Crunchy granola on the bottom, chocolate and nuts on the top, it’s crunch lovers fav treat.

Made from a few simple ingredients and can be customized with any nuts and seeds you like.

Pro tip: You can sub some of the oats for the granola crust for crushed nuts or seeds to add extra EXTRA crunch. Use the same nuts/seeds you used to sprinkle on top to amplify the nutty flavor.

Pistachio lover husband approved. For my picky child I made this nut-free and it was still a crunchy hit. Next time I’ll use rainbow sprinkles for her.

Let me know if you give this one a try!

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Mini-batch Granola Bark

Prep Time10

Cook Time15

Assembly Time5

Course: Breakfast, Dessert, Snack

Keyword: bark, chocolate, chocolate bark, gluten-free, granola, granola bark, granola bars, oatmeal, pistachio, plant-based, vegan

Servings: servings

Calories: 128kcal

Equipment

Junior loaf pan or muffin pan

Ingredients

Flapjacks

1/2 cups quick oats (40 g) you can sub some of it for crushed nuts/seeds or shredded coconut as well
1 tbsp nut/seed butter (16 g) sub melted (plant) butter or coconut oil
1 tbsp maple syrup (21 g)
drop of vanilla extract
pinch of salt

Chocolate coating

2 tbsp chocolate chips (28 g)
1/2 tsp coconut oil (2 g)
1 tbsp chopped nuts or seeds (7 g) I used chopped pistachios

Instructions

Preheat oven to 350F and line your loaf pan with parchment. See link in recipe notes for the loaf pan I like to use (you can also use muffin pan).
In a small bowl add nut butter, maple syrup and salt, mix. Microwave can help soften your nut butter. Stir in the oats.
Press the mixture into the pan. Bake for 12-13 minutes until edges are slightly brown. Let it cool a bit.
In a small bowl add chocolate and coconut oil. Microwave 30 sec at a time, stir until all chocolate is melted and a ganache forms.
Pour chocolate coating over the cooled granola base, tap on the kitchen counter to even it, sprinkle nuts/seeds and freeze/refrigerate to set.
Slice into bite size squares or break apart how you like, and enjoy!

Notes

If all you have is rolled oats, pulse them in a food processor or blender to break down the consistency and use it as you would quick oats.
Here are the 3.75 x 5 inch pans I like to use for my mini-batch bar recipes. You can use any small pan and slice differently, or use muffin tins and make 4 single-serving cups.