These easy no-bake granola bars are perfect for taking on the go, they are really delicious and made with wholesome ingredients which will made you feel energized and satisfied for a longer period of time. To make them a tad bit more luscious I covered the base with one of my absolute favourite chocolates: Seed and Bean’s Sweet Orange & Thyme Fine Dark Chocolate; this 58% cocoa dark chocolate bar will take these bites to the next level and help you get that boost of energy after a long day at work or after your gym session.
(yield: 12 to 16 squares approx.)
- 1 ½ cups rolled oats.
- ½ cup pecan nuts.
- 1/3 cup white almond butter.
- 1/3 cup pure maple syrup.
- 2 tablespoons extra virgin coconut oil, melted.
- ¼ cup sultana raisins.
- A pinch of pink Himalayan salt.
- 1 bar of Seed and Bean’s Orange & Thyme Fine Dark Chocolate (58 % cocoa).
- Optional: two drops of orange essential oil (food-grade and organic).
- First of all, toast the rolled oats in a large frying pan greased with a bit of coconut oil, until they look golden brown and release a toasty aroma. Transfer to a big plate and leave to cool.
- In a medium saucepan over low heat melt the almond butter, maple syrup, coconut oil and add in two drops of orange essential oil (if using); stir until soft and fully combined. Set aside to cool a little bit.
- In a large mixing bowl mix the toasted oats with the pecan nuts, raisins, and a pinch of pink Himalayan salt. Stir until combined and add in the previous almond butter mixture, mixing with a large wooden spoon or silicone spatula. It’s important to give it a good stir so all the nuts and raisins are well distributed; it should be a sticky mixture.
- Line the bottom of a square brownie pan with parchment paper, leaving some extra centimeters overhanging the sides to easily unmold later, and firmly press the granola mixture into the pan. Finally use your clean hands or a silicone spatula to ensure you get a very compact and even layer.
- Let it sit in the refrigerator overnight, until very firm so it’ll be easier to slice into squares.
- Melt the dark chocolate in a double boiler and set aside.
- Carefully unmold the granola mixture and cut into 12 to 16 squares (depending on the size of your brownie pan). Dip the base of each bar in the melted chocolate, transfer to a lined baking sheet (chocolate covered side up) and let them cool in the fridge until the chocolate is firm.
Store the bars in an airtight container in the refrigerator.
Make sure your almond butter contains only white almonds and zero sweeteners, if it contains salt omit the pinch of pink Himalayan salt.
About the author:
Gemma is the face behind Cinnamon Girl, a food blog that focus on wholesome recipes mostly plant-based. She’s also a freelance food photographer based in Barcelona and a recipe developer for organic food brands and loves to share her passion for food and healthy living.
Facebook page: https://www.facebook.com/cinnamongirlbcn