Starving kids raiding the snack cabinet after school? These homemade granola bars will satisfy their cravings with a toasty mix of coconut, pecans, and chocolate. Chewy, chocolatey bliss!
Preheat the oven to 350 degrees and line a baking sheet with parchment. Grease a 13x9 inch baking pan and line it with parchment, on the bottom and up the sides, allowing the paper to hang over the edges so you can easily remove the granola once it is set. Set aside.
Mix the rolled oats, pecans, and coconut flakes in a large bowl and pour onto the prepared baking sheet. Evenly spread out on the baking sheet and bake for 20 mins, stirring frequently.
While the oat mixture toasts, combine the dark brown sugar, maple syrup, coconut oil, butter, vanilla, and sea salt in a medium saucepan set over medium heat. Bring to a boil, reduce to a simmer, and stir until fully dissolved.
When the oat mixture is toasted, remove it from the oven and add the flax seeds.
Combine the oat mixture and sugar mixture in a large bowl, stirring well. Add 2/3 cup chocolate chips and spread in the prepared pan evenly.
Sprinkle the remaining 1/3 cup chocolate chips over the top and firmly tamp down the granola in an even layer. Place in the refrigerator for at least 2 hours to cool thoroughly.
Once cooled, carefully remove the granola from the pan using the parchment paper. Cut into 16 rectangle bars. Store in an airtight container for 3-4 days. They will keep for weeks in the freezer, wrapped.