Chocolate-Avocado Breakfast Bars

4.77 from 13 votes

Stack of Chocolate Avocado Breakfast Bars with an avocado in the background

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
4.77 from 13 votes

Chocolate-Avocado Breakfast Bars

By: Valentina K. Wein
These breakfast bars are sweet, crunchy, and incredibly satisfying.
Prep: 35 minutes
Cook: 35 minutes
Total: 1 hour 10 minutes
Servings: 12 bars


  • 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" (see note)
  • ½ pound dark chocolate, finely chopped
  • ½ ripe avocado, medium-large
  • 3 tablespoons honey


  • Preheat the oven to 375°F, and line an 8x8-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.)
  • 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°F oven until it's golden brown, about 20 minutes. (Do not wash the bowl you mixed in -- set it aside for later.)
  • 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 a photographic guide to peeling and cutting an avocado.)
  • Pour the melted chocolate into the saved mixing bowl and add the mashed avocado and honey. Mix until smooth.
  • Once the oat mixture is out of the oven pour it into the chocolate-avocado mixture, along with the popped amaranth.
  • 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.
  • Cover the pan with plastic wrap and refrigerate for at least 3 hours, and ideally overnight, before cutting it into 12 evenly sized bars.


To pop amaranth:
Heat a dry, large, deep skillet -- that has a lid -- over high heat until extremely hot. Carefully add about 1 teaspoon of amaranth grains, cover the pot, and allow them to pop while shaking side-to-side constantly. If they don't start popping within about 5-10 seconds, the pan isn't hot enough.
As soon as the popping slows, quickly and carefully pour into a large bowl. The goal is to get as many to pop as possible, but not to let them burn - if there are some unpopped ones, that's okay. Repeat the process, 1 teaspoon at a time, until all the amaranth is popped.


Calories: 298kcal, Carbohydrates: 27g, Protein: 5g, Fat: 19g, Saturated Fat: 11g, Sodium: 103mg, Potassium: 264mg, Fiber: 5g, Sugar: 9g, Vitamin A: 20IU, Vitamin C: 1mg, Calcium: 39mg, Iron: 3.5mg
Like this recipe? Rate and comment below!
Want another recipe that uses popped amaranth? Try these Honey Nut Amaranth Alegrias. Just three ingredients, and they’re divine!

Or try these No-Bake Energy Bites or Homemade Lara Bars.

About the Author

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, InstagramPinterest, and Twitter.

A photo of Andrew Wilder leaning into the frame and smiling, hovering over mixing bowls in the kitchen.

Welcome to Eating Rules!

Hi! My name is Andrew Wilder, and I think healthy eating doesn’t have to suck. With just three simple eating rules, we'll kickstart your journey into the delicious and vibrant world of unprocessed food.

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October 15, 2014 5:46 pm

5 stars
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!

October 13, 2014 6:24 pm

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.


Reply to  WEN
October 15, 2014 5:43 pm

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.

October 11, 2014 2:21 pm

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

October 11, 2014 12:12 pm

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

Reply to  valentina
October 17, 2014 5:02 pm

Thank you!

Reply to  Karin
October 15, 2014 5:39 pm

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

October 10, 2014 1:00 pm

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

Sharon Frye
October 9, 2014 8:28 am

What is amaranth

October 9, 2014 8:16 am

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

October 9, 2014 8:06 am

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

October 9, 2014 7:57 am

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