Spawned by a popular question I received at the playground and a pattern taking place within my mama circles, a desire for more quick and simple granola bar recipes is on the rise. I have a few simple bar recipes circulating out there but being that there is a demand and I was feeling quite playful during Nova’s nap this afternoon, you and I now have another one to add to our repertoire (I don’t think there can be too many, how about you?).
Creation is quick and clean-up is a cinch, trust me, I made them during nap time. I’ll bet you likely have most if not all ingredients on hand, and as usual, you can make this recipe your own by subbing ingredients and mixing things up in your own special way! If you’re playful and curious like I am, then you’ll take all the loose snacks lying around the cupboard and toss them in to see what happens.
Do you own a broom and mop, or are you like me blissfully swept away by the romance of making recipes with children (in my case a toddler)? If you answered yes, then this is the perfect recipe to get those eager helping hands in! If your precious human is a bit older and can make recipes on his/her own, then this is a simple one that they can take the lead on.
If you (or someone you love) have your hand at this recipe, let me know in the comments below or by tagging #lovefed on instagram. Happy creating and eating from my kitchen to yours!
*Nova woke up from his nap the moment the chocolate was ready for drizzling, his timing is always spot on when chocolate is involved.
Love Fed & Grateful,
Chewy Chocolate & Almond Butter with Toasted Oats Granola Bars
1 cup Gluten Free Whole Rolled Oats
1/3 cup Pecans Pieces
1 cup Almond Butter
1/4 cup Chocolate Chips
1/4 cup Dates
2 tablespoons Date Syrup (honey, agave, molasses, coconut nectar, brown rice syrup…)
1/2 tablespoon Cacao Powder (sub. cocoa powder if needed)
1/4 tsp sea salt
1/2 teaspoon cinnamon
Toast the oats in a large dry pan over medium-high heat for a couple of minutes until they are golden brown. Be sure to turn them over and spread them out on the pan, frequent movement and a watchful eye will prevent them from over-toasting.
In a large mixing bowl add the oats, pecans, dates, cacao powder, sea salt, cinnamon, chocolate chips and give it all a good mix. Next, add in the almond butter and date syrup and stir it up until well incorporated.
Line an 8×8 baking pan with parchment paper and then press the mixture into the pan. Having your hands slightly moist will make the process easier, a trick I like to use is to rub a small amount of coconut oil into the palms of my hand and press away! Having a small bowl of warm water and a towel handy help make the process a lot cleaner (especially if you’re picking up a camera or phone whilst making your creation).
Set pan in the freezer for 30 minutes or longer if needed until firm.
More to play with:
For the drizzle:
1/4 cup chocolate chips
1/2 tbsp coconut oil
melt, mix, and drizzle (if only all good things were this simple!)
If you made the drizzle you can pour it on the bars once they are firm, it should almost completely harden once the chocolate comes in contact with the cold bars, set the tray back in the freezer for 5 minutes or until the drizzle is dry.
Cut the bars as you like and enjoy!
I like to save some extras by wrapping them individually in parchment paper and storing them in a baggie or Tupperware in my freezer until the next time a need for a snack bar presents itself… they don’t last long, luckily their quick to whip up!
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