So my oldest daughter was out grocery shopping with me when she saw those chocolate covered granola bars that looked sooooo good.
“C’mon Mom, it’s a granola bar, not a candy bar!” I can hear this in my head. I turned the box around and look at the ingredient list.
Milk chocolate (sugar, cocoa butter, unsweetened chocolate…), glucose, granola (rolled oats, wheat flakes, sugar, high oleic canola,…glucose), chocolate chips (sugar, chocolate, cocoa butter, milk glycerin,…), high oleic canola, soybean oil, sugar…
Sure it is tasty, but there’s a lot of ingredients that didn’t look too healthy to me.
So what’s a mom gotta do? Try and recreate a healthier version of it of course! 🙂
So what you see here is a nut-free (school friendly) gluten-free, dairy-free, white sugar-free version of my chocolate covered granola square (because a bar is just too big!).
To make it sweet, I use raw honey for the granola as well as the chocolate. I’m sure you can use maple syrup, agave or other liquid sweetener.
What it looked like after a few taste tests. It’s a pass!
What I like about this recipe is that I feel good giving these to my kids, knowing that there are no added preservatives, sugar or god-forbid food coloring.
They contain all healthy ingredients like rolled oats, sunflower seeds, milled flax, chia, unsweetened sunbutter, unsweetened coconut milk and cocoa powder.
Just a note, I like to send these to school which must be nut-free but you can substitute the sunflower seeds with your choice of nuts.
- Granola Bar
- 1 cup rolled oats
- 1/3 cup sunflower seeds
- 2/3 cup sunflower butter (Make sure to get ones with sunflower seeds being the only ingredient. And no cane sugar.)
- 1/2 cup milled flax
- 1/3 cup raw honey
- 1 Tablespoon chia seeds
- 1 Teaspoon vanilla
- 3.5 Tablespoon coconut oil (can be substituted with 3.5 tablespoon butter)
- 1 Tablespoon cocoa powder
- 1.5 Tbsp raw honey
- 1.5 Tbsp coconut milk unsweetened (or almond milk or any type of milk)
- 1/4 tsp vanilla extract
- Stir all granola ingredients together in a bowl until all are mixed.
- With the raw honey it might be tricky so sometimes I use my hands.
- Line a loaf pan with parchment and press the granola mixture in.
- Place the pan in the fridge and continue to make the chocolate.
- In a sauce pan, mix coconut oil, raw honey and cocoa powder on low heat until all combined.
- Keep stirring until there are no lumps and should be all liquid.
- Turn heat off and add milk and vanilla extract.
- Take the pan out of the fridge and pour the mixture on top of the pan slowly.
- What you see in the pictures above, I've used half the chocolate mixture.
- You can add as much or as little as you like.
- Tilt the pan to make sure the chocolate is covering the granola evenly.
- Place the pan in the freezer for about 30 mins (the chocolate should not move anymore when you tilt the pan).
- Take the parchment off the pan and place on cutting board.
- Cut with a knife and the granola bar should peel right off.
- To store: I keep the whole thing in a large ziploc bag in the freezer so that it lasts longer and it's easier to handle since the chocolate won't be melting.*