Low Sodium Mocha Crunch Granola Bars

Total time1 hr 20 min

Prep time15 min

Cook time5 min

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Ingredients

12 servings

For the bars

2 cups gluten free rolled oats
½ cup pumpkin seeds (pepitas)
Trader Joe's Raw Pumpkin Seeds
See all
¼ cup dark chocolate chips (70% cacao or higher)
2 tsp instant espresso powder
2 tsp cocoa powder (unsweetened)
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the binding syrup

½ cup maple syrup
¼ cup almond butter (smooth, no added sugar)
2 tbsp coconut oil
1 tsp vanilla extract

Instructions

1
Line an 8×8-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a large mixing bowl, combine the rolled oats, pumpkin seeds, cocoa powder, instant espresso powder, and salt, stirring until evenly mixed.
2
In a medium saucepan over medium heat, combine the maple syrup, almond butter, and coconut oil. Stir constantly until the mixture is smooth and just begins to bubble at the edges, about 3–4 minutes. Remove from heat and stir in the vanilla extract.

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