With their unique combination of flavors and textures, these breakfast bowls are a variation from the norm. Although homemade or pre-made chorizo is preferred, you are welcome to use your preferred brand. The sweet potatoes, black beans, chorizo, and avocados may also be combined before the egg is added to the top. I enjoy adding cotija cheese, cilantro, and chipotle chili sauce to mine.
| Prep Time: | 10 mins |
| Cook Time: | 3 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 13 mins |
| Servings: | 20 |
| Yield: | 20 bars |
Ingredients
- 1 ¼ cups almonds, divided
- 1 ¼ cups sunflower seeds, divided
- 2 cups shredded unsweetened coconut
- 1 cup diced dried apricots
- 1 ½ cups coconut oil
- ½ cup honey
- ¼ cup ground cinnamon, or as needed
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Place 3/4 cups almonds and 3/4 cups sunflower seeds into a food processor; chop until nuts are in 1/4-inch pieces, 1 to 2 minutes. Remove from food processor and pour in a bowl. Place remaining almonds and sunflower seeds into the food processor; roughly chop into larger pieces, about 1 minute. Mix remaining nuts, seeds, shredded coconut, and dried apricot into the 1/4-inch nuts until fruit-and-nut mixture is combined.
- Combine coconut oil, honey, ground cinnamon, vanilla extract, and salt in a saucepan over medium-low heat; cook until the coconut oil mixture bubbles and turns a lighter color, 3 to 5 minutes.
- Pour coconut oil mixture over fruit and nut mixture; stir until granola mixture takes on the consistency of wet sand, about 1 minute.
- Line a baking sheet with waxed paper. Pour granola mixture onto sheet; place a second sheet of waxed paper on top of granola mixture. Push down on the waxed paper with your hands until granola mixture has been evenly spread. Pack very tightly so bars will not fall apart.
- Let cool until granola has hardened, 2 to 3 hours. Cut into bars.
- Any assorted nuts of your choice can be substituted for almonds and sunflower seeds.
- Any preferred dried fruit can be substituted for dried apricots.
- If you prefer a crunchy granola bar over a soft, chewy one, cook the coconut oil mixture longer.
- When placing the granola bars into the baking sheet, you may either use elbow grease to press the mixture until it is packed nicely and tightly, or you can use a secondary cookie pan instead.
- Placing the granola in the freezer for 20 minutes can be substituted for sitting out for 2 to 3 hours.
Reviews
Too many calories for a snack if counting calories.
Taste (5 stars) was wonderful. My bars were so runny that I had to eat them in bowl with a spoon. Runny is (1 star) I have tried this recipe twice so next time I will reduce liquids by a lot. I have drained about 1/4 C of liquid from this batch.
5 stars for taste! I deviated by using cashews, walnuts and chopped raisins. You can do a lot with this basic recipe. I will use only one cup of coconut oil, and 1/4 cup honey next time though. Before I froze the concoction, wrapped up in parchment paper, I was worried it was too runny, but after freezing it hardened into a pleasant “candy bar” texture. Once frozen and cut into squares, it was amazing, very rich, sweet and nutty.
Delicious frozen treat! I wasn’t sure about the taste at first but once they were completely frozen, I became addicted! These are great when you are craving something sweet but want a to stick with a clean and healthy snack. The only change I will make for my next batch will be to reduce the coconut oil by about 1/4 cup . Thanks for the great recipe princessgertie!
I have an oat sensitivity so I was excited to find these! Im trying to stay away from refined sugars (including honey) so I replaced the honey by taking a cup of chopped dates and a cup of water & simmering until it was a paste (used an emersion blender to help it along). I also added a dash of cardamom and used raw pumpkin seeds in place of sunflower seeds. These basically taste like a really healthy dessert and I keep them in my freezer! So excited to find these and will continue to change up the recipe 🙂
I like the idea of an oat-free granola, seeing that I’m allergic to oats. This recipe won’t let you down as far as taste goes. There is a bit too much oil and cinnamon for us, so next time I will certainly reduce those amounts. It makes a very large batch, keep that in mind. After two hours on the counter it had hardened into a loose granola. I ate that with a banana and some milk, like a cereal, and loved the taste. and crunch. After freezing it, I was able to cut it into bars, but they melt quickly. It is summer, so it is ok. A nice cool, healthy treat is not a problem. I don’t know how well this will travel; but on top of cereal, ice cream, yogurt, etc., this is very good. Read the notes first for some good tips. I used dried cranberries instead of apricots. Thank you for the recipe.