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 rolled oats
- 1/3 cup raw slivered almonds (or sub sunflower seeds or other nut)
- 1/4 cup flaxseed meal
- 2/3 cup desiccated unsweetened coconut (if large flakes, chop or blend into small pieces)
- 1/4 tsp sea salt
- 1/3 cup chopped dates (~ 5 dates as original recipe is written // or sub another sticky dried fruit)
- 2 Tbsp almond butter (or another nut or seed butter)
- 2 Tbsp melted coconut oil
- 1/4 cup maple syrup (or sub brown rice syrup for a less sweet bar)
FOR TOPPING optional
- 1/2 cup chopped vegan dark chocolate
- 1 Tbsp 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 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 8×8-inch baking pan (size/number as original recipe is written // adjust if altering batch size) 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 (amounts as original recipe is written // adjust if altering batch size).
- 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.
*Recipe loosely adapted from Alton Brown.