These sweet and salty granola bars are perfect for an on-the-go snack. The crunchy hazelnuts paired with dark chocolate make for a heavenly treat that won’t pack on the calories. Easily substitute dried bananas for your favorite dried fruit for fun variations.

Oat and Hazelnut Banana Granola Bars [Vegan]

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Serves

24 bars

Ingredients

  • 2¾ cups rolled oats (250 g)
  • ¾ cup chopped hazelnuts (100 g)
  • 1 cup dried bananas (80 g)
  • 1¾ cups cornflakes (60 g)
  • 2 ³ cup agave syrup (150 mL)
  • 4 tablespoons soy cream
  • ½ tablespoon raw cane sugar
  • 2 teaspoons ground vanilla
  • 2 tablespoons flour
  • Sea salt
  • 7 ounces dark chocolate (200 g)
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Preparation

  1. Preheat the oven to 350°F.
  2. While stirring, toast the rolled oats and hazelnuts in a non-stick skillet over medium heat for approx. 10 minutes.
  3. Coarsely chop the dried bananas and crumble the cornflakes.
  4. Mix these ingredients well with the agave syrup, soy cream, raw cane sugar, vanilla, flour, and 2 pinches of sea salt.
  5. Spread the mixture out on a baking sheet (approx. 15.5 x 14 inches or 40 x 36 cm) lined with parchment paper so that it is just under ¼ inch (5 mm) thick.
  6. Place a second piece of parchment paper that is the same size as the baking sheet on top of the mixture.
  7. Use your hands or a rolling pin to smooth the mixture out and press it down so that it will hold together.
  8. Bake the mixture with the parchment paper on top in a hot oven for approx. 13 minutes.
  9. Allow to cool for 30 minutes.
  10. Melt the dark chocolate over a hot water bath. To do this, bring some water to a boil in a saucepan and then reduce to medium heat.
  11. Allow the chocolate to melt in a metal bowl over the water bath. The metal bowl shouldn’t come into contact with the water bath.
  12. Cut the mixture into bars that are approx. 4.5 x 2 inches (12 x 5 cm) and dip individually into the melted chocolate.
  13. Place each bar on a sheet of parchment paper to dry before serving.
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