Description
These Cherry Almond Granola Bars are a deliciously chewy and nutty snack packed with wholesome ingredients like oats, almonds, dates, and dried tart cherries. Perfect for a quick breakfast or an on-the-go treat, these bars combine the natural sweetness of maple syrup and almond butter with the crunch of seeds and nuts for a satisfying texture. They are easy to make, naturally gluten-free, and can be stored in the refrigerator or freezer for convenience.
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 (approx. 7-8 large medjool dates)
- 1/3 cup packed dried tart cherries (unsweetened preferred)
- 1/4 cup seeds of choice (flax, hemp, sesame, chia)
- 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 (almonds + salt only)
- 1 Tbsp coconut oil
- 1 tsp vanilla extract (optional)
Instructions
- Preheat and toast oats and almonds: Heat the oven to 350°F (176°C) and line an 8×8-inch baking dish with parchment paper. Spread the oats and almonds on a baking sheet and bake for 10-12 minutes until they turn slightly golden and aromatic.
- Prepare date and cherry mixture: Place the pitted dates and dried tart cherries in a food processor and pulse for about 20 seconds until the mixture forms small lumps or a sticky ball, ensuring it is tacky enough to bind the bars.
- Combine dry ingredients: Transfer the toasted oats and almonds to a large mixing bowl. Add the date-cherry paste along with your chosen seeds, mixing gently to combine all ingredients.
- Warm wet ingredients: In a small saucepan over low heat, combine the maple syrup, almond butter, and coconut oil. Stir continuously until the mixture is smooth and creamy, then remove from heat. Stir in the sea salt and vanilla extract if using.
- Mix wet and dry ingredients: Pour the warm syrup mixture into the bowl with dry ingredients. Mix thoroughly using a spoon or your hands, breaking apart the date mixture to distribute it evenly. Add extra dried cherries or a bit more maple syrup or almond butter if the mixture feels too dry or crumbly. The mixture should be sticky and hold together when pressed.
- Press the mixture into the baking dish: Transfer the sticky mixture into the prepared baking dish. Cover with parchment paper and firmly press down with a flat object like a drinking glass to compact the mixture tightly. This ensures bars won’t crumble once chilled.
- Chill to set: Place the dish in the freezer for 15-20 minutes to harden the bars. This helps them hold their shape for slicing.
- Cut and store: Lift the chilled mixture from the dish using the parchment paper and cut into 12 equal bars. Store bars in an airtight container in the refrigerator for up to 2 weeks or freeze for up to 2 months. Bars maintain best shape when kept chilled or frozen, but are portable for on-the-go snacking.
Notes
- Nutrition information is a rough estimate calculated using tart cherries and almond butter and does not include optional vanilla extract.
- Prep time accounts for cooling and chilling time.
- For a vegan version, use maple syrup instead of honey.
- Variations can be made by substituting dried tart cherries with other tart dried fruits like cranberries.
- Ensure nuts and oats are gluten-free certified if needed for gluten-sensitive individuals.
Nutrition
- Serving Size: 1 bar
- Calories: 180
- Sugar: 12g
- Sodium: 70mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
