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Homemade Multigrain Bars

Anelia TerzievaAnelia Terzieva
Chef
117713
Nadia Galinova
Translated by
Nadia Galinova
Homemade Multigrain Bars
Image: Anelia Terzieva
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Preparation
10 min.
Cooking
10 min.
Тotal
20 min.
Servings
6
"Eat with pleasure and without guilt - these breakfast bars are homemade and very tasty"

Ingredients

  • for 6 bars
  • oats - 1 bowl
  • pumpkin seeds
  • flaxseed
  • sesame seeds
  • dried fruit - optional
  • oats
  • nuts - 1.8 oz (50 g) optional (I used hazelnuts)
  • honey - 3 tbsp.
  • coconut oil - 2 tbsp.
  • dark chocolate - 2.8 oz (80 g)
measures

How to make

Toast the oats briefly in a non greased pan until they have lightly browned.

Also do with the coarsely chopped nuts and seeds. I use a pan lid or a splash guard when frying because some seeds or for example pumpkin seeds pop and fly when cooked.

Melt the honey along with the coconut oil in a water bath. Mix everything in a large bowl until everything is absorbed. Distribute the mixture in silicone molds.

If you are going to add chocolate, this is the time to add it. Melt it in a water bath and carefully apply a layer on the bars. The chocolate makes them come together even better, besides the great taste.

Place the molds in the freezer for 10-15 minutes, then transfer them into the refrigerator. They harden quickly and are ready for immediate consumption.

Don't keep them out of the fridge for a long time, because without the presence of firming agents or stabilizers, the butter and chocolate soften quickly and you risk the bars falling apart.

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