Description
These Crunchy Granola Heart Bars are a deliciously wholesome snack, combining toasted oats and almonds with a sweet honey and coconut oil binder. Baked to golden perfection and adorned with dark chocolate drizzle and dried cranberries, they make an irresistible treat perfect for breakfast on the go or a healthy snack anytime.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 cup almonds, chopped
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Toppings
- 1/2 cup dark chocolate, melted
- 1/4 cup dried cranberries, chopped
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper to prevent sticking and for easy removal.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats and chopped almonds, ensuring even distribution.
- Prepare Honey Mixture: In a small saucepan, gently heat the honey and melted coconut oil until fully combined and liquid. Remove from heat and stir in vanilla extract and salt to enhance flavor.
- Combine Ingredients: Pour the warm honey mixture over the oats and almonds. Stir thoroughly until the dry ingredients are evenly coated with the wet mixture.
- Form Bars: Spread the mixture evenly onto the prepared baking sheet. Press it down firmly to compact the mixture, which helps the bars hold together once baked.
- Bake: Place in the oven and bake for 20-25 minutes or until the mixture turns golden brown, signaling a crunchy texture.
- Cool and Cut: Allow the granola mixture to cool completely on the baking sheet so it hardens. Once cooled, use a heart-shaped cookie cutter to cut out the bars.
- Add Toppings: Drizzle the melted dark chocolate over the heart-shaped bars, then sprinkle with chopped dried cranberries for added sweetness and visual appeal.
Notes
- Ensure the granola bars cool completely before cutting to maintain their shape and prevent crumbling.
- Pressing the mixture firmly before baking helps the bars hold together better.
- Store cooled bars in an airtight container at room temperature for up to one week.
- Use parchment paper for easier removal and to avoid sticking.
- You can substitute almonds with other nuts like walnuts or pecans according to preference.
- If you prefer less sweetness, reduce the honey to 1/3 cup.
