Barrette di granola al cioccolato (senza zucchero raffinato, 10 minuti di preparazione)

Alcuni degli Barrette di granola al cioccolato are crazy easy bars, ready in just 10 minutes with basic ingredients, and they bring 6 grams of protein and 3 grams of fiber each, but no refined sugar.

Sommario

+ Visualizza altro- Visualizza meno

Anche se la ricetta completa si trova qui sotto, non perderti tutti i miei consigli più in basso, tra cui suggerimenti su come sostituire gli ingredienti, consigli di cucina e foto passo passo!

Barrette di granola al cioccolato

Alcuni degli Barrette di granola al cioccolato are crazy easy bars, ready in just about 20 minutes with basic ingredients, and they bring 6 grams of protein and 3 grams of fiber each, but no refined sugar.

5 da 3 voti

Stampa Review Salva Salvato!

Condividi su Facebook Pin Salva nell'e-mail

Tempo di preparazione: 5 verbale min

Tempo di cuocere: 12 verbale min

Tempo totale: 17 verbale min

Corso: Colazione, merenda

cucina: americano

Dosi: 12 bar

Calorie: 209.9 kcal

Autore: Carine Claudepierre

Modalità di cotturaImpedisci allo schermo di oscurarsi

1x2x3x

Ingredienti

US consuetudinario - Metrico

• ▢ 1 tazza Avena veloce - (nota 1)
• ▢ ¼ bicchiere Cacao in polvere non zuccherato
• ▢ ⅓ bicchiere Sciroppo d'acero - (nota 2)
• ▢ ½ bicchiere Burro di arachidi - (nota 3)
• ▢ 2-3 cucchiai Acqua - (nota 4)
• ▢ 2 cucchiaini Estratto di vaniglia - - facoltativo

Optional to add on top

• ▢ ½ bicchiere Mandorle Tostate - (nota 5)
• ▢ ½ bicchiere Gocce Di Cioccolato Fondente - (nota 6)
• ▢ 1 cucchiaino da tè Olio d'oliva - (nota 7)

Istruzioni

• Line an 8-inch square pan with parchment paper. Lightly oil the paper and pan using cooking oil spray. Set aside.
• Preriscalda il forno a 350 ° C.
• In a mixing bowl, add quick oats, unsweetened cocoa powder, fresh drippy peanut butter, maple syrup, 2 tablespoons of water, and vanilla extract.
• Use a rubber spatula to stir, then lightly oil your hands and squeeze the batter to bring everything together. It should form a dough that is hard, look a bit dry, but it shouldn't be crumbly.
• If crumbly (this could be because your nut-butter jar was a bit old and has less oil, or the quick oats are finer than mine), add the extra tablespoon of water or olive oil, both work.
• Knead until you form a ball that holds together.
• Place the chocolate dough in the center of the pan, press with your oiled fingers to spread all over the pan. To make a thin even layer, use something flat, like the lid of a pot of jam. Press it on the dough and swirl around to form a smooth, single, even layer
• Bake the bars for 12 minutes at 350°F (180°C) on the center rack of the preheated oven.
• Let them cool down in the pan for 10 minutes at room temperature, then lift the pieces of parchment paper to transfer the bar to a chopping board.
• Use a long, sharp knife to cut the lukewarm bar into 12 pieces. It might crumble a bit on the sides, but if you cut it warm, it shouldn't happen too much.
• If you want to decorate the bar, place the dark chocolate and olive oil in a glass bowl. Microwave in 30-second bursts, stirring between each, until fully melted.
• Drizzle melted dark chocolate on top of the cut bars, and add a few whole roasted almonds on top of the melted chocolate if you like.
• Place the bars in the freezer for 12 minutes to set the chocolate and harden.

Note

Note 1: Don’t use old-fashioned rolled oats as their texture is too thick. The bars won’t firm up. You need quick oats. They’re a finer version. You can make it at home by pulsing old-fashioned rolled oats a few times in a food processor. For gluten-free, use quinoa flakes.

Note 2: Or any liquid sweetener you love, like agave syrup or coconut nectar.

Note 3: You can also use almond butter, cashew butter, or sunflower seed butter. Make sure the jar is fresh and drippy, with no added oil, no added sugar.

Note 4: The amount of water varies depending on the texture of your quick oats. Start with 2 tablespoons, add more if too dry. You want to form a sticky, hard dough that you can press into the pan.

