Dark Chocolate-Raspberry Breakfast Bars

Vegetarian
Health score
4%
Dark Chocolate-Raspberry Breakfast Bars
8 min.
10
301kcal

Suggestions


Indulge your mornings with the delightful taste of our Dark Chocolate-Raspberry Breakfast Bars, the perfect blend of sweet and tangy that will leave your taste buds dancing with joy. Whether you’re looking for a quick breakfast on a busy weekday or a nourishing treat for a leisurely weekend brunch, these bars are an ideal choice. They combine the rich, velvety goodness of unsweetened chocolate with the freshness of raspberries, creating a symphony of flavors that is satisfying yet nutritious.

Vegetarian-friendly and ready in just 8 minutes, these breakfast bars are packed with wholesome ingredients that won’t weigh you down. The crispy brown rice cereal adds a delightful crunch, while the whole wheat pastry flour ensures a healthier twist without sacrificing taste. What’s more, each bar is crafted with care, featuring the perfect amount of natural sweetness from turbinado sugar and a hint of raspberry fruit spread that enhances every bite.

Not only are these bars irresistibly delicious, but they also provide essential nutrients to kickstart your day. With a balance of protein, healthy fats, and carbohydrates, you’ll feel energized and satisfied all morning long. So why not whip up a batch today? They store beautifully in the refrigerator for up to 10 days, making them an easy grab-and-go option whenever hunger strikes. Enjoy a guilt-free breakfast that is as delightful as it is nutritious!

Ingredients

  • cup brown rice cereal crispy
  • 0.8 cup brown sugar 
  • large eggs lightly beaten
  • 0.5 cup raspberries fresh thawed
  • teaspoon sea salt 
  • 0.3 cup raspberry fruit spread seedless
  • tablespoons butter unsalted
  • ounces chocolate unsweetened coarsely chopped
  • 1.3 teaspoons vanilla extract 
  • 0.3 cup pastry flour whole wheat

Equipment

  • bowl
  • frying pan
  • baking paper
  • oven
  • double boiler
  • baking pan
  • aluminum foil

Directions

  1. Preheat oven to 35
  2. Line an 8- or 9-inch square baking pan with nonstick aluminum foil or parchment paper. Set aside.
  3. Pour water to a depth of 1 inch into bottom of a double boiler over medium heat; bring to a boil. Reduce heat, and simmer; place chocolate and butter in top of double boiler. Cook, stirring occasionally, 3 minutes or until melted.
  4. Remove from heat.
  5. Combine chocolate mixture, sugar, and next 3 ingredients in a large bowl, and stir until well blended.
  6. Add in flour, then eggs, stirring until combined. Fold in cereal.
  7. Pour batter evenly into prepared pan.
  8. Sprinkle with raspberries, pressing berries gently halfway into batter.
  9. Bake 30 minutes. (Center will be moist.) Cool completely on a rack.
  10. Cut into 10 bars. Store in an airtight container in refrigerator for 10 days or freeze up to 2 months.

Nutrition Facts

Calories301kcal
Protein8.02%
Fat34.22%
Carbs57.76%

Properties

Glycemic Index
13.98
Glycemic Load
12.43
Inflammation Score
-5
Nutrition Score
12.182173977727%

Flavonoids

Cyanidin
2.75mg
Petunidin
0.02mg
Delphinidin
0.08mg
Malvidin
0.01mg
Pelargonidin
0.06mg
Peonidin
0.01mg
Catechin
9.2mg
Epigallocatechin
0.03mg
Epicatechin
20.32mg
Epigallocatechin 3-gallate
0.03mg
Quercetin
0.06mg

Nutrients percent of daily need

Calories:300.84kcal
15.04%
Fat:12.24g
18.84%
Saturated Fat:6.77g
42.32%
Carbohydrates:46.5g
15.5%
Net Carbohydrates:42.56g
15.48%
Sugar:22.05g
24.5%
Cholesterol:80.42mg
26.81%
Sodium:273.85mg
11.91%
Alcohol:0.17g
100%
Alcohol %:0.23%
100%
Caffeine:11.34mg
3.78%
Protein:6.46g
12.92%
Manganese:1.53mg
76.36%
Copper:0.57mg
28.36%
Magnesium:84.78mg
21.2%
Iron:3.52mg
19.55%
Phosphorus:165.99mg
16.6%
Fiber:3.94g
15.77%
Selenium:10.23µg
14.61%
Zinc:2.15mg
14.34%
Vitamin B1:0.13mg
8.75%
Vitamin B6:0.16mg
8.17%
Vitamin B2:0.13mg
7.8%
Potassium:251.88mg
7.2%
Vitamin B5:0.69mg
6.85%
Vitamin B3:1.29mg
6.43%
Folate:21.68µg
5.42%
Calcium:51.48mg
5.15%
Vitamin A:180.31IU
3.61%
Vitamin C:2.57mg
3.11%
Vitamin B12:0.18µg
3.05%
Vitamin D:0.44µg
2.95%
Vitamin E:0.43mg
2.84%
Vitamin K:2.17µg
2.07%
Source:My Recipes