Ingredients

The following ingredients have 10 Servings
  • 1 cup flake cereal (50 g, like Special K, can also use rice puffs)
  • ¾ cup rolled oats (70 g)
  • ⅔ cup packed dried cranberries (125 g)
  • ½ cup unsweetened coconut flakes (30 g)
  • ⅓ cup fine/medium grind bulgur (75 g, can also use quinoa)
  • ¼ cup pumpkin seeds (30 g, pepitas)
  • ¼ cup sunflower seed kernels (30 g)
  • ½ cup honey (118 mL)
  • 1 tsp vanilla extract
  • 1 bar dark chocolate (200 g)

Instruction

  • In a large bowl, combine cereal, oats, cranberries, coconut flakes, bulgur, and seeds.
  • Combine honey and vanilla in a small sauce pan and bring to a boil over medium/high heat. Boil, stirring frequently for 5 minutes.
  • Quickly stir hot honey into dry ingredients until well incorporated (you may need to use your hands!)
  • Line an 11x7 inch (28x17 cm) rimmed baking sheet with parchment paper (or whatever sized dish you have!) Press granola mixture into pan, using the bottom of a clean cup to really pack it tightly. Set in refrigerator or freezer for 10 to 20 minutes to cool and harden.
  • Melt chocolate in microwave or using the double boiler method (I recommend the double boiler, less likely to burn it!*)
  • Get your granola and cut it into 8 (pretty big) to 12 (smaller) rectangles.
  • Transfer chocolate to a shallow dish or plate. Dip the granola bars so that the top is covered with chocolate and the bottom is naked. Set on parchment paper and refrigerate a few minutes to harden.