Black Raspberry Granola Bars
Indulge in the sweet and wholesome flavors of homemade Black Raspberry Granola Bars, a perfect blend of hearty rolled oats, crunchy almonds, and the tart burst of black raspberries. These nutrient-packed bars are sweetened naturally with honey and brown sugar, while chia seeds and unsweetened shredded coconut add a delightful texture and boost of fiber. Bound together with melted coconut oil and baked to golden perfection, these bars strike the perfect balance between chewy and crisp. Ideal for breakfast on the go, post-workout snacks, or a midday energy boost, this recipe is quick to prepare and delivers 12 servings of pure satisfaction. Keep them fresh for days or store them in the fridge to enjoy their fruity, nutty goodness all week long!
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 0.75 cups Almonds, chopped
- 0.5 cups Honey
- 0.25 cups Coconut oil, melted
- 0.25 cups Brown sugar
- 1 cup Black raspberries, fresh or frozen (thawed)
- 1 teaspoons Vanilla extract
- 0.25 teaspoons Salt
- 2 tablespoons Chia seeds
- 0.5 cups Unsweetened shredded coconut
Instructions
Preheat your oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving a bit of overhang on the sides for easy removal.
In a large mixing bowl, combine the rolled oats, chopped almonds, chia seeds, and shredded coconut. Stir until evenly mixed.
In a small saucepan over medium heat, combine the honey, melted coconut oil, and brown sugar. Stir until the sugar is dissolved and the mixture is smooth, about 2-3 minutes. Remove from the heat and stir in the vanilla extract and salt.
Pour the wet mixture over the dry ingredients in the mixing bowl. Stir until everything is thoroughly coated.
Gently fold in the black raspberries, being careful not to crush them too much to preserve their texture.
Transfer the mixture to the prepared baking pan and press it firmly into an even layer. Use the back of a spatula or your hands (slightly dampened to prevent sticking) to press the mixture down.
Bake in the preheated oven for 20-25 minutes, or until the edges are golden brown and the center is set.
Remove the pan from the oven and let it cool completely in the pan on a wire rack. Once cooled, use the parchment paper overhang to lift the granola slab out of the pan.
Transfer to a cutting board and slice into 12 bars. Store the granola bars in an airtight container at room temperature for up to 5 days or in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.6 g | 16% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 45 mg | 2% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 4.9 g | 17% | |
| Total Sugars | 16.6 g | ||
| Protein | 4.2 g | 8% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 175 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
