffin pan

    Ingredients
      

    Dry

    • 1 ½ cups  rolled oats 6 ounces, gluten-free
    • ½ cup dry, fine, unsweetened coconut thread 1 ½ ounces
    • 3 tablespoons  finely chopped walnuts 1 ounce
    • 3 tablespoons finely chopped slivered blanched almonds 1 ounce
    • 2 tablespoons raw unsalted sunflower seeds
    • 1 ½ tablespoons ground flaxseed
    • 1 ½ tablespoons hemp seeds
    • 3 tablespoons sugar-free dark chocolate chips Lilys Sweets

    Wet

    • ¼ cup real maple syrup
    • ¼ cup unrefined coconut oil melted
    • 1 teaspoon vanilla extract
    • ½ teaspoon cinnamon or Chinese Five Spice
    • 2 egg whites

    Instructions
     

    • Pre-heat oven to 325º. Spray a mini muffin pan (see post for notes). In a medium bowl, thoroughly mix the oats, coconut, nuts, and seeds. In another bowl, whisk together the maple syrup, oil, spice and egg whites. Pour the liquid into the dry mix and story until the dry mix is completely and evenly coated. Stir in the chocolate chips.
    • In the sprayed mini muffin pan, pack approximately 2 tablespoons of the granola into each well. Tamp down firmly. Bake approximately 25 minutes (that is what it takes in my convection oven), until firm and the edges are just a light golden brown. Allow to cool completely in the pan, then pop out each bite with a mini spatula or thin knife.

    Nutrition

    Calories: 395kcalCarbohydrates: 33gProtein: 9gFat: 27gSaturated Fat: 14gPolyunsaturated Fat: 6gMonounsaturated Fat: 4gTrans Fat: 0.002gSodium: 23mgPotassium: 258mgFiber: 6gSugar: 9gVitamin A: 23IUVitamin C: 0.2mgCalcium: 60mgIron: 3mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    Comments

    1. Ordinary Blogger (Rivki Locker) says

      September 16, 2014 at 7:01 pm

      That's brilliant! I love granola but it's definitely a messy food. Definitely going to try this recipe!

      Reply
    2. Lisa George says

      September 16, 2014 at 9:29 am

      What can I use in place of the coconut and coconut oil?

      Reply
      • Sally says

        September 16, 2014 at 4:47 pm

        Hi Lisa, I would just skip the coconut and use a light neutral oil, maybe a grapeseed oil. Just be sure that it is not industrially made with chemicals. Do you have an allergy? If nuts are ok, you could use macadamia oil. That would be great flavor. You could add dried cranberries, but of course that will increase the overall sugar a bit.

        Reply

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    chef sally cameron | afoodcentriclifecom.bigscoots-staging.com

    Welcome! I'm Sally, a classically trained chef (but you don't have to be!). My passion is cooking fresh healthy food and sharing it with others.

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