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
- 3/4 cup cacao nibs
- 1/4 cup flax seeds
- 1 cup brown sugar (- loosely packed)
- 3/4 cup coconut oil
- 1/2 cup Lyle's Golden Syrup
- 1/2 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