Easy No-Bake Chocolate Oat Bars
A wholesome, crunchy granola featuring figs, coconut, walnuts, and almonds, lightly sweetened and spiced for a naturally energizing breakfast or snack.
Equipment
- 1 arge baking sheet
- 1 sheet of parchment paper
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
- 1 Wooden spoon or silicone spatula
Ingredients
- 3 ½ cups 350 g rolled oats or 5-grain flakes
- 1 cup 100 g walnuts, coarsely chopped
- 1 cup 100 g almonds, coarsely chopped
- ½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon vanilla extract
- ½ teaspoon sea salt
- 3 tablespoons flaxseeds
- ½ cup 125 ml melted coconut oil or extra-virgin olive oil
- ½ cup 125 ml honey or maple syrup
- 1 cup 50 g unsweetened coconut flakes
- 1 cup 200 g chopped dried figs
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 320°F (160°C) to ensure a steady, even baking temperature. Line a large baking sheet with parchment paper to prevent sticking and make cleanup simple. Make sure the sheet is wide enough to hold the granola in a single, even layer for optimal toasting.
- Combine Dry Ingredients: In a large mixing bowl, add the rolled oats (or 5-grain flakes), chopped walnuts, chopped almonds, ground cardamom, ground cinnamon, vanilla extract, sea salt, and flaxseeds. Use a wooden spoon or silicone spatula to thoroughly mix all dry ingredients until evenly distributed and aromatic.
- Incorporate Wet Ingredients: Pour the melted coconut oil (or olive oil) over the dry mixture and stir well to coat the oats and nuts completely. Next, drizzle the honey or maple syrup over the mixture, stirring again until the oats and nuts are evenly coated and sticky, ensuring every piece is lightly sweetened.
- Step 4 – Spread Granola on Baking Sheet: Transfer the granola mixture to the prepared baking sheet and spread it into an even layer approximately ½-inch thick. This ensures consistent browning during baking and prevents clumping in some areas while under-toasting others.
- Bake the Granola: Place the sheet in the preheated oven and bake for 20–25 minutes, stirring the granola halfway through at around 10 minutes to ensure even browning. Keep a close eye on it during the last few minutes, as granola can quickly go from golden to over-browned.
- Cool and Add Dried Fruit: Once golden brown and fragrant, remove the baking sheet from the oven and allow the granola to cool completely for about 15 minutes. Once cooled, crumble it into bite-sized clusters and gently fold in the chopped dried figs, taking care not to crush them.
- Store and Serve: Transfer the granola into an airtight container to maintain its crunch and freshness. Store at room temperature for up to 3–4 weeks or in the refrigerator for up to 6 weeks. Enjoy as a topping for yogurt, smoothie bowls, or simply as a snack.
Notes
- Use old-fashioned rolled oats or a 5-grain flake mix for the best texture and flavor.
- Toast nuts lightly in the oven before mixing for an extra layer of aroma and crunch.
- Add the dried figs only after baking to prevent them from burning or becoming bitter.
- Stir the granola halfway through baking to ensure even browning and avoid clumping.
- Adjust sweetness to taste with honey or maple syrup; start with less and add more if desired.
- Let the granola cool completely before storing to maintain its crisp texture.
- Store in an airtight container to preserve freshness and crunch for several weeks.
