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Easy Chewy Choc Granola Bars Even the Kids Can Make

Here’s a super tasty healthy treat that the kids will not only love sinking their teeth into, but will have lots of fun too, rolling their sleeves up to release their inner Junior Masterchef to create.

Unlike many granola bars which can be hard and crumbly, this delicious version turns out fabulously soft and chewy every time, and will keep them coming back for more.  

They’ll keep, in any airtight container at room temperature for up to a week - providing you can resist them that long.

Here’s what you will need:


  • 2 cups Nutriseed Raw Porridge Oats
  • 1 cup sweetened coconut flakes
  • 1/2 cup ground flaxseed or wheat germ
  • 1 cup walnut pieces *
  • ½  cup Nutriseed Cacao Nibs
  • ½ cup chocolate chips
  • 2 tablespoons salted butter
  • ½  cup honey
  • 2 tablespoons Nutriseed Total Superfoods
  • ½  teaspoon salt
  • 1 teaspoon vanilla extract

*simply leave out the walnuts for a nut free version


  • Preheat the oven to 300 degrees F. (150C or Gas Mark 2)  Line the baking pan with enough parchment paper so the edges reach over the sides of the pan. (You'll pull up on the paper to remove the bars from the pan when they're done baking.)
  • Mix the dry ingredients. In the mixing bowl, use a rubber spatula to combine the oats, coconut, flaxseed (or wheat germ), Total Superfoods and walnuts. Stir well.
  • Melt the chocolate. In a small saucepan over medium heat, combine the chocolate chips, butter, honey, salt, and vanilla. Stir continuously, about 1 minute, until the chocolate has melted.
  • Mix the wet and dry ingredients. Pour the melted chocolate mixture over the oat mixture. With a rubber spatula, stir until all the oats are coated. (Use your hands if you like, but ask an adult first to make sure the chocolate isn't too hot!)
  • Press the oat mixture into the pan. Transfer the oat mixture to the prepared pan and, using your hands, spread it out so it's flat and even.
  • Bake. Place the pan in the preheated oven. Bake the mixture for 20 minutes, until the edges are golden.
  • Let cool. Remove the pan from the oven. Let the granola cool in the refrigerator for 20 minutes.
  • Cut the bars. Using your hands, press down on the granola one more time to ensure it is packed tightly. Holding the edges of the parchment paper, transfer it to a cutting board. Using the sharp knife, cut into 8 rectangles. Granola bars will keep in an airtight container at room temperature for up to 1 week.

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