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.
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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.