Dark Chocolate Tropical Granola Bars

You can never have too many breakfast recipes, so give Dark Chocolate Tropical Granola Bars a try. This recipe serves 12. For $1.25 per serving, this recipe covers 15% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and lacto ovo vegetarian recipe has 354 calories, 10g of protein, and 24g of fat per serving. Not a lot of people made this recipe, and 7 would say it hit the spot. It is brought to you by Life Made Simple. If you have dark chocolate, honey, old fashioned rolled oats, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 10 minutes. With a spoonacular score of 72%, this dish is good. If you like this recipe, you might also like recipes such as Dark Chocolate Apricot Granola Bars, Dark Chocolate Fudgy Granola Bars, and No Bake Dark Chocolate Granola Bars.

Servings: 12

Preparation duration: 10 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Line a 8-inch or 9-inch square baking pan with parchment paper, set aside. NOTE: I prefer criss-crossing them for easy removal. In a medium size microwave-safe mixing bowl, combine the almond butter and honey. Microwave on medium power (I did 5) for 1 minute, then stir and repeat. Remove from the microwave, add the vanilla whisk vigorously until smooth. Allow the mixture to rest for about 5 minutes. Meanwhile in a large mixing bowl, combine the oats, rice cereal, nuts, flaxseed meal, cinnamon and salt. Whisk to combine. Pour the cooled almond butter mixture into the dry ingredients. Using a large spatula, fold the ingredients together until no dry spots remain, then pour in all of the fruit and all but 1 tablespoon of the chocolate chips. NOTE: it's ok if the chocolate chips melt a little bit, it adds more flavor to the bars! Mix until combined, then pour into the prepared pan. Press firmly to create an even layer. Sprinkle the reserved chocolate chips on top, then cover the pan with plastic wrap and place in the refrigerator to chill for 2 hours. Remove from the pan using the edges of the parchment paper and transfer to a cutting board. Using a sharp knife, cut into 12 rectangular bars or 12 squares. Store in a plastic bag at room temperature for up to 5 days.

 

Step by step:

1. Line a 8-inch or 9-inch square baking pan with parchment paper, set aside. NOTE: I prefer criss-crossing them for easy removal.

2. In a medium size microwave-safe mixing bowl, combine the almond butter and honey. Microwave on medium power (I did

3. for 1 minute, then stir and repeat.

4. Remove from the microwave, add the vanilla whisk vigorously until smooth. Allow the mixture to rest for about 5 minutes.

5. Meanwhile in a large mixing bowl, combine the oats, rice cereal, nuts, flaxseed meal, cinnamon and salt.

6. Whisk to combine.

7. Pour the cooled almond butter mixture into the dry ingredients. Using a large spatula, fold the ingredients together until no dry spots remain, then pour in all of the fruit and all but 1 tablespoon of the chocolate chips. NOTE: it's ok if the chocolate chips melt a little bit, it adds more flavor to the bars!

8. Mix until combined, then pour into the prepared pan. Press firmly to create an even layer. Sprinkle the reserved chocolate chips on top, then cover the pan with plastic wrap and place in the refrigerator to chill for 2 hours.

9. Remove from the pan using the edges of the parchment paper and transfer to a cutting board. Using a sharp knife, cut into 12 rectangular bars or 12 squares. Store in a plastic bag at room temperature for up to 5 days.

Nutrition Information:

covered percent of daily need