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brownie-granola-bars

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 minutes
Cook Time 25 minutes
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!

Notes

*Coffee gives it a beautiful depth of flavor, but if you don’t consume caffeine, you can use water instead.