Healthy Granola Bar Recipe
Servings 24 small bars or 12 large bars
Who needs store-bought bars when you have this homemade healthy granola bar recipe? These no-bake granola bars are packed with fibre and healthy fats and make for a great make-ahead snack. Easy, portable and so delicious! {Gluten-free, vegetarian & no refined sugar}
Ingredients
- 2 cups rolled oats (can also sub in gluten-free oats)
- 1 cup unsweetened coconut flakes
- 1/2 cup cashews finely chopped
- 1/2 cup pumpkin seeds
- 1/2 cup dried cranberries
- 5 tbsp coconut oil
- 1/2 cup honey
- 1/2 cup natural peanut butter or sub in seed butter to make nut-free
- 2 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup dark chocolate chips melted (optional)
Instructions
- In a large frying pan, toast oats and coconut for 3 minutes over medium heat. Add the chopped cashews, pumpkin seeds, and dried cranberries.
- In a separate small saucepan, combine the coconut oil, honey, natural peanut butter, vanilla extract and salt. Cook for about 2 minutes or until coconut oil has melted.
- Add the liquid mixture to the toasted oat and coconut mixture and stir to combine. Cook for an additional 2 minutes until oats are coated and sticky.
- Line a 9x13-inch baking pan with parchment paper. Add the oat mixture into the pan and distribute evenly with spatula. Wet the spatula and press down on the surface until smooth and packed down, making sure that you get into all of the corners.
- Place in the freezer for 30-40 minutes. Once hardened, remove from freezer and drizzle with melted dark chocolate, if desired.
- Cut into 12 large bars or 24 small bars while mixture is still partially frozen to help the bars stay together while cutting. Serve immediately or store in the freezer for later.
Video
Notes
- Pack the granola bar mixture tightly into the pan so that the mixture sticks together, making sure that you pack it into the corners of the pan as well. You'll also want to make sure that the mixture is evenly distributed so that the bars are all the same size and thickness. When pressing the granola bar mixture into the pan, wet a spatula or the back of a spoon or fork to prevent it from sticking to the mixture.
- I recommend cutting these bars when they're still partially frozen (I let mine thaw for about 20 minutes before cutting) since it will be easier to cut them when they're firm and will also help them better adhere together. Use a long sharp knife and cut all the way through to prevent them from getting crumbly.
- I suggest eating these granola bars when they're still slightly chilled or partially frozen since they will start to soften up when left at room temperature for too long. If they start to soften up too much, pop them back in the fridge or freezer to allow them to firm up again. It's generally best if you handle these bars while still partially frozen as they can get a little crumbly and sticky when completely thawed.
- The bars are pretty thick and filling. This recipe makes 24 small bars or 12 large bars. It makes a large batch so it's perfect for meal prep! The nutritional facts are calculated based on 24 bars.
- These granola bars can be stored in an air-tight container in the freezer for up to a month. If stacking them, I recommend putting some parchment paper in between them to prevent them from sticking together.
Nutrition
Calories: 168kcalCarbohydrates: 16gProtein: 4gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 1mgSodium: 30mgPotassium: 124mgFiber: 4gSugar: 7gVitamin A: 1IUVitamin C: 1mgCalcium: 15mgIron: 1mg
Tried this recipe?Tag me Today! Mention @hauteandhealthyliving or tag #HauteandHealthyLiving!