Granola Bars With Chocolate
- Total Time
- About 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter or canola oil, plus additional for the pan and for your hands
- 2cups mixed flaked grain cereal or rolled oats
- ½cup flaxseed meal
- ½teaspoon cinnamon
- ¼teaspoon salt (optional)
- ⅓cup honey or agave syrup
- 2tablespoons brown sugar
- 1teaspoon vanilla
- ½cup chopped bittersweet chocolate or chocolate chips
Nutritional analysis per serving (17.5 servings)
111 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 2 grams protein; 35 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 300 degrees. Generously butter or oil a 9-by-9-inch metal or glass baking pan.
- Step 2
Melt the butter over medium heat in a wide saucepan. Add the flaked grains or oats. Stir over medium heat until the grains are lightly toasted, taking care not to let them burn. Stir until they are beginning to smell toasty and have slightly darkened, six to seven minutes. Remove from the heat, and transfer to a bowl. Add the flaxseed meal, the cinnamon and the salt. Wipe the pan clean.
- Step 3
Combine the honey, vanilla and brown sugar in the pan in which you toasted the oats. Bring to a boil over medium heat. Boil five minutes. Pour over the oat mixture, and stir until it is evenly distributed over the mixture. Allow to cool for five minutes, then stir in the chocolate pieces.
- Step 4
Scrape into the pan, and spread evenly. Place in the oven for 20 minutes. Do not allow to brown or the bars will be hard instead of chewy. Remove from the heat, and allow to cool. Cut into 16 to 20 pieces, and store in an airtight container.
- Advance preparation: The bars will keep for a few weeks in an airtight container.
Private Notes
Comments
Great vehicle for some powerhouse additions - along with the flaxseed I added milk thistle, burdock root and dandelion root for a 4-part fresh-ground meal, then folded in goji berries as a final step. The possibilities are endless and these are going to be fun for continued add-in experimentation. The addition of a nut butter helped make my 2nd batch turn out less hardened. These will be great for travel and on hikes!
Also, found it easier to cut these into pieces prior to placing them in the oven.
I keep coming back to this recipe! I love the combination of flavors and find this a great, healthy snack for anyone. I once substituted maple syrup for the honey, but the resulting bars did not hold together and I ended up using it as granola topping for yogurt.
I doubled the recipe and pressed firmly into a 9x13 glass pan. High protein oats, half raisins and half semisweet chocolate chips to add in. Added slightly more honey than the recipe calls for because I found the mixture easier to handle with more moisture. When adding the hot syrup to the bowl of toasted oats and flax seed, pour evenly and then mix using a sturdy silicone spatula. Baked for 15 minutes. Perfect sweet snack!
I doubled the recipe, used molasses instead of honey, overall used 1/2 the sugars, used 1/2 the oil, added apple sauce to replace that 1/2. Added some chia and hemp seeds. Seemed a bit sweet still to me but was a hit for others!
I’ve now made this 3 times and it has become my go-to base recipe for granola bars. I add a tiny bit of tahini to the mixture (thanks for the tip), and sub out some of the dry ingredients for various things including the dried, ground nuts leftover from making my own nut milks. If I add things like chopped dried apricots, I use unsweetened chocolate to balance out the sweetness, so it doesn’t get too cloying. I’ve also found that the mixture stays too warm to not melt the chocolate even after 20 minutes, so I’ve started to sandwich the chocolate between two layers of the mixture in the baking dish, so it’s a bit less messy. And definitely, you need to pack it down tight so it will stay together.
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