Who doesn’t love a good granola bar? Especially when you make it yourself so you know exactly what’s in it. I absolutely hate the uber sugary store bought bars (except the incredibly pricey new healthy ones, hence the decision to home make them). I’ve been trying to find the perfect granola recipe for a while and right now I’m quite happy with this. No doubt I’ll keep perfecting it so I may post a new take in the future!
As with most of my recipes, this is super versatile. I suggest you keep the doses and experiment with whatever you have at hand. For example you can sub/add any spices or powders you like, you can sub raisins for other dried fruits, almonds for other nuts and tahini for peanut butter (yum). You could also leave out the cocoa powder and chocolate (but I mean why?! Chocolate is life).
This makes a lot of bars, I can’t remember how many, maybe 12/14 big ones. You could do a half batch in a smaller baking dish (my small one is 13x20cm/5x8in). I usually make the whole thing and then keep them individually wrapped, ready for a to-go breakfast or energy snack. They’ve been literal lifesavers so many times! I always make them before trips and keep a few in my camera bag, then forget about them and feel super happy when I rummage and accidentally find them!
Ok guys, that’s all for now. Not much left to say about these delicious granola bars except that your kitchen (and probably house) will smell amazing. Happy granoling.
DOUBLE CHOCOLATE COCONUT ALMOND GRANOLA BARS // vegan
by Marta Giaccone
one 35×25 cm / 13,7×9,8 in baking tray
prep time: 10 mins, cook time: 30 mins, total time: 40 mins + 1 hr for cooling
3 cups oats
½ cup / 60 gr dark chocolate, chopped
1 cup coconut, chips and/or grated (optional: toasted!)
1 cup / 100 gr nuts and/or seeds of choice
½ cup / 80 gr raisins or other dried fruits (soaked in warm water for a few mins)
1/3 cup chia seeds
¼ cup coconut oil, melted
½ cup maple syrup (or other liquid sweetener)
3 tbsp cacao
2 tbsp nut or seed butter (I used tahini)
- Start by toasting the coconut chips, if desired. Add coconut to a small skillet on medium heat and constantly stir until golden and fragrant. Remove and transfer to a plate or clean dishtowel and let cool.
- Do the same with the almonds (or other nuts/seeds). Leave to cool completely.
- Preheat oven to 160°C/320°F.
- In a large mixing bowl add oats, dark chocolate, coconut, nuts, chia seeds, raisins, salt, vanilla and cinnamon.
- On a double boiler melt and stir together coconut oil, maple syrup, tahini and cacao. When combined, pour over the other ingredients and mix to incorporate.
- Transfer mix to a large baking tray (mine was 35×25 cm / 13,7×9,8). Push down and flatten with a spatula or the back of a spoon. It must be packed.
- Bake for 30 mins, then let cool for at least 1 hour before slicing.