What is the best way to store these granola bars?

They'll keep for about a week in an airtight container in the refrigerator. You can also freeze them for up to two months.

Can I leave out the coffee grounds?

Yes. You can replace it with a little cocoa powder or simply leave it out if you don't want a coffee flavor.

Are these bars suitable for children?

That is possible, but in that case it is better to use decaffeinated coffee or leave out the coffee grounds.

Can I use other nuts?

Absolutely. Walnuts, hazelnuts, or pecans are perfect for this recipe.

What if I don't have coconut oil?

You can replace this with melted butter, sunflower oil or neutral vegetable oil.

Breakfast granola bars

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35 min + 30 min cool down

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Easy

If you're a coffee lover like me, you'll love these breakfast granola bars. I have an espresso machine at home, and I always end up with delicious steaming coffee grounds. So every now and then I use my espresso shot in these healthy, energy-packed granola bars packed with fiber and good fats. Perfect for a powerful start to your day with a subtle coffee twist! Add some melted dark chocolate on top, and it becomes a real treat.

Fan of granola? Be sure to check out my pumpkin spice granola!

If you're a coffee lover like me, you'll love these breakfast granola bars. I have an espresso machine at home, and I always end up with delicious steaming coffee grounds. So every now and the ...

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Ingredients

What do you need?

Quantity: 8 granola bars

Basic
2 ripe bananas
1 tablespoon coconut oil
1 teaspoon vanilla extract
1 pinch of salt

Dry ingredients
2 cups oatmeal (crushed flakes)
1 cup almond flakes
1 cup seeds of your choice (e.g., chia seeds, pumpkin seeds, sunflower seeds, flax seeds)
1 tablespoon fresh coffee grounds

Optional
100 g dark chocolate (70% cocoa), melted

2 ripe bananas
1 tablespoon coconut oil
1 teaspoon vanilla extract
1 pinch of salt

2 cups oatmeal (crushed flakes)
1 cup almond flakes
1 cup seeds of your choice (e.g., chia seeds, pumpkin seeds, sunflower seeds, flax seeds)
1 tablespoon fresh coffee grounds

Optional
100 g dark chocolate (70% cocoa), melted

Make it veggie!

This recipe is naturally vegetarian and completely plant-based (vegan). If you'd like to add extra protein, you can add 2 tablespoons of peanut butter or almond butter to the mixture.

Preparation method

How do you make this?

Preheat the oven to 180°C and line a square baking tin measuring approximately 20 x 20 cm with baking paper.

Mash the bananas in a large bowl until smooth.

Add coconut oil, vanilla extract and salt and mix well.

Then add the oats, almond flakes, seed mix, and coffee grounds. Mix until a firm, sticky dough forms.

Spoon the mixture into the baking tin and press firmly with the back of a glass or a spatula until the mixture is nice and compact.

Cut the mixture into 8 strips with a knife or dough scraper so that you can easily break them off after baking.

Bake in the oven for 25 minutes until the top is golden brown.

Allow to cool completely in the tin so that the bars harden properly.

If desired, finish with melted dark chocolate for extra flavour.

Cut or break the cooled granola into bars and store airtight.

Tips

Use ripe bananas with brown spots for extra sweetness.
Press the mixture very firmly, otherwise the bars will fall apart more quickly.
Let the granola cool completely before cutting.
For extra crunch you can add chopped nuts.
No espresso left? You can also use 1 teaspoon of instant coffee.
Save
In the refrigerator:Keep for up to 1 week in an airtight container.
In the freezer:Up to 2 months. Wrap the bars individually for easy portion control.
Reheat
Not necessary, but you can warm them in the microwave for 10 seconds for a softer texture.