Description
Delicious and nutritious Cherry Almond Granola Bars made with toasted oats, crunchy almonds, natural almond butter, dried tart cherries, and sweetened with maple syrup. These bars are naturally gluten-free, packed with wholesome ingredients, and perfect for on-the-go snacking or a healthy breakfast option.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups rolled oats (gluten-free for GF eaters)
- 3/4 cup slivered almonds (or chopped raw almonds)
- 2/3 cup packed pitted dates, measured after pitting (deglet noor or medjool, about 7–8 large medjool dates)
- 1/3 cup packed dried tart cherries (unsweetened if possible, or substitute other tart dried fruit, plus more for topping)
- 1/4 cup seeds of choice (flax, hemp, sesame, chia mix recommended)
- 1 healthy pinch sea salt
Wet Ingredients
- 1/4 cup maple syrup (or honey if not vegan)
- 1/4 cup creamy salted natural almond butter (just almonds + salt)
- 1 Tbsp coconut oil
- 1 tsp vanilla extract (optional)
Instructions
- Preheat and prepare baking dish: Heat oven to 350 degrees F (176 C) and line an 8×8-inch baking dish with parchment paper to prevent sticking and make removal easier.
- Toast oats and almonds: Spread oats and almonds evenly on a bare baking sheet, then bake for 10-12 minutes until slightly golden and fragrant, enhancing their flavor and crunch.
- Prepare date and dried fruit mixture: Add pitted dates and dried tart cherries to a food processor and pulse for about 20 seconds until small bits remain or a sticky ball forms; this mixture should be tacky.
- Combine dry mixtures: Transfer toasted oats and almonds to a large mixing bowl, then add the date-fruit purée and seeds. Mix gently and set aside.
- Warm wet ingredients: In a small saucepan over low heat, combine maple syrup, almond butter, and coconut oil, stirring continuously until creamy and smooth. Remove from heat, then stir in the sea salt and optional vanilla extract.
- Mix all ingredients: Pour the warm wet mixture into the large bowl with the dry ingredients. Use a spoon or your hands to mix thoroughly, breaking up any clumps and ensuring the mixture is very tacky and holds shape when squeezed. Add more maple syrup or almond butter if too dry. Optionally, incorporate an extra handful of dried cherries.
- Press into baking dish: Transfer the mixture to the prepared 8×8-inch dish. Cover with parchment and press down firmly with a flat object like a drinking glass to compact the mixture tightly, preventing crumbly bars.
- Chill to set: Place the dish in the freezer for 15-20 minutes to harden the bars and improve their texture and handling.
- Cut and store: Remove from dish and cut into 12 even bars. Store bars in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months. For best texture, keep refrigerated or frozen before enjoying.
Notes
- Nutrition information is an approximate estimate calculated with tart cherries and almond butter and excludes optional ingredients such as vanilla.
- Prep time includes the time for cooling and chilling the bars for the best consistency.
- These bars are naturally gluten-free if gluten-free oats are used.
- Maple syrup can be substituted with honey if you are not making a vegan version.
- Chilling the bars thoroughly is essential to prevent crumbling and help the bars hold their shape.
Nutrition
- Serving Size: 1 bar (approx. 40g)
- Calories: 170 kcal
- Sugar: 11 g
- Sodium: 55 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
