Nitrate & Nitrite Free Mocha Crunch Granola Bars
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!