Collaboration with Sunday Natural
You can easily make tasty and crispy salted chocolate homemade granola bars yourself. They are packed with nutrients and taste like sweets!
These muesli bars are the perfect snack for traveling, sports or the office.
What do you need for the homemade granola bars?
- Rolled oats
The organic gluten free germinated rolled oats* were provided to me for this collaboration by Sunday Natural.
Why germinated? Rolled oats are full of fibre, vitamins, minerals, resistant starch for our good gut bacteria and also protein. By germinating, phytic acid is reduced, which makes it easier for our bodies to absorb all of these nutrients.
- Nuts
I went for almonds and hazelnuts, which I chopped and roasted. The recipe works just as well with Brazil nuts, cashews, peanuts or macadamias.
After a few minutes in the oven they are absolutely delicious. You can also buy roasted nuts, but then you might want to choose unsalted ones, otherwise I think it will just become too salty.
- Rice syrup
Rice syrup is just the most sticky. If you can only find maple syrup, that will taste great as well, but the homemade granola bars might not be as stable.
- Almond butter
The brown almond butter* was also provided by Sunday Natural. They also have peanut butter, cashew butter or hazelnut butter, which will all work very well too for the homemade granola bars.
- Rice flakes
They are usually sold in organic food stores. You can also use corn flakes, soy flakes or spelt flakes.
- Dark chocolate
Chocolate with at least 60% is usually vegan.
- Sea salt
Fleur de Sel is a game changer in the kitchen. If you don’t know the little pyramid shaped crystals yet, I highly recommend checking them out!
Why should you temper the chocolate for these homemade granola bars, and what is the seeding method?
Tempering chocolate is an essential step to achieving a perfect result when working with chocolate. During tempering, chocolate is carefully heated and cooled to specific temperatures to stabilize the cocoa butter’s crystal structure. This process gives the chocolate a beautiful shine, a crisp texture, and a smooth, even appearance.
The seeding method is a simple and effective tempering technique for home use. First, the chocolate is melted to dissolve all cocoa butter crystals. Then, finely chopped, unmelted chocolate is stirred into the warm mixture. These solid pieces contain stable beta crystals, which distribute evenly throughout the chocolate and help cool it to the ideal working temperature. This method allows for quick and straightforward tempering without multiple heating and cooling steps. The result is delicious, silky-smooth, stable chocolate; perfect for pralines, coatings, and decorations.
A great YouTube video on tempering chocolate by CupcakeJemma can be found here.
HOMEMADE GRANOLA BARS (CHOCOLATE & SEA SALT)
Recommended Equipment
Ingredients
- 200 g almonds and hazelnuts
- 50 g rolled oats
- 50 g rice flakes or corn flakes
- 80 ml almond butter
- 80 ml rice syrup
- 80 g dark chocolate
- pinch of Fleur de Sel*
Instructions
- Preheat oven to 180° C/ 356°F.
- Now, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything.
- Chop almonds and nuts up and spread them on a baking sheet lined with parchment paper. Bake for 7-10 minutes and let cool off a bit.
- Combine almond butter and rice syrup in a big bowl. Add rolled oats, rice flakes and nuts and stir well.
- Line a small mould (25×20 cm) with parchment paper. Add the sticky mass and press down. That works well with a potato masher. Freeze for an hour.
- Now temper the chocolate using the seeding method. It's not as complicated as it looks at first glance: Finely chop 1/3 of the chocolate. This makes it easier to melt and ensures even heat distribution. Then set aside.Fill a saucepan with a little water and heat it on low. The water should not boil, just gently simmer.Hang a melting pot over the saucepan so that the bottom of the melting pot does not touch the water. You can also use a heatproof bowl placed on top of the saucepan.Add the other 2/3 of the chocolate to the melting pot. Stir regularly until the chocolate is completely melted. Keep an eye on the temperature: the chocolate should not get hotter than necessary for melting (about 45°C/ 113°F).Remove the melting pot from the double boiler and quickly stir in almost all of the remaining chopped chocolate. Press larger pieces against the sides with the spoon, this helps the chocolate melt evenly. This lowers the temperature to approx. 30°C/ 86°F and crystallises the chocolate.
- Lift the frozen block by the parchment paper out of the mold and spread the chocolate. It will firm up very quickly on the cold block.
- Cut into 12 bars and keep them in the fridge in an airtight container.
Nutrition
If you like my salted chocolate homemade granola bars, you might also enjoy my other recipes in collaboration with Sunday Natural:
- Chagaccino
- Hemp bagels
- Fermented cashew blueberry cheese
- Earl Grey loaf cake
- Superfood burgers
- Lion’s mane matcha latte
- Hojicha latte
- Superfood pralines
- Hojicha ice cream mini cheesecakes
- Chocolate pudding
- Chia jam
- Protein snickers ice cream
- Matcha Pralines
- DIY spice rack
- Almond buckwheat granola clusters
- Matcha popsicles
- DIY yoga mat spray
