Snacks & Nibbles
Chocolate Bar Granola Almond, Savory-Sweet and Crunchy, Perfect for Lunchboxes
Prep
20 min
Cook
10 min
Servings
12
Level
Easy
Homemade chocolate bars layered with oat granola, roasted almonds, and dried cranberries, all coated in melted sweet-savory chocolate. The texture is crunchy with a chewy bite, perfect as an energy snack or a practical lunchbox treat that's totally addictive. Made without an oven, the process is super simple even for beginners.
🧂 Ingredients
🍽️ Servings: 12
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 300 grams dark cooking chocolate, roughly chopped
- 100 grams milk cooking chocolate, roughly chopped
- 150 grams instant oats
- 80 grams roasted almonds, roughly chopped
- 50 grams dried cranberries
- 3 tbsp honey
- 30 grams unsalted butter, melted
- 1/4 tsp fine salt
- 1 tsp coconut oil or neutral vegetable oil
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👩🍳 Instructions
- 1 Preheat the oven to 320°F (160°C). Toast the instant oats on a baking sheet for 8-10 minutes, stirring occasionally, until fragrant and lightly golden. Remove and set aside to cool.
- 2 Prepare a 7x7 inch (18x18 cm) square baking pan, line it with baking paper, leaving some overhang on the sides so it's easy to lift out later.
- 3 In a bowl, combine the toasted oats, chopped almonds, and dried cranberries, and mix well.
- 4 Melt the butter, mix it with the honey and fine salt, then pour it over the oat mixture. Stir until all the dry ingredients are evenly coated with the honey-butter mixture.
- 5 Pour the oat mixture into the baking pan, spread it out, and press down firmly using the back of a spoon or a flat-bottomed glass so it's compact and won't fall apart when sliced later. Place in the freezer for 15 minutes.
- 6 While waiting, melt the dark cooking chocolate and milk cooking chocolate together with the coconut oil using a double-boiler method (heat water in a pot, place a heatproof bowl on top without touching the water, stir the chocolate until smooth and glossy, over low heat).
- 7 Take the oat layer out of the freezer, pour half of the melted chocolate over it, and spread with a spatula until it covers the entire surface.
- 8 Return to the freezer for 10 minutes until the first chocolate layer sets (hardens when lightly touched).
- 9 Pour the remaining melted chocolate over the first layer as a second layer, spread it out, then chill again in the refrigerator (not the freezer) for at least 1 hour until completely firm.
- 10 Remove the pan from the refrigerator, lift the whole block out of the pan using the overhanging baking paper. Cut into 10-12 bars using a sharp knife that's been warmed briefly (dip in hot water, then wipe dry) so the cuts are clean and don't crack.
- 11 Store the chocolate bars in an airtight container in the refrigerator, and take them out 5 minutes before eating so the texture isn't too hard.
💡 Tips
• Use good-quality cooking chocolate (not cheap compound chocolate) so the melted result is glossier and tastes better.
• Press the oat mixture down as firmly as possible when leveling it in the pan—this is the key to keeping the bars from falling apart when sliced.
• You can swap the almonds for cashews or roasted peanuts based on preference, and the cranberries for raisins or chopped dried apricots.
• Store in the refrigerator in an airtight container; it will keep for up to 2 weeks.
📊 Nutrition Facts / serving
245
Calories (kcal)
4 g
Protein
15 g
Fat
26 g
Carbs
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