Recipe
Vegan Gluten Free Almond Cherry Cacao Nib Granola Bars Recipe
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- Author: Baking The Goods
- Total Time: 1 hour 20 minutes
- Yield: 32
Description
These chewy Vegan Gluten Free Almond Cherry Cacao Nib Granola Bars are packed with healthy benefits and yummy flavor.
Ingredients
Units
- 6 cups Bob's Red Mill Gluten Free Rolled Oats
- 2 cups slivered or sliced almonds
- 1 cup dried tart cherries
- ¾ cup cacao nibs
- ¼ cup flax seeds
- 1 cup brown sugar (- loosely packed)
- ¾ cup coconut oil
- ½ cup Lyle's Golden Syrup
- ½ cup honey (- agave nectar, date syrup or maple syrup are suitable replacements)
- 1 teaspoon ground cinnamon
- 1 teaspoon fine sea salt
- 1 teaspoon almond or vanilla extract
Instructions
- Preheat the oven to 350°.
- Lightly toast the almonds for 8-10 minutes.
- Mix together the cinnamon and salt in a small bowl. Melt the coconut oil on low heat in a small saucepan.
- In a large bowl, toss the oats with the melted coconut oil, cinnamon and salt. Spread the mixture out on 2 baking sheets and toast in the oven for 15 to 20 minutes, shaking the pan twice and making sure they don't burn. Remove from the oven and set aside.
- Reduce the heat to 325°.
- In a medium saucepan, combine the brown sugar, Lyle's Golden Syrup and honey. Heat the mixture slowly, stirring until all combined and the sugar has melted. Remove from heat and stir in the almond extract (or vanilla).
- Toss together the toasted oats, almonds, flaxseeds, cherries and cacao nibs in a large mixing bowl. Slowly pour in the warm syrup mixture, stirring as you pour. Toss the mixture to fully incorporate the syrup.
- Line 1 baking sheet with parchment paper and evenly press the mixture into the pan. Cover the pan with another sheet of parchment paper and use it to smooth out the mixture, then gently press another baking sheet onto the parchment paper and press down evenly to ensure the bars are uniformly pressed.
- Once even and smooth, remove the top baking sheet and parchment paper.
- Bake the pan for about 20-25 minutes for chewy granola bars or 25-30 minutes for crunchier granola bars. Rotate the pan halfway through.
- Remove from the oven and allow to cool for at least 15-20 minutes. Using the edges of the parchment, lift the entire sheet of granola from the pan.
- Cut 8 strips length wise by 4 strips wide. I found the granola was easier to cut when it was still a bit warm and pliable.
Notes
* If you do not eat honey, agave nectar, molasses, maple syrup or Lyle's Golden Syrup are a suitable substitute.
*If you don't care to go vegan and/or gluten free on this recipe, you can always sub in butter for the coconut oil and use regular rolled oats.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
cora says
How long will these last, do you think? How should they be stored? Are they okay to freeze?
beckysue says
Hi Cora. They should last at least a couple of weeks if they are stored in an airtight container. I am not sure about freezing, I've never tried. If you freeze them, I'd love to hear your results!
Jane says
Hi! i'm in the making of those bars right now but seams that flax seed quantity is missing in the recipe. Could you help??
beckysue says
Eeeek! It's 1/4 cup of flax seeds! Thank you so much for catching that, Jane. I am updating the recipe now.
Emily says
what about brown rice syrup?
beckysue says
Yes! That would work great too! Thanks for the suggestion, Emily.
ton says
These aren't vegan as they contain honey.
beckysue says
Thank you for pointing that out. I have revised the recipe to include alternatives to honey.
Becky Sue says
Thanks for pointing that out. I have revised the recipe.
Lindsay says
Hi! I absolutely love these bars!! I was wondering where I can find the Tcho organic cocoa nibs? I can't wait to try out this recipe! Thanks so much!
beckysue says
So glad you like them, Lindsay! I either got the Tcho Cacao Nibs at either Berkeley Bowl or Whole Foods, I will check both for you next time I am there. It looks as though you can order them directly through the Tcho website Let me know how they turn out when you make them. Enjoy!