Mini-batch Granola Bark

No ratings yet

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

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

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!

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.