As I do, as soon as I got home, I got to work recreating a version of my own. Welcome to the crunchiest, tastiest baked granola bars (possibly) ever.
Not only are these bars dreamy, but they’re easy to make, requiring just 9 ingredients. They also come together in less than 1 hour and don’t require a blender or food processor.
These bars are somewhat similar to my Healthy 5-Ingredient Granola Bars, only they’re more on the crispy side. They also require less dates and have less sugar overall.
After a quick bake in the oven, these insanely delicious bars are ready to be cut and dipped (or not dipped) in chocolate! But c’mon – chocolate.
I hope you all love these bars! They’re:
Fiber- & protein-rich
Easy to make
These are the perfect bar to have on hand for a quick breakfast, snack, or healthier dessert. They would be so very delicious with a Ginger Tea Latte or my 5-Minute Vegan Hot Cocoa! I’ve also been very into golden milk lately – especially this recipe from my pal McKel!
If you try this recipe, let us know how it goes! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Crunchy Baked Granola Bars
- 1 cup (90 g) rolled oats
- 1/3 cup (30 g) raw slivered almonds (or sub sunflower seeds or other nut)
- 1/4 cup (28 g) flaxseed meal
- 2/3 cup (49 g) desiccated unsweetened coconut (if large flakes, chop or blend into small pieces)
- 1/4 tsp sea salt
- 1/3 cup (~ 5 dates or 35 g) chopped dates (or sub another sticky dried fruit)
- 2 Tbsp (32 g) almond butter (or another nut or seed butter)
- 2 Tbsp (45 g) melted coconut oil
- 1/4 cup (60 ml) maple syrup (or sub brown rice syrup for a less sweet bar)
FOR TOPPING optional
- 1/2 cup (60 g) chopped vegan dark chocolate
- 1 Tbsp (15 g) coconut oil
- 1 tsp sea salt or hemp seeds
Preheat oven to 350 degrees F (176 C) and arrange oats and almonds on a bare baking sheet. Bake for 10-15 minutes or until slightly toasted. They shouldn't be browned, just slightly toasted for more flavor. Reduce oven heat to 325 degrees F (162 C).
In the meantime, add flaxseed meal, desiccated coconut, and sea salt to a large mixing bowl and stir. Set aside.
Once oats and almonds are toasted, add to the mixing bowl along with chopped dates. Loosely stir to combine and set aside.
Add almond butter, coconut oil, and maple syrup to a small saucepan and bring to a low boil over medium heat, stirring occasionally. Then remove from heat and immediately add to the oats (see photo).
Use a mixing spoon (or your hands) to mix thoroughly, ensuring that the dates and the almond butter mixture are evenly dispersed and coating all of the dry ingredients.
Add the mixture to a parchment-lined 8x8-inch baking pan and spread into an even layer. Then top with another layer of parchment paper and press down with something flat - such as a measuring cup - to press into an even, uniform layer.
Bake at 325 degrees F (162 C) for 20-25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan. Transfer to the freezer to speed cooling time.
Once cooled, lift out of the pan and slice into desired number of bars. I went with 6 bars, but you could easily do 8 bars or 12 squares.
Optional: Melt dark chocolate and coconut oil in a small mixing bowl in the microwave or over a double boiler on the stovetop. Spoon a small amount over the bars in a drizzle pattern or cover half of the bar with chocolate. Top with sea salt or hemp seeds.
Once bars have dried/cooled, store covered at room temperature for 5 days or in the freezer up to 1 month.
*Nutrition information is a rough estimate for 1 of 8 bars without chocolate or extra toppings.
*Recipe loosely adapted from Alton Brown.
Nutrition Per Serving (1 of 8)
- Calories: 283
- Fat: 11.6g
- Saturated fat: 6.8g
- Sodium: 78mg
- Carbohydrates: 44.4g
- Fiber: 6g
- Sugar: 29.7g
- Protein: 4.2g