Chocolate Cereal Bars

by Maggie on March 15, 2011

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Craving chocolate, but it’s breakfast time?

I’ve got just the thing for you.

Personally, I like my chocolate to be dark. The darker the better. I think it’s because of the little chocolate buzz I get. Oh, and it helps to know that dark chocolate is a brain food!

These chocolate cereal bars are an easy, nutritious, and incredibly satisfying nut-free snack for your little ones who are headed to school. But they’re also great for you when you need a chocolate fix but want something that will get you to dinnertime. Or to lunchtime (because sometimes we need to start our day with chocolate).

Chocolate Cereal Bars

I love this recipe’s versatility (that and the intense chocolate flavor). All out of sunflower seeds? Use pumpkin seeds. Sensitive to gluten-free oats? Use quinoa flakes. Want to add some goji berries? Go for it!  So easy, just the way gluten-free living should be.

200 grams unsweetened chocolate (we use Cocoa Camino)

2 tbsp coconut oil

1 cup brown rice syrup

1 tsp vanilla

1/4 tsp sea salt

2 cups certified gluten-free oats (we use Cream Hill Estates)

1 cup sunflower seeds

1 1/2 cups quinoa puffs

1 1/2 cups millet puffs

Line a 9×13 inch pan with parchment, or grease with lightly with oil (I use coconut oil).
Using a double boiler (or a glass bowl set on top of a pot of water), melt chocolate with coconut oil. Remove from heat and stir in rice syrup, vanilla, and sea salt. Pour mixture into a large bowl. Add oats, sunflower seeds, quinoa puffs, and millet puffs. Stir until well combined and press into prepared pan.

Place in the fridge until cool. Cut and serve as craved needed, or cut into squares and wrap in plastic. Pop them in the freezer for future lunchboxes (or an emergency chocolate stash).

More no-bake chocolate treats from the blog-o-sphere:
Gluten-Free Easily’s Almond Chocolate Double Coconut No-Bake Cookies
Cook It Allergy Free’s Salty Chocolate Bites
Gluten-Free Gigi’s Dairy-Free Fudge
Diet, Dessert N Dogs’ Chocolate Almond Mousse

This recipe is linked to:
Slightly Indulgent Tuesday
Full-Plate Thursday
Gluten-Free Wednesdays