Chocolate Bird Seed Premium PD Recipe

Chocolaty Bird Seed - ©

Don’t be fooled by the name, this stuff isn’t for the birds! It’s a dark chocolaty, crunchy, munchy, whole grain, sugar free, high fiber snack. A bowl of this topped with plant based milk, makes a perfect breakfast for chocolate lovers. Top off your next ice “cream” sundae or Frosty with a sprinkle of this delightful creation.

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Comments (24)

  1. posted by Denise on March 26, 2014

    This was so good! It’s very rich and chocolaty, and while it’s not something that I’d eat every day because of the sweetness, I just love having PD recipes available for all occasions! If everyone is having ice cream and toppings for a special occasion, I can make this and not feel left out. I’ll also know that my treat is so much healthier than theirs, and better tasting, too!

  2. posted by huclkengirl on March 29, 2014

    Yep I can’t wait to make this again I LOVED it! Its a perfect snack to take with me while I am in school! Thanks!

  3. posted by sil ob on March 31, 2014

    These are delicious! My kid loves them as well!

  4. posted by Sheila Yount on April 7, 2014

    This is a must try. Thank you!

  5. posted by Sheila Yount on April 13, 2014

    This is excellent! Tastes great, and you feel like a million dollars after eating it. It reminded me of chocolate granola like cereal.

  6. posted by BuffyChapman on August 2, 2014

    My new favorite snack! Top a bowl of ripe strawberries and it is just as good as strawberry ice cream with chocolate syrup!! YUM!!!

  7. posted by Marie on August 17, 2014

    Finally got to make this. So good! Thank you.

  8. posted by BuffyChapman on August 26, 2014

    Is it possible to make this recipe with stevia instead of erythritol? If so how much steviawould you use?

  9. posted by Sexy Stephanie on October 16, 2014

    Which ones would I use to make it gluten free? THANKS!

    • posted by Julie Marie on October 16, 2014

      The only grain listed that is made from wheat is kamut. Skip it and double one of the other grains to make this recipe gluten free.

  10. posted by Colleen-a-bean on January 12, 2015

    My BF loves the bird seed better than his usual granola! (that he sprinkles on top of the PD yogurt that i got him hooked on a while back!)

  11. posted by Beth on January 14, 2015

    Can I use a silicone pan liner instead of parchment paper? And cocoa instead of cacao?

  12. posted by Lori Bowman on January 30, 2015

    I have worried that using silicone would put a chemical in my food. What is your opinion?

    • posted by Julie Marie on January 31, 2015

      I have read many reviews about silicone and I’m left comfortable using silicone. You may also use vegetable-based parchment paper. There is a link for it under products.

  13. posted by diane ogdon on July 2, 2015

    Excellent recipe! worth a try.

  14. posted by lmcleod on September 6, 2015

    Oh my freakin’ goodness!!!! I love this stuff!!!!! I’m glad I waited for the erythritol to arrive in the mail. As tempted as I am to hide this from the family, I also can’t wait to share it with them. Thanks!

  15. posted by sadonathan8839 on September 25, 2015

    These are a delicious snack.

  16. posted by Jane Swart on November 10, 2015

    I absolutely LOVE this recipe. If I’m having a sweet or chocolate craving this is perfect to satisfy that.

  17. posted by maria on January 5, 2016

    I make a cinnamon version of this bird seed. I received the recipe from Bridget on PDL. My family likes this addition to the other bird seeds.
    Use the recipe above (I use the stove top version) but leave out the chocolate. Add 1 teaspoon of Cinnamon at the same time as adding the vanilla. That is it!

  18. posted by LJAll on January 28, 2016

    Store for a month??? That’s funny, Julie! Mine doesn’t last a week, regardless of how its stored. (But I haven’t tried locking it up with a padlock .) So good!

  19. posted by aoakoch on April 23, 2017

    I made a frozen treat with the birdseed. I increased the chocolate sauce to 1 1/2 times what is listed. Instead of baking it after mixing the chocolate and grains together, I pressed it flat in the bottom of a 9×13 pan. Then I froze it. Once it was frozen, I cut it into chocolate bar-sized strips and wrapped each one in parchment paper and tinfoil. Now I have frozen “chocolate bars” to eat when I’m craving a healthy dessert.

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Chocolaty Bird Seed - ©