Dark Chocolate Almond Granola Bars

21 Aug

After a hiatus due to being away for the summer, the blog is back in action. I made these granola bars because I wanted a snack to have at work that would be nourishing but also satisfy my sweet tooth.


These bars are on the soft and crumbly side, rather than the crunchy and chewy side and not very sweet. Play around with the cooking times (cook less for chewier) and the amount of liquid and sweetener (more liquid for chewier) to meet your taste.


1 egg white
1/2 cup creamy almond/peanut/cashew/sunflower seed butter (can use chunky if you want, will result in a more crumbly bar)
1/2 teaspoon cinnamon
2 cups oats or barley flakes or some combination
1 cup almond meal
1 cup cherrios or rice krispies or corn flakes (optional)
1/2 c. quiona flakes
1/4 cup coconut oil or melted earth balance
1/4 cup honey or agave syrup
1 cup chopped nuts (I used pecans, almonds, and sunflower seeds)

1/4 cup coconut oil or melted earth balance
1/2 cup dark chocolate chunks or chips

Line a 9×13 baking pan with parchment paper, so that the parchment paper extends over the edges of the pan. Preheat oven to 350°F.

Stir cinammon, oats, almond meal, cereal, quiona, and nuts in a large bowl.

Beat the egg white with a fork until frothy. Stir in the honey/ agave syrup and oil. Stir in the nut butter. Add the oat cinnamon mixture.

Spread the mixture over the bottom of the parchment paper-lined baking dish in an even layer. Push down firmly with your hands or a spatula. All the dry ingredients should be well-coated, add more oil or peanut butter as needed.


Microwave the dark chocolate chunks for 30 seconds with the oil or butter. Spread the melted mixture over everything with a spatula.

(Note- for a non-chocolate version, just pour the oil or earth balance over the top of everything until the mixture is thoroughly coated)

Place in oven and bake for 25 minutes, until nicely browned on the edges. Remove from oven and let cool for 5 minutes. Cut into bars. Return to the oven, lower the heat to 300°F and bake for 10 more minutes. Remove from the oven to cool.

Let cool completely before eating. Cooling is important for the bars to set, otherwise, they may be a bit too crumbly.

I wrapped them all individually in plastic wrap and stored them in an airtight container.






One Response to “Dark Chocolate Almond Granola Bars”

  1. matatall August 21, 2012 at 9:48 pm #

    Mail to me please!

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