Cranberry Dark Chocolate Granola Bars (Gluten-Free, Refined Sugar-Free)
User Reviews
5
Cranberry Dark Chocolate Granola Bars (Gluten-Free, Refined Sugar-Free)
Description
The Cranberry Dark Chocolate Granola Bars blend oatmeal, brown rice cereal, oat flour, and unsweetened coconut with chopped cranberries and dark chocolate pieces for a crunchy, chewy texture. Hemp seeds and pumpkin seeds add additional crunch and nutrition. The mixture is held together by a warm blend of coconut oil and honey, blending the dry ingredients evenly before pressing into a pan.
Baked at 350°F for about 12-14 minutes, the bars develop a lightly browned top that sets the structure without drying them out. Cooling fully before refrigerating helps the bars to firm up, making them easy to cut neatly. Eating them frozen or chilled changes the texture from crunchy to chewy.
These bars serve well as on-the-go snacks or quick energy bites. The combination of oats and seeds provides fiber and nutrients, while the dark chocolate adds a touch of sweetness with antioxidants. The granola bars can be stored in the freezer up to a month for longer freshness and texture preservation.
Ingredients
Dry
- ¾ cup oatmeal
- ¾ cup brown rice cereal crisp
- ½ cup oat flour grind whole oats in a blender to form a flour
- ¼ cup unsweetened coconut
- ¼ cup craisins roughly chopped
- ¼ cup dark chocolate roughly chopped, 85% cocoa
- 2 tablespoons hemp seed
- 2 tablespoons pumpkin seeds pepitas
- ¼ teaspoon baking powder
- ⅛ teaspoon salt sea salt
Wet
- ¼ cup coconut oil
- 3 tablespoons honey
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, add together all dry ingredients.
- In a small microwave safe bowl, add liquid coconut oil and honey. Microwave for 20-30 seconds. The mixture needs to be warm enough the honey is very thin, but not warm enough to melt the chocolate.
- Pour the coconut oil/honey mixture into the dry ingredients, and mix until there is no dry flour left.
- Press into the bottom of a 8x8 pan. I line my pan with baking paper for the easiest cutting, but greasing the pan will also work. I use a pastry roller to make an even, packed layer, but a pint glass would work as well.
- Bake for 12-14 minutes, until the top of the granola bars are lightly browned.
- Cool completely, and then refrigerate until the granola bars are chilled. Cut with a very sharp knife for best results.
- Store bars in the freezer for up to 1 month. I like to eat them right out of the freezer- they are crunchy when frozen and are more of a chewy bar at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 178 kcal
% Daily Value*
| Calories | 178kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 3g | 6% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Sodium | 33mg | 1% |
| Potassium | 103mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 15IU | 0% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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