Chocolate Peanut Granola Bark
This Chocolate Peanut Granola Bark is a TRS staple for a reason — it’s chocolatey, packed with nutrients and cheaper than buying boxes of processed snacks. Make once, snack all week. Low FODMAP – use maple syrup over honey. Instead of the banana, increase the amount of maple syrup to 1/3 cup as well as increase the amount of melted coconut oil to 1/3 cup.
Serves: 10
Time: 25 minutes
Ingredients –
1 cup rolled oats (GF option: soaked buckwheat groats)
1 cup coconut flakes
½ cup peanuts, roasted and chopped
¼ cup chia seeds
1 banana, mashed
2 tbsp coconut oil, melted
3 tbsp maple syrup
⅓ cup cacao powder
½ tsp sea salt
To Top
½ cup peanuts, roasted and chopped
150g dark chocolate, melted
½ tsp sea salt
Simple Swaps / Additions
Rolled oats for soaked buckwheat groats.
Honey for maple syrup.
Peanuts for any other nut or seeds (pumpkin seeds / almonds / walnuts).
Coconut oil for butter.
Dark chocolate for your favourite chocolate.
If you don’t like bananas, leave it out and increase the amount of honey and melted coconut oil to 1/3 cup each.
Method –
Preheat the oven to 180°C.
In a large mixing bowl, combine all the granola bark ingredients and mix well.
Line a baking tray with baking paper, then spoon the granola mixture onto the tray. Use the back of a spoon to spread and flatten it evenly to about 0.5–1 cm thick.
Bake for 20 minutes, then turn off the oven, leave the door slightly open, and let the granola bark sit inside for another 30 minutes to dry out the banana.
Remove from the oven and place the tray in the freezer for 20 minutes to cool completely.
Drizzle the cooled granola bark with melted chocolate, then sprinkle over the chopped peanuts and sea salt. Return to the freezer for 10–15 minutes, or until the chocolate has fully set.
Once set, snap the bark into pieces and store in an airtight container in the freezer for up to 2 months.
Enjoy straight from the freezer!
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