Dark Chocolate Pumpkin Seed Granola Bars
Prep time
Cook time
Total time
Chocolaty granola goodness in snack form!
Serves: 24
  • 4 cups rolled old-fashioned oats
  • 1 cup crisped rice cereal (I like to use brown crisped rice, which you can find at markets like Sprouts)
  • ⅓ cup whole wheat flour
  • ⅓ cup fair trade cocoa powder
  • ½ cup shredded unsweetened coconut
  • Heaping ⅓ cup brown sugar
  • 1 cup chopped dark chocolate pumpkin seed barkTHINS (almost one 4.7-ounce package, with a little bark leftover to nibble on!)
  • Generous ½ teaspoon kosher salt
  • ⅔ fair trade coconut oil (I prefer coconut oil, the texture works a little easier for getting the chewy bar)
  • ⅔ cup honey
  • 1 teaspoon fair trade pure vanilla extract
  1. Preheat oven to 325º F.
  2. Combine oats, crisped rice, flour, cocoa powder, coconut, brown sugar, chocolate bark, and salt. Mix well.
  3. Combine oil, honey and vanilla. Whisk well. Add to dry ingredients and mix well (stir a lot!).
  4. Line a large cookie sheet with parchment paper. Pour granola bar mixture onto the lined cookie sheet. Using wet hands, press mixture out into a large, uniform rectangle, about 9”³ x 13”³ and ¾" - 1" thick.
  5. Bake for about 30 minutes until golden and dry to touch (watch out, it’s hot!), rotating pan at the 15 minute mark.
  6. Cool on the baking sheet for 10-20 minutes until cooled. Slide granola bar along with parchment paper onto a large cutting board. Let bars cool completely before cutting. Cut into bars using a long serrated knife. Makes 24 bars (8 rows, 3 columns). Bars will keep for several weeks in an airtight container.
Recipe by This Week for Dinner at https://thisweekfordinner.com/dark-chocolate-pumpkin-seed-granola-bars/