Raspberry Granola Bars
These Raspberry Granola Bars are the perfect blend of wholesome ingredients and indulgent flavor, making them an irresistible snack or breakfast on-the-go. Packed with nutty rolled oats, crunchy chopped almonds, and nutrient-rich chia seeds, these bars are naturally sweetened with honey and layered with a luscious spread of raspberry preserves for a fruity twist. A touch of brown sugar and vanilla extract enhances their comforting, home-baked taste, while a hint of salt balances the sweetness beautifully. Baked to perfection with a golden, crisp top, these bars are easy to prepare in just under an hour. Whether you're looking for a quick, make-ahead treat or a healthier alternative to store-bought granola bars, this recipe is loaded with flavor and texture. Perfect for meal prepping, they stay fresh all week, making them a must-try for busy lifestyles.
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Recipe Information
Ingredients
- 2 cups Rolled oats
- 1 cup Almonds, chopped
- 0.5 cup Honey
- 0.25 cup Brown sugar
- 0.33 cup Unsalted butter
- 1 teaspoon Vanilla extract
- 0.25 teaspoon Salt
- 0.5 cup Raspberry preserves
- 0.25 cup All-purpose flour
- 1 tablespoon Chia seeds (optional)
Instructions
Preheat your oven to 350°F (175°C) and line an 8x8-inch baking pan with parchment paper, allowing it to hang over the edges for easy removal.
In a large mixing bowl, combine the rolled oats, chopped almonds, and chia seeds (if using). Set aside.
In a small saucepan over medium heat, melt the butter. Stir in the honey, brown sugar, vanilla extract, and salt until the sugar is dissolved and the mixture is smooth.
Pour the wet mixture into the bowl with the oats and almonds. Mix well until the dry ingredients are coated evenly.
Press half of the oat mixture firmly into the prepared baking pan to create an even base.
In a small bowl, mix the raspberry preserves and flour until smooth. Spread this mixture evenly over the oat base in the pan.
Top the raspberry layer with the remaining oat mixture, pressing it down gently but firmly to create an even top layer.
Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown. Remove from the oven and let it cool in the pan completely.
Once cooled, use the overhanging parchment paper to lift the granola slab out of the pan. Place it on a cutting board and slice it into 12 bars.
Store the granola bars in an airtight container at room temperature for up to a week, or refrigerate for extended freshness.
Nutrition Facts
Calories |
2522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 24.5 g | 123% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 655 mg | 28% | |
| Total Carbohydrate | 376.7 g | 137% | |
| Dietary Fiber | 38.1 g | 136% | |
| Total Sugars | 217.4 g | ||
| Protein | 55.3 g | 111% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 436 mg | 34% | |
| Iron | 13.9 mg | 77% | |
| Potassium | 1655 mg | 35% | |
*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.
