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!
A healthy, protein-and-fiber-packed energy bomb for those on-the-go breakfast and snacking needs! These no-bake granola bars have tons of healthy superfoods inside with chocolate chips and a heavy chocolate drizzle for good measure!
2 tablespoons sesame seeds, plus extra for sprinkling the tops
Pinch of kosher salt
1 cup (170 grams) mini chocolate chips
CHOCOLATE DRIZZLE:
1/2 cup (85 grams) semisweet chocolate, coarsely chopped
1 tablespoon coconut oil
Instructions
Line a 9 x 13-inch baking pan with parchment paper to form handles to lift the granola bars out. Spray the paper with nonstick cooking spray.
In a small saucepan, combine the butter, tahini, honey and brown sugar over medium heat. Melt together, whisking frequently, until the mixture is smooth. Let cool to room temperature before proceeding.
Combine the old-fashioned and quick-cooking oats, brown rice cereal, flaxseed, chia seeds, hemp hearts, sesame seeds and salt in a large mixing bowl. When the tahini mixture is cool, pour over the oats and stir with a spatula, ensuring all the ingredients are coated. Gently stir in the mini chocolate chips. Press the granola mixture into the prepared baking pan, using your fingers to press into an even layer. Sprinkle the tops with sesame seeds. Drizzle with the chocolate mixture and refrigerate for at least 4 hours. Use the parchment handles to remove the bars from the pan; cut into 12 even rectangles.
Notes
Inspiration: Chocolate-Drizzled Tahini Granola Bars from The Pretty Dish by Jessica Merchant
