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Nutrition Facts
Serving Size 54 g
(Approx. 15 Servings)
Amount Per Serving
Calories 230 Calories From Fat 90
% Daily Value*
Total Fat 10 g 15%
Saturated Fat 2.5 g 13%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 15 mg 1%
Total Carbohydrate 34 g 11%
Dietary Fiber 5 g 20%
Sugars 20 g
Protein 5 g
Vitamin A 2% Iron 30%
Vitamin C 4% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chocolate and Strawberry Granola Breakfast Bars
Prep Time
5 minutes
Cook Time
17 minutes
Total Time
22 minutes
Serves
15  People

Ingredients

Recipe makes 15 Servings

10 Oz Kitchun No-Grain-Ola Holy Coco-Cacao!
4 Oz dried strawberries
1/3 cup(s) ground flax seed
1 Tsp vanilla
2 cup(s) H-E-B Strawberry Fiber Cereal
1 cup(s) oats
2/3 cup(s) honey
1 Oz Ghirardelli 60% Cacao Bittersweet Chocolate, melted
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Instructions

1
Preheat oven to 325°F. Line a quarter sheet tray with parchment paper. Set aside.
2
In a food processor, slightly pulse no-grain-ola and strawberries. If strawberries get stuck, rough chop with a knife instead.
3
Combine no-grain-ola, dried strawberries, flax seed, vanilla, fiber cereal, oats and honey in a mixer bowl with a paddle attachment or with a large greased spoon.
4
Pour granola onto prepared sheet tray and spread out with a spoon.
5
Bake 15 minutes then cool on counter 15 minutes. Place in fridge 15 minutes.
6
Drizzle chocolate over bars and slice before serving.

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