Better Than Store-Bought Chocolate Granola Bars
Better Than Store-Bought Chocolate Granola Bars
Ingredients
For the Granola Base
- 1 cup rolled oats
- 1/2 cup almonds, chopped
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries
For the Binder
- 1/2 cup honey
- 1/4 cup peanut butter
- 1 pinch salt
For the Chocolate Topping
- 1/2 cup dark chocolate chips
- 1 tablespoon coconut oil
For Garnish
- 1 pinch fleur de sel, to taste
- 1 tablespoon almonds, chopped, optional
- 1 tablespoon pumpkin seeds, optional
Instructions
- 1
Line an 8x8 inch baking dish or a similar-sized tray with parchment paper, leaving an overhang on the sides to easily lift the bars later. Set aside.
⏱️ 2 min
- 2
In a large mixing bowl, combine the rolled oats, chopped almonds, pumpkin seeds, and dried cranberries. Stir well to ensure all ingredients are evenly distributed.
⏱️ 3 min
- 3
In a small saucepan over low heat, gently warm the honey until it becomes more fluid, about 2-3 minutes. Alternatively, you can microwave the honey in a microwave-safe bowl for 30-45 seconds.
⏱️ 3 min
- 4
Remove the honey from the heat and stir in the peanut butter and a pinch of salt until smooth and well combined.
⏱️ 2 min
- 5
Pour the warm peanut butter-honey mixture over the dry granola ingredients in the large mixing bowl. Mix thoroughly with a spatula or wooden spoon until all the dry ingredients are evenly coated.
⏱️ 3 min
- 6
Transfer the mixture to the prepared baking dish. Using the back of a spoon or your hands (lightly dampened to prevent sticking), press the mixture down very firmly and evenly into the pan. This is crucial for the bars to hold their shape.
⏱️ 3 min
- 7
In a small microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min
- 8
Pour the melted chocolate mixture evenly over the pressed granola base. Gently spread it to cover the entire surface.
⏱️ 1 min
- 9
Immediately sprinkle with fleur de sel, and if desired, additional chopped almonds and pumpkin seeds for garnish.
⏱️ 1 min
- 10
Place the baking dish in the freezer for at least 1 hour, or until the bars are firm enough to slice.
⏱️ 60 min
- 11
Once firm, lift the granola block out of the pan using the parchment paper overhang. Place it on a cutting board and slice into desired bar sizes using a sharp knife. Store leftover bars in an airtight container in the refrigerator for up to 1 week.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Better Than Store-Bought Chocolate Granola Bars
For the Granola Base
- 1 cup rolled oats
- 1/2 cup almonds, chopped
- 1/4 cup pumpkin seeds
- 1/4 cup dried cranberries
For the Binder
- 1/2 cup honey
- 1/4 cup peanut butter
- 1 pinch salt
For the Chocolate Topping
- 1/2 cup dark chocolate chips
- 1 tablespoon coconut oil
For Garnish
- 1 pinch fleur de sel, to taste
- 1 tablespoon almonds, chopped, optional
- 1 tablespoon pumpkin seeds, optional
Instructions
- 1
Line an 8x8 inch baking dish or a similar-sized tray with parchment paper, leaving an overhang on the sides to easily lift the bars later. Set aside.
⏱️ 2 min - 2
In a large mixing bowl, combine the rolled oats, chopped almonds, pumpkin seeds, and dried cranberries. Stir well to ensure all ingredients are evenly distributed.
⏱️ 3 min - 3
In a small saucepan over low heat, gently warm the honey until it becomes more fluid, about 2-3 minutes. Alternatively, you can microwave the honey in a microwave-safe bowl for 30-45 seconds.
⏱️ 3 min - 4
Remove the honey from the heat and stir in the peanut butter and a pinch of salt until smooth and well combined.
⏱️ 2 min - 5
Pour the warm peanut butter-honey mixture over the dry granola ingredients in the large mixing bowl. Mix thoroughly with a spatula or wooden spoon until all the dry ingredients are evenly coated.
⏱️ 3 min - 6
Transfer the mixture to the prepared baking dish. Using the back of a spoon or your hands (lightly dampened to prevent sticking), press the mixture down very firmly and evenly into the pan. This is crucial for the bars to hold their shape.
⏱️ 3 min - 7
In a small microwave-safe bowl, combine the dark chocolate chips and coconut oil. Microwave in 30-second intervals, stirring after each, until the chocolate is completely melted and smooth. Alternatively, melt over a double boiler.
⏱️ 3 min - 8
Pour the melted chocolate mixture evenly over the pressed granola base. Gently spread it to cover the entire surface.
⏱️ 1 min - 9
Immediately sprinkle with fleur de sel, and if desired, additional chopped almonds and pumpkin seeds for garnish.
⏱️ 1 min - 10
Place the baking dish in the freezer for at least 1 hour, or until the bars are firm enough to slice.
⏱️ 60 min - 11
Once firm, lift the granola block out of the pan using the parchment paper overhang. Place it on a cutting board and slice into desired bar sizes using a sharp knife. Store leftover bars in an airtight container in the refrigerator for up to 1 week.
⏱️ 2 min