There are a few things from the grocery store I hate buying.
Like I can’t get past buying napkins. What? Please let me literally throw my hard-earned money away. How about I buy some absorbent fabric and cut reusable napkins. Cheaper and better for the environment. Win win. Hand wash with the dishes and leave hanging to dry each day. Simple to boot!
I feel the same with toilet paper but I haven’t found a solution and that’s no talk for a food blog.
A few other things on that list:
It’s not like I have amazing granola recipe or anything, though my first crack at it wasn’t bad, I just know it’s gotta be easy to make. Besides there always ends up being something in my granola I’m not too keen on, like loads of dry
sugar fruit. Or they have this vicious gooeyness to hold them together. Gross.
Everyone’s got their own thing, so I created a recipe with lots of flexibility for you to explore your own tastes.
There are a few basics for these granola bars.
First give your oat/nut base a little toasting. I have toaster oven and use it for pretty much everything other than baking cookies, if you don’t have one, a frying pan on low heat will do the trick. I very much enjoyed the light sprinkle of cinnamon on my nuts, but again, totally optional. Since the nuts are already salty I didn’t add any additional salt.
Toss those into a bowl. Add whatever else your heart desires.
I only added raw oats and cacao nibs (love these!) but dried coconut, a bit of dried fruit, or citrus zest would also be amazing.
Now, you could just add the coconut oil to this mix but I wanted chocolate coconut oil.
Just melted oil with cocoa powder does the trick.
Room temperature dates transform into a smooth paste in no time. Seriously love this about them!
Join everybody together and press, your hand are your best tools.
Be sure to have only half painted nails. It’s super important. And so appealing, don’t you think?
At least 30 minutes in the fridge and there you have it!
Homemade granola bars.
Outrageously good, super satisfying and even with all those fancy nuts and oils, it’s cheaper.
Tidbit- these bars hold together at about a 7 on the hold together scale (range 1-10.) The longer a room temperature the less durable they are as a bar, but they still don’t completely fall apart either. I didn’t want to use more oil, but dates might do the trick.
I had one for a snack every day this week and surprisingly (or not) I wasn’t trying to sneak in all that left over Valentine’s Day chocolate that’s so thoughtfully displayed everywhere. This semi-sweet chocolate granola bar did it for me. And guess what? There’s no added sugar. Just dates.
So instead of filling your sweet tooth with a spoonful of refined sugar, how about taking a bite of one of your very own homemade granola bars.
I promise you will be delightfully surprised with the flavor and craving satisfaction!
homemade chocolate granola bars
Prep Time: 15 minutes
Keywords: oats coconut oil dates walnuts
Ingredients (4 bars)
- 1/4 c. Oats, toasted and ground
- 1/4 c. Almonds, toasted and ground
- 1/4 c. Walnuts, toasted and ground
- 1/4 tsp cinnamon
- 6 dates, room temperature, ground to paste
- 1/4 c. Oats, raw
- 1-2 tsp cacao nibs
- 1 tsp cocoa powder
- 1 Tbsp coconut oil, melted
Start by removing the dates from the fridge and bring to room temperature, then toast the oats, almonds and walnuts sprinkled with cinnamon at 350 degrees in a toaster oven for 5-10 minutes. Be careful not to let them burn, as soon as I can smell them I take them out.
Then just lightly pulse all of them in a food processor until you achieve a ground texture. Keep in mind you don’t want to make nut butter here, I emphasize the word pulse. Place in a separate bowl, to it, add the whole raw oats and cocoa nibs (or whatever other flavors you want.)
In the same processor blend the dates until smooth, to it add back the oat nut nib mixture. Fork whisk together the cocoa powder and coconut oil then add that to the food processor and pulse until everything is combined.
Turn out onto a parchment lined dish and using clean hands form into a rectangle or the form of the dish. Wrap and refrigerate for at least 30 minutes. Remove from fridge and cut into 4 rectangles. Will keep refrigerated for 2-3 weeks. Enjoy!