Preheat oven to 350ºF. In a large bowl, combine flax seeds, oats, coconut, and salt.
2
In a separate small bowl, whisk together yogurt, eggs, and honey. Add wet ingredients to dry and mix well.
3
Add peanut butter to oat mixture and mix until fully incorporated. Fold in ¼ cup dark chocolate chunks, cranberries, and chia seeds.
4
Line a 13” x 9” baking dish with parchment paper. Press oat mixture evenly onto dish. Bake for 15-20 minutes or until lightly browned. Remove from oven and let cool.
5
In a small, microwave safe bowl, melt remaining ¼ cup of dark chocolate chunks in microwave for 1 minute. Remove and stir chocolate until completely melted.
6
Drizzle melted chocolate over bars as desired and garnish with a pinch of sea salt. Let cool completely before cutting into 24 2” bars. Hold wrapped and refrigerated.
Ingredients
1 ½cupsChobani® Vanilla Blended Greek Yogurt
1cupground flax seeds
3cupsrolled oats
¾cupshredded unsweetened coconut
¼tspkosher salt
2eggs
⅓cuphoney
1cupcreamy peanut butter
½cupdark chocolate chunks, divided
¼cupchopped dried cranberries
2tbspchia seeds
Sea salt, to taste
Directions
1
Preheat oven to 350ºF. In a large bowl, combine flax seeds, oats, coconut, and salt.
2
In a separate small bowl, whisk together yogurt, eggs, and honey. Add wet ingredients to dry and mix well.
3
Add peanut butter to oat mixture and mix until fully incorporated. Fold in ¼ cup dark chocolate chunks, cranberries, and chia seeds.
4
Line a 13” x 9” baking dish with parchment paper. Press oat mixture evenly onto dish. Bake for 15-20 minutes or until lightly browned. Remove from oven and let cool.
5
In a small, microwave safe bowl, melt remaining ¼ cup of dark chocolate chunks in microwave for 1 minute. Remove and stir chocolate until completely melted.
6
Drizzle melted chocolate over bars as desired and garnish with a pinch of sea salt. Let cool completely before cutting into 24 2” bars. Hold wrapped and refrigerated.
