This Kodiak bar contains inflammatory seed oils (sunflower/canola/soybean oil) and mixed lecithins that include soy. Our clean version eliminates all seed oils, replacing them with coconut oil and almond butter for healthy fats, uses organic ingredients throughout, and achieves the same 7g protein per bar with clean whey protein.
Based on: Chewy Granola Bar Chocolate Chip
· Makes approximately 30 bars
· Serving: 1 bar (35g)
Why This Recipe is Seed Oil Free
Commercial Chewy Granola Bar Chocolate Chip from Kodiak Cakes 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.
The original Chewy Granola Bar Chocolate Chip may also contain artificial dyes. Check it on DyeFreeCheck to find out.
Ingredients
Organic old-fashioned rolled oats
450g (about 4.5 cups) · Bob's Red Mill Organic Old Fashioned Rolled Oats
Primary carbohydrate base providing fiber and complex carbs
Step 1. Preheat oven to 300°F (150°C) and line a 9x13 inch baking pan with parchment paper, leaving overhang for easy removal. Lightly grease the parchment with coconut oil. In a large bowl, combine 450g rolled oats, 240g whey protein powder, 60g brown rice crisps, 30g tapioca starch, 6g sunflower lecithin, and 3g salt. Whisk thoroughly for 2-3 minutes to ensure even distribution - protein powders and lecithin tend to clump, so break up any lumps with the back of a spoon.
Step 2. In a medium saucepan over low heat, warm 180g brown rice syrup and 30g coconut oil, stirring constantly until the coconut oil is completely melted and mixture is smooth, about 2-3 minutes. Remove from heat and immediately whisk in 90g almond butter until completely incorporated - the mixture should be glossy and pourable. If it seems too thick, warm gently for another 30 seconds.
Step 3. Pour the warm liquid mixture over the dry ingredients and mix vigorously with a large wooden spoon or rubber spatula for 3-4 minutes until every oat is coated and the mixture holds together when squeezed. Add 75g chocolate chips and fold in gently to prevent melting. The mixture should be moist enough to hold together firmly when pressed, but not soggy.
Step 4. Transfer the mixture to your prepared pan and press down firmly with clean hands or the bottom of a measuring cup, paying special attention to the corners and edges. The surface should be level and compact - loose packing will result in crumbly bars. Press firmly enough that the surface feels solid and unified.
Step 5. Bake for 18-22 minutes until the edges are just beginning to turn golden brown and the surface feels set when lightly touched. Do not overbake or bars will become hard. Remove from oven and let cool completely in the pan for at least 2 hours - this cooling period is crucial for proper texture and slicing.
Step 6. Once completely cool, use the parchment overhang to lift the entire slab from the pan onto a cutting board. Using a sharp knife, cut into 6 rows by 5 columns to create 30 bars of approximately 35g each. For clean cuts, wipe the knife blade between cuts. Store bars individually wrapped or in an airtight container. Each bar provides approximately 140 calories and 7g protein - use as a pre-workout snack, post-workout recovery, or healthy on-the-go meal replacement.
Storage
Store in airtight container at room temperature for up to 1 week, refrigerate for up to 3 weeks, or freeze individually wrapped for up to 3 months. Bars may firm up in refrigerator - let come to room temperature for softer texture.
Cost Comparison
Cost per serving (homemade)$0.28
Cost per serving (store-bought)$1.50
Savings81%
Higher upfront investment in quality ingredients, but massive long-term savings. Organic protein powder is the main cost driver but provides superior nutrition and purity compared to the commercial version.