I know I’ve told you this before, but one of my favorite things to make is snacks. I mean seriously, every one gets the munchies, so there’s nothing better than having a healthy, or at least partly wholesome, homemade snack in the house. I have made several granola bars in the past, but I just cannot get enough of them. It was time to introduce another granola bar recipe to the world.
I love the combination of cocoa and cherries in this recipe, however you could substitute any fruit in for the cherries, and you could do without the cocoa if you’re not a chocolate fan. (However if you’re not a chocolate fan, who are you?!) This recipe is permission to have fun in the kitchen. So go crazy! Eat the batter raw (you can do that when it’s Vegan!!), and feel free to munch.
- 1 2/3 cup quick rolled oats + 1/3 cup
- ½ cup – ¾ cup sugar (based on your preferred sweetness!)
- 1 cup coconut flakes
- ¼ cup ground flax seeds
- 1 cup dried cherries
- ½ cup sunflower seeds (unsalted)
- ¼ cup cocoa
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 2 Tablespoons agave
- 1 teaspoon vanilla extract
- 6 Tablespoons vegan butter, melted
- ¼ cup maple syrup
- 1 Tablespoon water
- 1/3 cup + 1 Tablespoon peanut butter
- Preheat the oven to 350˚ F and lightly coat eight-inch square baking pan with nonstick cooking spray (not the butter kind if going vegan!).
- In a food processor, blend 1/3 cup of the quick rolled oats until finely ground (making oat flour).
- In a large bowl, combine the remaining 1 2/3 cups oats, the oat flour, sugar, coconut flakes, flax seeds, cherries, sunflower seeds, cocoa, salt, and cinnamon. Mix well.
- In a medium sized bowl, whisk together the melted butter, vanilla, and water. Add to the dry ingredients and mix well.
- Add the peanut butter to the mix and thoroughly blend together.
- Press the ingredients into the prepared pan, firmly and evenly.
- Bake for 30-35 minutes, or until the edges are brown. If the pan seems undercooked or soft in the center, the bars will firm up while cooling!
- Allow for the bars to cool in the pan until room temperature. Once cool, use a serrated knife and cut the bars into squares.
Notes and Tips!:
- Gluten free? Use gluten free oats!
- If the bars appear crumbly while cutting them, allow them to chill in the refrigerator for an additional half hour.
- Store these bars in an airtight container in the refrigerator. (If crumbly, try individually wrapping each bar with plastic wrap).
- Adapted and inspired from: Smitten Kitchen
- Like this recipe? Check out these Pumpkin Chocolate Chip Granola Bars, Homemade Clif Bars, Baked Pumpkin Oatmeal Cups, and my Vegan Strawberry Oat Bars!