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Chocolate-Avocado Breakfast Bars
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4.77 from 13 votes

Chocolate-Avocado Breakfast Bars

These breakfast bars are sweet, crunchy, and incredibly satisfying.
Prep Time35 minutes
Cook Time35 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: avocado, breakfast bars, chocolate snack, granola bar
Servings: 12 bars
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

  • 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.

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.
 

Nutrition

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