Chocolate Peanut Butter Brownie Granola Bites
User Reviews
4.7
Chocolate Peanut Butter Brownie Granola Bites
Description
This recipe combines dry granola ingredients like oats, finely chopped almonds, shredded coconut, cocoa powder, almond flour, and chocolate chips with a wet syrup made from creamy peanut butter, unsweetened applesauce, pure maple syrup, melted coconut oil, and vanilla extract. The syrup is warmed until pourable before mixing with dry components to create a rich, chocolate-peanut butter batter with a fudgy texture.
Portioned into balls and baked at 350 degrees Fahrenheit for 10–12 minutes, the granola bites set on the outside while maintaining moistness inside. The use of coconut oil adds slight fudginess, although omitted it results in a slightly different, less gummy texture. The recipe suggests finely chopped almonds using slivered or sliced almonds processed in a blender, and allows substitution of almond flour with all-purpose or oat flour. Dutch-process cocoa powder imparts a deeper chocolate note but is optional.
These bites are an energy-rich snack combining chocolate and peanut butter with added textures from coconut and almonds. The brief baking time ensures the centers remain tender but are firm enough to hold their shape.
Ingredients
Granola Mixture:
- 2 cups quick oats or old-fashioned oats pulsed in a blender
- 1 cup almonds finely chopped, see note
- ¾ cup shredded coconut sweetened or unsweetened
- ½ cup cocoa powder natural, unsweetened, or Dutch-process; see note
- ½ cup almond flour see note
- 1 cup mini chocolate chips
Syrup:
- 1 ¼ cup peanut butter creamy
- ½ cup applesauce unsweetened
- ½ cup pure maple syrup or honey
- ¼ cup coconut oil optional, melted, see note
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350 degrees F. Line half sheet pans with parchment paper; set aside.
- In a medium bowl, stir together the oats, almonds, coconut, cocoa, almond flour, and chocolate chips.
- In a medium bowl or liquid measuring cup, whisk together the peanut butter, applesauce, maple syrup, coconut oil and vanilla. Microwave or heat on low until pourable (don't overheat). Let it cool if it's too warm or the chocolate chips will melt.
- Pour the syrup mixture over the dry ingredients and mix until evenly combined.
- Scoop the batter into 2-tablespoon sized spoonfuls (I use a medium #40 cookie scoop) and roll into balls. Lightly grease your hands with cooking spray if the granola mixture is too sticky.
- Bake for 10-12 minutes just until the outside of the granola bites are set. Don't over bake or the middles might be dry.
Notes
- Finely chop almonds using slivered or sliced almonds in a blender to avoid turning them into almond butter.
- Both natural and processed cocoa powders work; Dutch-process offers a richer chocolate flavor.
- Substitute almond flour with all-purpose or oat flour if needed.
- Including coconut oil adds a fudgy texture; without it, bites may be slightly more gummy.
- The recipe uses creamy peanut butter; natural peanut butter can work if it is fairly smooth.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Bites
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Bite | |
| Calories | 167kcal | 8% |
| Carbohydrates | 14g | 5% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 1mg | 0% |
| Sodium | 46mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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