Recipe for Chocolate Oatmeal Granola Bars – perfect as a sweet snack on the go

Oatmeal Crust:
2 1/2 cups wholewheat pastry flour (or all purpose flour)
1 tsp baking soda
1 tsp salt
1 tsp ground cinnamon
1 cup unsalted butter, room temperature
1 cup agave nectar
2 large eggs
2 tsp vanilla extract
3 cups rolled oats
1 cup salted peanuts (or any nuts, I used chopped almonds on one batch)

Chocolate Layer:
2 cups semi-sweet chocolate chips
2 tbs unsalted butter
1/2 cup heavy cream
1/4 tsp salt
1 tsp vanilla extract
1 cup dried blueberries
1 cup coarsely chopped salted peanuts (or any nuts)

How to
For oatmeal crust, whisk together flour, baking soda, salt and cinnamon.

In an electric mixer, beat softened butter on medium until creamy. Add eggs one at a time and continue beating. Add vanilla and agave nectar, reduce speed to low and beat until combined. Carefully add dry ingredients and beat for 1 minute. Using a spatula, add the oats and nuts. Set aside 2 cups of the batter.

Evenly press the remaining batter/dough on a baking pan. Set aside while you prepare the chocolate layer.

For the chocolate layer, melt the chocolate chips, butter and salt in a bowl over a pan of boiling water. Add cream and stir until melted. Remove from pan and stir in vanilla, blueberries and nuts.

Pour the chocolate mixture over the oatmeal crust. The scatter the remaining 2 cups of oatmeal mixture over the top.

Bake at 180C for 25 – 30 minutes or until topping is golden brown. Transfer to a rack and let cool for at least 2 hours.

Turn right side up onto a rack then refrigerate for at least 1 hour before cutting.

Recipe courtesy of Cafe Nilson.
Reproduced under a Creative Commons license.

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