Chewy Earl Grey Granola Bars are perfect for a lunchbox treat or for breakfast on the go!
I’m absolutely giddy over these granola bars! They’re soft and chewy with the most amazing bergamot-lemon-honey flavor.
They’re also whole grain, gluten free (as long as you use gluten free oats) and surprisingly filling.
In case that’s not enough, they’re also ridiculously easy to make! If you can make cookies, you can definitely make these granola bars. They take practically no effort and are a zillion times better than even my favorite store-bought bars. There’s pretty much no excuse not to make them.
In addition to granola, I used puffed millet in these bars. I love way it breaks up the dense oats and give a little lightness to the bars. It’s really cheap and surprisingly not difficult to find at all once you know where to look (not at eye level on the shelf). My grocery store keeps bags of it on the bottom shelf of the cereal aisle. It costs about $2 and lasts for practically forever.
I used coconut oil instead of butter to keep them chewy and also to give them some healthier fats. The white chocolate chips contain milk, but if you leave them out these granola bars would also be dairy free. I put them in because I can (and also because what’s a granola bar without a little chocolate?)
Lemon zest keeps their flavor bright and is delicious with the flavors of the tea and a generous pinch of sea salt keeps everything in balance. 
Chewy Earl Grey Granola Bars
Ingredients
- 2 ½ cups rolled oats
- ½ cup puffed millet
- ¼ cup unsweetened shredded coconut
- 2 tablespoons chia seeds
- 2 bags earl grey tea cut open
- 1 lemon zested
- ¼ cup white chocolate chips divided
- 1 generous pinch sea salt
- ¼ cup coconut oil
- ¼ cup light brown sugar packed
- ¼ cup honey
Instructions
- Heat oven to 350ºF. Line a 9x9 baking pan with parchment paper, letting the paper hang over the sides slightly.
- Pour the oats and millet onto a rimmed baking sheet. Spread evenly and bake 8-10 minutes, or until lightly toasted. Remove from the oven and stir in the coconut, chia seeds, tea, lemon zest, and salt; mix well. Stir in half the chocolate chips.
- Add the coconut oil, brown sugar, and honey to a saucepan set over medium heat. Cook, stirring frequently, 2-3 minutes, or until melted. Pour over the oat mixture and stir until everything is evenly coated.
- Firmly press the granola into the prepared pan. Top with remaining white chocolate chips.
- Chill until set, about 2 hours in the refrigerator or 30 minutes in the freezer. Lift from the pan and remove the paper. Use a serrated knife to cut into 12 bars.
These were amazing! Great Earl Grey flavor.
What a great idea to use earl grey tea! I’ve never seen that before. I make my own bars all the time, but these look awesome! Thanks for the recipe 🙂
These are definitely a mature, grown-up version of my favorite childhood granola bars! Of COURSE they require white chocolate chips. No granola bar would be worth it’s salt without them.
You’re right! Puffed millet is on the bottom shelf and such a great addition…but I think I’ve only bought it once – I always forget about it. Thanks for the reminder and the scoop on how to keep granola bars chewy: coconut oil. I didn’t know that!
Oooo! Adding Earl Grey was a brilliant idea!
YUM! I love that you added Earl Grey! They look delicious.
So clever – love the addition of tea with your amazing description of the flavors. Must make these.
YUM! These look fantastic, and are such a wonderful alternative to store-bought. Will definitely have to try 🙂
I love the idea of adding Earl Grey to granola bars! 😀 I always thought puffed millet would be expensive (not sure why), but $2 is definitely doable! I’ll be on the lookout for it the next time I’m at the grocery store! :]