Low Iodine Mocha Crunch Granola Bars
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Learn more →Ingredients
12 servings
For the bars
- 2 cups gluten free rolled oats
- ½ cup pumpkin seeds (pepitas)
- ¼ cup dark chocolate chips (70% cacao or higher)
- 2 tsp instant espresso powder
- 2 tsp cocoa powder (unsweetened)
- ¼ tsp fine salt
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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