These hearty granola bars are packed with oats, pumpkin seeds, chia seeds, cashews, and almonds, then finished with a layer of melted chocolate. They’re chewy, satisfying, and perfect for meal prep.
Recipe
Prep Time
20 mins
Cook Time
5 mins
Serves
12
Ingredients
- Dry
- 4 cups (360 g) rolled oats
- ½ cup (65 g) pumpkin seeds
- 2 tbsp chia seeds
- ⅔ cup (90 g) cashews, roughly chopped
- ½ cup (50 g) sliced almonds
- Wet
- ¾ cup (170 g) unsalted butter
- 1 cup (256 g) peanut butter or tahini
- ⅔ cup (225 g) honey or maple syrup
- 2 tsp vanilla extract
- ½ tsp salt
- Chocolate Topping
- 1½ cups (255 g) semi-sweet chocolate chips
- 1 tsp coconut oil or butter (optional, for easier spreading)
Steps
1
Line a 9×13-inch baking pan with parchment paper.
2
Spread oats, pumpkin seeds, cashews, and almonds on a baking sheet.
Toast for 8–10 minutes, stirring once halfway through.
Transfer to a large bowl and stir in chia seeds.
3
In a saucepan over medium-low heat, combine:
- butter
- peanut butter (or tahini)
- maple syrup
- vanilla
- salt
Stir until smooth and fully combined.
4
Pour the warm mixture over the dry ingredients.
Mix thoroughly until everything is evenly coated.
5
Transfer mixture to the prepared pan.
Using the bottom of a measuring cup or spatula, press very firmly into an even layer.
The firmer you press, the better the bars will hold together.
Melt chocolate chips (and coconut oil if using) in the microwave in 20-second intervals, stirring between each.
Spread evenly over the bars.
Refrigerate for 2–3 hours until fully set.
Lift out using the parchment paper and cut into 24 bars.
Tips and Variations
- Optional variations:
- 1 tsp cinnamon
- Orange zest
- Flaky sea salt on top of the chocolate
- ¼ cup shredded coconut
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