This commercial granola bar contains inflammatory seed oils (canola oil appears twice) plus refined corn syrup and soy lecithin. Our organic DIY version eliminates all seed oils, using coconut oil for binding, and replaces artificial ingredients with clean alternatives while maintaining the same soft, chewy texture.
Based on: Chocolate Chip Soft & Chewy Granola Bar
· Makes approximately 48 bars
· Serving: 1 bar (24g)
Why This Recipe is Seed Oil Free
Commercial Chocolate Chip Soft & Chewy Granola Bar from Kirkland Signature often contains inflammatory seed oils like canola, soybean, or sunflower oil. This homemade version replaces them with healthier fats like butter, ghee, coconut oil, or avocado oil — giving you the same great taste without the processed oils.
Ingredients
Organic rolled oats
450g (about 5 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary base ingredient providing fiber, texture, and nutritional foundation
Adds tropical flavor and texture as in original recipe
Baking soda
2g (about 1/2 teaspoon) · Bob's Red Mill Baking Soda
Provides slight rise and tender texture as in commercial version
Sea salt
1g (about 1/4 teaspoon) · Redmond Real Salt Fine Sea Salt
Enhances all flavors and balances sweetness
Instructions
Step 1. Preheat oven to 325°F (163°C). Line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease parchment with coconut oil. This lower temperature prevents burning while ensuring even cooking through the thick bar layer.
Step 2. In a large mixing bowl, combine 450g rolled oats, 90g rice cereal, 30g shredded coconut, 2g baking soda, and 1g sea salt. Whisk thoroughly for 2-3 minutes to distribute the baking soda evenly — this prevents bitter spots and ensures uniform rise. The dry mixture should look evenly distributed with no white clumps of baking soda visible.
Step 3. In a small saucepan over medium-low heat, gently warm 65g coconut oil until just melted (about 2 minutes). Remove from heat and whisk in 120g honey, 75g coconut sugar, 25g molasses, and 5ml vanilla extract. Stir continuously for 1-2 minutes until sugar dissolves and mixture is smooth and glossy. The mixture should be warm but not hot enough to melt chocolate chips.
Step 4. Pour the warm sweetener mixture over the oat mixture. Add 3g sunflower lecithin and use a large wooden spoon to fold everything together for 3-4 minutes until every oat is coated and mixture holds together when squeezed. Let cool for 5 minutes, then fold in 180g chocolate chips gently to prevent melting. The mixture should be moist but not wet, holding together when pressed.
Step 5. Transfer mixture to prepared pan and press firmly into an even layer using the bottom of a measuring cup or offset spatula. Apply firm, consistent pressure for 2-3 minutes — proper compression is crucial for bars that won't crumble. The surface should be level and compact with no loose pieces.
Step 6. Bake for 22-25 minutes until edges are lightly golden brown but center still feels slightly soft when gently pressed. Do not overbake — bars will continue firming as they cool. Remove and cool completely in pan for at least 2 hours before cutting. Use parchment overhang to lift entire slab onto cutting board.
Step 7. Cut into 48 bars using a sharp knife, wiping blade between cuts. Each bar should weigh approximately 24g to match commercial serving size. Store cut bars in airtight container at room temperature for up to 1 week, or wrap individually and freeze for up to 3 months. For best texture, bring frozen bars to room temperature before eating.
Storage
Store in airtight container at room temperature up to 1 week. Refrigerate up to 3 weeks or freeze individually wrapped up to 3 months. Bars maintain best texture at room temperature.
Cost Comparison
Cost per serving (homemade)$0.27
Cost per serving (store-bought)$0.83
Savings67%
Higher upfront investment for premium organic ingredients pays off with bulk buying. Most ingredients last 6+ batches. Quality organic ingredients cost more but provide superior nutrition without inflammatory seed oils.