Brownie Granola Bars

What happens when a rich fudgy brownie meets a nutty granola bar?! You get these seriously addicting Brownie Granola Bars. The best of both worlds in one delicious little snack.

I’m not a huge fan of classic granola bars, so I had to come up with a better version. Well, these chocolatey bars are still super nourishing, but they taste like dessert. They are loaded with healthy fats, nutritious oats, antioxidant-rich cacao to keep your energy up; and are sweetened with dates and a little coconut nectar! There’s also coffee in them, but you can use water instead if you don’t tolerate caffeine. They are the perfect lazy morning breakfast, snack or even dessert.

These incredibly flavorful granola bars are like a rich, fudgy brownie studded with nuts, seeds and whole grains. Chewy and crunchy at the same time! They’re so good it’s nearly impossible eating just one, so be warned.

You should also know these brownie bars are gluten-free, vegan, naturally sweetened, oil-free and so decadent.

If you try this yummy treat, let us know what you think. Tag us on Instagram @mondaydreamsblog or leave a comment below, we love hearing from you. We really do!

Brownie Granola Bars

Hearty, fiber-rich and incredibly delicious Brownie Granola Bars. A cross between your favorite fudgy dessert and a nutty bar. Made with wholesome ingredients, but so rich, chewy and chocolatey. The perfect quick breakfast or on-the-go snack.

Prep Time 15

Cook Time 25

Servings 12 bars

Ingredients

½ cup pecans
½ cup pumpkin seeds
½ cup buckwheat groats
1 cup oats
2 Tbsp hemp seeds
1 cup dates, tightly packed
2 shots of espresso - equals ½ cup*
5 Tbsp tahini - can sub almond or cashew butter
3 Tbsp cacao powder
2 Tbsp coconut nectar or maple syrup
1 tsp pure vanilla extract

Instructions

Preheat the oven to 180°C / 350 F.
Place pecans and pumpkin seeds in a food processor and pulse to roughly chop. I like everything in a similar size. Transfer the mixture to a big bowl. Don't wash the food processor, you'll use it again.
Add buckwheat groats, oats, hemp seeds to the bowl with the pecan/pumpkin seed mixture. Set aside.
Place dates, coffee, tahini, cacao powder, coconut nectar (or maple syrup) and vanilla extract in the food processor and blend until smooth and creamy. You will need to stop a few times to scrape down the sides. Be patient, it will be worth it.
Add the date mixture to the big bowl with the other ingredients. Mix well to coat.
Transfer the mixture to a parchment-lined baking pan (size 9x9 inch/23x23 cm). Press the mixture down using the bottom of a measuring cup; press into an even layer.
Bake for 25-30 minutes, until your kitchen smells divine and the edges are starting to brown.
Remove from the oven and let it cool. Then lift out of the pan and cut into 12 bars.
Store in an air-tight container for up to five days or in the freezer for up to a month.
Enjoy!