I’m always trying to add extra whole seeds into our snacks. These baked chocolate chip crunch bars do exactly that! You won’t find crunchier, yummier or more chocolatey crunch bars!
I know a lot of people think that chocolate has no place in kids lunches, but I find the more you restrict these things, the more likely kids are to go crazy on them! And when you are using dark chocolate chips, there are much sweeter things available, that don’t have all the seeds that these do. I think it’s important though to weigh up what else you are putting in the lunchbox if you are including a treat.
I like to use these as an afternoon tea treat or even as part of recess, they are so crunchy and yummy that the kids go wild for them! Baking them in mini loaf pans means they are easy to make and the perfect shape for lunches.
You can just see all the goodness in them, the oats, spelt flour, seeds and coconut are all working together to make these baked chocolate crunch bars delicious and nutritious!
If you’re making them, it’s quite simple to double the recipe and get 12 bars, and they freeze excellently, so are perfect for stocking up the freezer for school.
Honestly, though, they probably won’t make it to the freezer if your family is anything like mine. I found myself eating them as a mid morning snack (I have no willpower) and offering them for afternoon tea each time I have made them and they generally only last a few days.
These bars are awesome for a cheeky on the go breakfast and are quite filling, the combo of oats and seeds helps to be a slow release of energy too, which is perfect for school mornings!