If we are being honest, this recipe didn’t quite start out as “chunks.” In fact, it wasn’t even in the “healthy snack” category. I had originally titled this post a “make your own granola bar” post. However, that didn’t turn out quite as planed. I even posted a photo on instagram commenting on my failed recipe for chocolate chunk granola bars.
Well sometimes your biggest failures can actually be your biggest successes. I’m sure there is a famous quote somewhere that can say that better but moral of the story here is, a granola bar failure lead to a granola chunk success.
As I was attempting to cut these into uniform bars, they sort of formed more “chunk”-like shapes, with some of the oat mixture crumbling to the sides. Side note – this is why it is very important to listen to my instructions and press down firmly before baking and let them cool completely in the fridge prior to cutting. Back to the story- my husband came by, grabbed a chunk, moaned in delight, and the rest, as they say, is history.
These granola chunks are loaded with dark chocolate and dried cranberries and make the perfect afternoon snack. You can wrap them individually in plastic wrap and freeze them for a grab-and-go option or store them for about a week in a sealed container at room temperature.
My granola bar failure is your chocolate snack reward. And lets face it, chocolate granola chunks just sounds so much better than your boring old granola bars, no?
Chocolate and Dried Fruit Granola Chunks
Adapted from Smitten Kitchen
- 2 1/2 Cups oats
- 1/2 cup oat flour (or grind oats in the food processor until finely ground)
- 1 1/2 Cups unsweetened shredded coconut
- 2/3 cups quinoa (raw)
- 1/2 Tsp salt
- 1 cup dried cranberries or raisins
- 1 cup chopped dark chocolate
- 1/2 cup all natural peanut or almond butter
- 1/2 cup honey
- 1/2 cup canola oil
These granola chunks tend to be a bit crumbly, so make sure to press down really well before baking and cool in the fridge. The odd crumbly bits are delicious sprinkled over yogurt or ice cream.
||Preheat oven to 350 degrees and line a 9 x 13 baking dish with parchment paper so that it hangs over the sides a little. |
||In a large bowl combine oats, oat flour, quinoa, coconut, salt, chocolate chunk and dried fruit. Mix to combine. |
||In a small bowl combine oil, peanut butter, and honey. Mix to combine. Pour wet ingredients over oat mixture and stir until evenly coated. Pour into prepared pyrex and spread out evenly, pressing down as you go. Take another piece of parchment and use it to protect your hands as you press down very hard, spreading the mixture as flat as you can to the edges. |
||Place in the oven and bake for 30 minutes, until edges are golden brown. Remove and let cool in the fridge until cold, a couple hours or over night. |
||Once fully cool, cut bars into squares or chunks. Some of the oat mixture may crumble a bit but you should get about 30ish chunks of delicious oats and chocolate. Store at room temp or wrap them individually and freeze them, defrosting for about an hour before you wish to eat. |