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
Rolled oats are full of fibre, vitamins, minerals, resistant starch for our good gut bacteria and also protein, the perfect base for our granola bars.
- 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
Brown almond butter is great, but also peanut butter, cashew butter or hazelnut butter, will all work very well 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!
Homemade Granola Bars with Chocolate and 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.
- Right before taking the bars out of the freezer, melt the chocolate. Chop the chocolate first, that makes it easier to melt and ensures even heat distribution. 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 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).
- 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 these granola bars, you might also enjoy my almond buckwheat granola clusters for an easy homemade breakfast.
