Chocolate-Avocado Breakfast Bars

Valentina K. Wein is a recipe developer, food photographer and owner of the popular food blog, Cooking On The Weekends. Her focus is working with whole foods to create beautiful, comforting recipes for casual entertaining. Outside the worlds of food and photography, Valentina’s other passion is her family (including her two young boys, her husband and her dog, Maple.)

You can also keep up with Valentina’s recipes on Facebook, Google +, Pinterest, and Twitter.

Chocolate-Avocado Breakfast Bars

How about adding a whole bunch of nutrients to delicious, unprocessed chocolate to get you going in the morning?

These breakfast bars are sweet, crunchy, and incredibly satisfying. You might even feel like you’re having a treat — oh wait, you are!  Chocolate-Avocado Breakfast Bars taste like a treat and they’re packed with unprocessed goodness.  So when you enjoy this recipe, you’re actually treating your body as well as you’re treating your palate.  Scrumptious and healthy — all in one.  Perfect.

Chocolate-Avocado Breakfast Bars
5 from 3 votes

Chocolate-Avocado Breakfast Bars

Makes 1 dozen bars
Course Snack
Cuisine American
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Yield 12 bars
Calories 298 kcal
Author Valentina K. Wein


  • 2 cups oats
  • ½ cup almond meal
  • ½ cup shredded unsweetened coconut
  • ½ teaspoon sea salt
  • ¼ cup coconut oil melted, plus 2 teaspoons
  • 3 tablespoons amaranth "popped" (here's how to pop it)
  • ½ pound dark chocolate finely chopped (here's information on unprocessed chocolate)
  • ½ ripe avocado medium-large
  • 3 tablespoons honey


  1. Preheat the oven to 375 degrees F, and line an (8 X 8-inch) baking pan with parchment paper. Set aside. (Use a large piece that will cover the sides and cut slits in each corner so that it will lay flat.)
  2. Add the oats, almond meal, shredded coconut and salt into a large mixing bowl. Drizzle with the coconut oil, mix until everything is evenly coated, and then pour the mixture onto a baking sheet and roast in the preheated 375 degree F oven until it's golden brown, about 20 minutes. (Do not wash the bowl you mixed in -- set it aside for later.)
  3. While the oat mixture is roasting, melt the chocolate in the top of a double boiler and mash the avocado with a fork until it's as smooth as possible -- you will need ½ cup. (Here’s How to Peel and Cut an Avocado: A Photographic Guide.)
  4. Pour the melted chocolate into the saved mixing bowl and add the mashed avocado and honey. Mix until smooth.
  5. Once the oat mixture is out of the oven pour it into the chocolate-avocado mixture, along with the popped amaranth.
  6. Stir until everything is evenly blended and pour it into the parchment-lined baking pan. Use your hands to firmly press down, spreading it evenly into the corners of the pan. Then use a large, flat-bottomed metal spatula to press down again, to flatten it evenly.
  7. Cover the pan with plastic wrap and refrigerate for at least 3 hours, and ideally overnight, before cutting it into 12 evenly sized bars.


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27 Comments on "Chocolate-Avocado Breakfast Bars"

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I have some puffed kamut, can I use that instead of the popped amaranth?


i have everything on hand except for the amaranth- is there anything else I could possible substitute?


Same question on the amaranth – anything else i could use? Chia seeds? sunflower seeds etc?

Sharon Frye

What is amaranth

Greg Henry

These breakfast bars are sweet, crunchy, and incredibly satisfying (and so very you). Gorgeous. GREG


Would flax meal work in place of almond meal for nut free?


I used flax seed meal and it still turned out good!


I’d really like to see nutritional info for these bars. Could you post that?


This popping amaranth is garbage!! I seriously tried to pop it with almost every pan I had. Hot hot pans. Which didn’t pop it, just burn it to a crisp. A very few would pop here and there – not really any at all. Now I am stuck with this expensive bag of amaranth. I best figure out how else to use it. I am moving on to the granola part, giving up on the amaranth.



I admit I burned it the first time completely and I mean black but I thought a HOT pan meant HOT! I turned down heat and then I heard the popping and when it stopped I took off. It works but if like mean you wasted a couple spoonfuls first. Try again.


I made these yesterday. I thought two things were funny. I read the chocolate article in Unprocessed Challenge 2013 on chocolate and substitutions. I did the NO NO and substituted cocoa powder (what I have on hand) for the dark chocolate. 2nd thing funny is I thought my avocado was okay….weeeeell when I opened some of it was not eatable. So I used sweet potato. I took a piece to work for breakfast! OMG! Delicious and I am so surprised! The flavor and textures…. GOOD!

Laura MacPhee

OMG! I could eat one of these for breakfast every day for the rest of my life!!! Made them last night and it was pretty easy. Popping amaranth is fun!

Kristine Duncan

I just made this recipe and I’m waiting patiently while they chill in the fridge.

I did a nutrition analysis on them for myself and thought I’d share since Beverly asked. I replaced the amaranth with 1 tablespoon hemp seed and 4 teaspoons chia seed based on Valentina’s suggestion in the comments. 1/12 recipe has 323 calories, 19 g fat, 34 g carbohydrate, and 7 g protein.

Linda Love

What a huge surprise. Didn’t expect to like these very much, but I LOVE them. Always have some in the fridge as a last minute substitute for a meal–or to tide me over in-between. They really do the trick. Plus I get my chocolate fix without all the bad stuff in the chocolate I normally eat. Love the texture, too. I do need to find other recipes to make with all this amaranth I now have. 🙂