Chocolate Granola Bars

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5 from 2 votes

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These Chocolate Granola Bars 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.

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Prep Time5

Cook Time12

Total Time17

Servings: bars

Calories: 209.9kcal

Author: Carine Claudepierre

Ingredients

1 ½ cups Quick Oats (note 1)
¼ cup Unsweetened Cocoa Powder
⅓ cup Maple Syrup (note 2)
½ cup Peanut Butter (note 3)
2-3 tablespoons Water (note 4)
2 teaspoons Vanilla Extract - optional

Optional to add on top

½ cup Roasted Almonds (note 5)
½ cup Dark Chocolate Chips (note 6)
1 teaspoon Olive Oil (note 7)

US Customary - Metric

Instructions

Line an 8-inch square pan with parchment paper. Lightly oil the paper and pan using cooking oil spray. Set aside.
Preheat the oven to 350°F (180°C).
In a mixing bowl, add quick oats, unsweetened cocoa powder, fresh drippy peanut butter, 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.

Notes

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.

Oven Mode: I use the fan-forced (convection) mode. If you have to use conventional mode, I recommend increasing the temperature by 25°F (15 °C). The baking time should be the same, but it might take a few more minutes.

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

Nutrition