Chocolate Hazelnut Granola Bars
Delight in these Chocolate Hazelnut Granola Bars, a perfectly balanced snack with crunchy oats, toasted hazelnuts, and a naturally sweet date base. Finished with a drizzle of rich dark chocolate, they are high in fiber, protein, and good fats—ideal for breakfast, an afternoon treat, or a grab-and-go energy boost.
Equipment
- 1 × 23 cm (9-inch) square baking pan
- 1 × Baking tray
- 1 × food processor
- Parchment Paper
- Mixing bowl
- Spoon or spatula
Ingredients
Bars Base:
- 270 g rolled oats
- 140 g whole hazelnuts
- 160 g pitted Medjool dates
- 120 ml maple syrup
- 80 g smooth peanut butter or alternative nut butter
- 30 ml coconut oil
- 45 ml water
- ¼ tsp fine salt
- 30 g cocoa powder
Topping:
- 50 g dark chocolate
Instructions
- Toast the Oats: Preheat your oven to 180°C (350°F). Spread the rolled oats evenly across a baking tray so they are in a single layer. Bake for 20 minutes, stirring halfway through to ensure even browning. The oats should turn golden and emit a nutty aroma. Remove from the oven and let them cool completely to retain their crunch.
- Roast and Prepare the Hazelnuts: Place the whole hazelnuts on a separate baking tray and roast them in the oven for 15 minutes, either at the same time as the oats or afterward. Once lightly golden and fragrant, remove from the oven and allow to cool slightly. Rub the hazelnuts with a paper towel, clean cloth, or your fingers to remove most of the skins. Roughly chop half and leave the other half whole for blending later.
- Make the Date Paste: In a food processor, combine the pitted Medjool dates, smooth peanut butter (or preferred nut butter), maple syrup, coconut oil, water, salt, and the whole roasted hazelnuts. Blend until a smooth, sticky paste forms. Scrape down the sides as needed to ensure all ingredients are fully incorporated. This paste serves as the natural sweetener and binder for the bars.
- Mix the Dry Ingredients: In a large mixing bowl, combine the toasted oats, chopped hazelnuts, and cocoa powder. Stir thoroughly until evenly distributed. Ensure any cocoa powder clumps are broken up so the chocolate flavor spreads evenly throughout the mixture.
- Combine Paste with Dry Ingredients: Add the smooth date paste to the oat mixture. Using a wooden spoon, spatula, or your hands, mix thoroughly until every oat flake is coated and the mixture holds together well. This step ensures the bars have a consistent chewy texture.
- Prepare the Baking Pan: Line a 23 cm (9-inch) square baking pan with parchment paper, leaving extra overhang for easy removal. Dab the pan with a little butter or coconut oil to help the parchment stick and prevent the mixture from sticking.
- Press Mixture into Pan: Transfer the oat and date mixture into the prepared pan. Using the back of a spoon, spatula, or your hands, press the mixture firmly and evenly into the pan, creating a level and compact surface. Firm pressing ensures the bars hold together after chilling.
- Chill Until Firm: Place the pan in the refrigerator for at least 2 hours. This step allows the bars to set properly, making them easier to slice and handle. For best results, leave them slightly longer if your kitchen is warm.
- Slice the Bars: Lift the bars from the pan using the parchment overhang. Place on a cutting board and slice the square in half, then each half into 6 bars, yielding 12 uniform pieces. Use a sharp knife and wipe it clean between cuts for tidy, even bars.
- Add the Chocolate Drizzle: Melt the dark chocolate in short 20-second bursts in the microwave, stirring after each burst to prevent burning. Drizzle over the bars using a spoon or piping bag. Let the chocolate set at room temperature or in the fridge for a few minutes before serving.
- Serve and Enjoy: Once the chocolate has set, the bars are ready to enjoy. Perfect for breakfast, snacks, or an energy boost, they are best stored in an airtight container at room temperature for up to 1 week or refrigerated for up to 2 weeks. Each bar is packed with fiber, protein, and healthy fats for a satisfying and nutritious treat.
Notes
- Step-by-step photos can be very helpful, especially when making the date paste and pressing the mixture into the pan.
- Toasting the oats is optional but highly recommended for added flavor and crunch. Adjust the toasting time based on your preferred level of browning.
- Removing the hazelnut skins can be done quickly by rubbing them with a towel while still slightly warm; don’t worry if a few skins remain.
- Use your hands when mixing the sticky date paste with the dry oats for better incorporation.
- Ensure the bars are refrigerated for at least 2 hours to achieve the perfect chewy yet firm texture before slicing.
