Chocolate Almond Coconut Breakfast Bars

  4.3 – 4 reviews  

This breakfast bar is a pleasant treat for a morning snack because it is not overly sugary. Using the dark chocolate almond milk gives the dish a lovely taste boost.

Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 9
Yield: 1 8-inch square pan

Ingredients

  1. 1 cup whole oats
  2. 1 cup oat flour
  3. ½ teaspoon salt
  4. ½ teaspoon baking soda
  5. 2 eggs
  6. ½ cup dark chocolate-flavored almond milk
  7. ½ cup brown sugar
  8. 1 teaspoon vanilla extract, or to taste
  9. ½ cup dry-roasted cocoa almonds
  10. ½ cup semi-sweet chocolate chips
  11. ½ cup shredded coconut

Instructions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. Combine oats, oat flour, salt, and baking soda in a bowl. Add eggs, almond milk, brown sugar, and vanilla extract and mix well. Fold almonds, chocolate chips, and coconut into oats mixture; pour into the prepared baking dish.
  3. Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.
  4. Add 1 cup of whole oats to food processor to make oat flour.

Nutrition Facts

Calories 280 kcal
Carbohydrate 44 g
Cholesterol 41 mg
Dietary Fiber 4 g
Protein 7 g
Saturated Fat 4 g
Sodium 248 mg
Sugars 22 g
Fat 10 g
Unsaturated Fat 0 g

Reviews

Corey Mitchell
I begin making these bars five years ago for a family vacation and it has become a tradition that everyone looks forward to! I have made changes like leaving out the coconut and almonds due to family preferences, but the basic recipe is delicious, nutritious and is very adaptable.
David Hampton
Delicious. I had everything but was unable to find the dry-roasted cocoa almonds so I got some dark chocolate covered almonds from the bulk bins and chopped them up. I lined the pan with foil and lifted the whole thing out to cut… made for neater squares. I made a double batch in a 13 X 9 pan and baked for 35 minutes
Marissa Nixon
I thought this recipe was pretty good My only complaint is the cooking time was way off for me they were over cooked baking for 40 minutes i will try them again but only baking them for 20-25 minutes. …
Jermaine Ballard
I loved the look of the recipe but had to “adjust” according to my stock on hand. I used 1/2 c butter instead of almond milk and left out the cocoanut and almonds. It took only 25 minutes to cook. Delicious!! Perfect snack for my granddaughter!

 

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