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Breakfast / Brunch

Chocolate-Dipped Granola Bars with Cashews & Currants

If you’re a fan of granola bars, you’re in for a treat. Not only are these homemade breakfast bars sweet, nutty, and dipped in chocolate, but they’re also packed with heart-healthy ingredients like cashews, currants, flax seeds, and chia seeds.


8 bars

Total Time

about 1 hour

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Preheat oven to 350°. Coat an 8×8-inch pan with nonstick spray.

Toast oats and cashews on separate baking sheets until golden, 20 minutes.

Purée 1 cup cashews with oil in a mini food processor until smooth. Grind flax seeds in a spice grinder until fine.

Heat honey, brown sugar, salt, and cinnamon in a saucepan over medium until sugar dissolves, 34 minutes. Off heat, stir in puréed cashews and ground flax.

Toss together toasted oats, remaining ½ cup cashews, currants, and chia seeds; stir in honey mixture until combined.

Press oat mixture into prepared pan using the back of a spatula coated with nonstick spray.

Bake bars 10 minutes; let cool, then cut into eight bars.

Melt chocolate in a microwave in 20 second intervals, stirring each time, until melted. Dip bottoms of granola bars in chocolate, letting excess drip off; place on parchment paper and allow to set up.

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