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 cup whole oats
- 1 cup oat flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- 2 eggs
- ½ cup dark chocolate-flavored almond milk
- ½ cup brown sugar
- 1 teaspoon vanilla extract, or to taste
- ½ cup dry-roasted cocoa almonds
- ½ cup semi-sweet chocolate chips
- ½ cup shredded coconut
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
- 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.
- Bake in the preheated oven until set in the middle, about 40 minutes. Cool before cutting into squares.
- 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
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.
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
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. …
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!