Perfect Chocolate Coconut and Macadamia Granola Bars Gluten F
Indulge in the irresistible combination of rich dark chocolate, tropical coconut, and buttery macadamia nuts with these Perfect Chocolate Coconut and Macadamia Granola Bars. Naturally gluten-free and sweetened with your choice of honey or maple syrup, these bars are a wholesome treat perfect for breakfast on the go, midday snacking, or a post-workout energy boost. Crunchy toasted macadamias and shredded coconut pair beautifully with creamy almond butter and gooey dark chocolate chips, creating a satisfying balance of texture and flavor in every bite. Easy to make in just 40 minutes with simple pantry staples, these granola bars are not only delicious but also customizable and perfect for meal prep. Whether you're looking for a nutritious snack or a decadent treat, these gluten-free granola bars will hit the spot every time.
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Recipe Information
Ingredients
- 2 cups Rolled oats (gluten-free)
- 1 cup Unsweetened shredded coconut
- 1 cup Raw macadamia nuts
- 0.5 cup Honey or maple syrup
- 0.5 cup Creamy almond butter
- 0.75 cup Dark chocolate chips (gluten-free)
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Sea salt
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, leaving excess paper hanging over the edges for easy removal later.
Spread the macadamia nuts on a baking sheet and toast them in the preheated oven for 5-7 minutes, until lightly golden and aromatic. Remove from the oven and roughly chop them once cooled.
In a large mixing bowl, combine the rolled oats, toasted macadamia nuts, shredded coconut, and sea salt. Stir to mix evenly.
In a small saucepan over low heat, warm the almond butter and honey (or maple syrup) until smooth and well combined, about 2-3 minutes. Remove from heat and stir in the vanilla extract.
Pour the almond butter mixture over the dry ingredients and mix thoroughly until all the dry ingredients are evenly coated.
Fold in the dark chocolate chips, stirring gently to distribute them without melting.
Transfer the mixture to the prepared baking pan, pressing it firmly and evenly with a spatula or the back of a spoon into a compact layer.
Bake in the preheated oven for 20-25 minutes, or until the edges are lightly golden. Remove from the oven and let cool completely in the pan, about 1 hour.
Once cooled, lift the granola slab out of the pan using the parchment paper handles and transfer it to a cutting board. Slice into 12 bars or your preferred size.
Store the granola bars in an airtight container at room temperature for up to 1 week, or refrigerate for a longer shelf life.
Nutrition Facts
Calories |
311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 65 mg | 3% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 4.8 g | 17% | |
| Total Sugars | 15.0 g | ||
| Protein | 5.5 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 48 mg | 4% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 241 mg | 5% | |
*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.
