About a week ago we had a parfait event at work to raise awareness about Women in Tech. A lot of people attended and learned a lot about what Box is doing to improve the gender disparity in tech. Sadly, we overestimated how much granola we needed and ended up with 2 GIANT bowls of granola left over.
In my head, it seemed like I could bake those into some variety of oatmeal cookies and breakfast bars and be done with it. No matter how much granola I used, it seemed like it was never going to end! Thankfully after making 3-4 batches of these oatmeal bars I finished 1 bowl, but I ended up making some dark chocolate fruit and nut clusters as well (post coming soon).
In all honesty, these cookie bars were SO much better than those chocolate clusters (as scrumptious as those look). The crumbly-ness and chocolatey-ness of these bars complemented each other perfectly. I've actually saved all the extra crumbles to top ice scream sundaes. Think about how delicious that would be!!! Now that you're officially drooling thinking about that, here's the recipe.
Oatmeal Chocolate Chip Cookie Bars
Heat oven to 350 degrees. Spray a cookie sheet with non-stick cooking spray.
Add everything but the chocolate chips into a bowl and mix until just combined. I don't have a standing mixer or this would have been much easier and less messier. Stir in the chocolate chips.
Spread the batter into the baking dish. Bake for 25 minutes or until a tester comes out with just a few moist crumbs. Bars should look slightly underdone. Let cool 1 hour before cutting into bars. (But let's be honest here... I couldn't wait more than 10 minutes)
Because the granola I used wasn't very sweet it didn't overly sweeten the bars either, which was something I preferred. Similarly, using brown sugar instead of normal granular sugar kept the bars less sweet. Make sure not to overcook the bars or they won't be as gloriously crumbly!