Chocolate-Avocado Breakfast Bars

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
4.7 from 10 votes
Print

Chocolate-Avocado Breakfast Bars

These breakfast bars are sweet, crunchy, and incredibly satisfying.

Course Breakfast, Snack
Cuisine American
Keyword avocado, breakfast bars, chocolate snack, granola bar
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Yield 12 bars
Calories 298 kcal
Author Valentina K. Wein

Ingredients

  • 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

Instructions

  1. 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.)

  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°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 a photographic guide to peeling and cutting an avocado.)
  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.

Recipe Notes

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.

 

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.

Subscribe
Notify of
guest
Recipe Rating




Name
Email

This site uses Akismet to reduce spam. Learn how your comment data is processed.

31 Comments
Inline Feedbacks
View all comments
Tanya
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!

WEN
WEN
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.

Gah.

Tanya
October 15, 2014 5:43 pm
Reply to  WEN

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.

Beverly
Beverly
October 11, 2014 2:21 pm

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

Karin
Karin
October 11, 2014 12:12 pm

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

Karin
Karin
October 17, 2014 5:02 pm
Reply to  valentina

Thank you!

Tanya
October 15, 2014 5:39 pm
Reply to  Karin

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

Sippitysup
October 10, 2014 1:00 pm

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

Sharon Frye
Sharon Frye
October 9, 2014 8:28 am

What is amaranth

Sharon
Sharon
October 9, 2014 8:16 am

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

mel
mel
October 9, 2014 8:06 am

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

Stella
Stella
October 9, 2014 7:57 am

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