On the quest to try yet again to get in the habit of eating breakfast on a regular basis, I was in search of something quick, easy and perfect for on-the-go mornings because the whole reason I don’t eat breakfast is because I literally roll out of bed at the last possible moment I can to still be on time and look presentable for wherever I’m going. I found these chocolate-drizzled, superfood-loaded, gluten-free, no-bake tahini granola bars in Jessica Merchant’s The Pretty Dish and knew they were a must-try recipe. 
They’re loaded with old-fashioned and quick-cooking oats, brown rice cereal, flaxseed, chia seeds, hemp hearts and sesame seeds for a hit of fiber, protein, energy and sweetness in the morning. The dry ingredients are held together with a delicately sweet-salty mixture of butter, tahini, brown sugar, honey and vanilla. While tahini is generally used-and more widely recognized-as a savory ingredient, it is peanut butter’s slightly more sophisticated cousin that is so well suited to sweet recipes too. One of my favorite ways to use it is in these tahini-chocolate chip cookies! This is my favorite tahini-I always have some in the pantry or refrigerator! In this granola bar recipe, it adds a slightly bitter, rich note that elevates these from your standard kid-friendly chocolate chip granola bars to something your adult self will appreciate. But I would be willing to bet kids would still love these! They do have chocolate chips and a heavy drizzle of melted chocolate on top to suit everyone.
These come together quickly because they are a no bake recipe; the wet ingredients hold the granola mixture together so all you have to do is press into a pan and let set. Drizzle with chocolate and let set before slicing into bars, and throw in lunch bags, take to kids’ sports practices, grab for quick breakfasts or mid-day snacks, or enjoy as a *healthier* dessert when you really need something sweet and chocolatey!
[tasty-recipe id=”35763″]
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