Note 5: Or skip for a nut-free option, or use seeds or shredded coconut.

Note 6: Any chocolate chips work, semi-sweet, 70 % are my favorite, or 85% for a low-sugar option.

Note 7: The oil helps melt the chocolate. You can skip it or use any oil you love.

Modalità fornoIo utilizzo la modalità ventilata (convezione). Se dovete usare la modalità statica, vi consiglio di aumentare la temperatura di 15 °C (25 °F). Il tempo di cottura dovrebbe essere lo stesso, ma potrebbe richiedere qualche minuto in più.

Archiviazione: Store in an airtight container at room temperature for up to 1 week.

Condividi su Facebook Ricetta Pino

Alimentazione

Servendo: 1bar | Calorie: 209.9kcal | Carboidrati: 22g | Proteine: 6g | Grasso: 12.1g | Grassi saturi: 3.8g | Grassi polinsaturi: 2.4g | Grasso monoinsaturo: 5.2g | Grasso trans: 0.001g | Sodio: 55.9mg | Potassio: 236.4mg | Fibra: 3.2g | Zucchero: 9.6g | Vitamina A: 0.8IU | Vitamina B12: 0.02mcg | Vitamina C: 0.04mg | Calcio: 61mg | Ferro: 1.2mg | Magnesio: 75.2mg | fosforo: 134.2mg | zinco: 1.2mg

Ingredienti e sostituzioni

Per preparare questa ricetta bastano pochi semplici ingredienti. Ecco come sceglierli e sostituirli.

• Avena veloce – This is the base of your granola bars, giving them a soft, chewy texture. It’s important to use quick oats because they are finer than old-fashioned rolled oats, which helps the bars hold their shape. You can make your own quick oats by pulsing rolled oats a few times in a food processor. For a gluten-free option, quinoa flakes work well and add extra protein.
• Cacao in polvere non zuccherato – This ingredient brings a rich, chocolatey flavor without adding any extra sugar.
• Sciroppo d'acero – This acts as a liquid sweetener and a binder, helping to hold all the ingredients together. You can also use other liquid sweeteners like agave syrup or coconut nectar.
• Burro di arachidi – The peanut butter is a key binder for the bars and adds a wonderful flavor and richness. For a different taste or a nut-free version, you can use other butters like almond butter, cashew butter, or sunflower seed butter.
• Acqua – This is used to adjust the dough’s consistency, making sure it’s not too dry or crumbly. The amount you need can vary based on the texture of your oats and nut butter.
• Estratto di vaniglia – This is an optional ingredient that adds a warm, classic flavor to the bars.
• Mandorle Tostate – These are an optional topping that adds a nice crunch and a nutty flavor. You can swap them for other nuts, seeds, or even dried fruit.
• Gocce Di Cioccolato Fondente – Melted chocolate chips are drizzled over the top of the bars for an extra layer of flavor and a touch of sweetness. Any type of chocolate chips will work.

How to Make Chocolate Granola Bars

This recipe is super simple to make. Here’s how in pictures.

Combine the base ingredients in a bowl.

Press the batter into a square pan and flatten it.

Bake the bars for 12 minutes at 350°F (180°C).

Slice the bars and add the optional decorations on top.

I consigli di Carine per la pasticceria

Let me share a few more tips for perfect granola bars.

• Make Your Own Quick Oats – You can easily turn old-fashioned rolled oats into quick oats by pulsing them a few times in a food processor. This gives you the right texture for the bars, so they don’t crumble.
• Change up the Flavor – Don’t be afraid to experiment! You can use different nut or seed butters like almond butter, cashew butter, or tahini to change the flavor profile of the bars completely.
• Diventa creativo con i condimenti – Instead of just roasted almonds, you can top the bars with a variety of things like dried cranberries, shredded coconut, or different seeds for an extra boost of protein and flavor.
• Gluten-Free and High Protein – For a protein boost and a gluten-free option, you can swap the quick oats for quinoa flakes. The bars will still hold together and taste great.
• Smooth Drizzling – When melting your chocolate, the olive oil helps it become extra smooth and easy to drizzle. Make sure to stir well between microwave bursts to prevent the chocolate from burning.

More Bar Recipes

Barrette di banana e avena

Barrette di avena salutari

Barrette vegane di avena e mela

Barrette di avena con burro di arachidi e banana