Cranberry Oat Granola Bars

Disclosure: KISS in the Kitchen received free product, not compensation, for this post. As always, all opinions are my own!

The weeks leading up to Spring Break seem to be filled with more questions about “what snacks should I buy, make pack, forbid, etc.”. And the families I work with, know that we don’t forbid any food, but just try to make most of our choices healthy ones! But let’s face it- making homemade snacks is often a healthier choice, however, not always a realistic one. UNTIL this granola bar recipe showed up!

This recipe is as simple as toasting some nuts and grains in the oven, mixing in a couple liquid ingredients and spreading in a dish until they harden (which does take about 24 hours).

Yum
Cranberry Oat Granola Bars (GF, DF)

This recipe can also easily be adapted with your favorite ingredients! Swap out a different dried fruit or nut to make it your own. I think dried apples and sunflower would be great additions/substitutions!
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Whether you’re staying local this Spring Break or hopping on a plane, these granola bars are the perfect snack companion.
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By now you may be wondering what those little circular specks are. This recipe uses quinoa which is a fun way to give it a slightly crunchy texture (while still being a chewy granola bar) and give it a little protein also!
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Cranberry Oat Granola Bars
Makes: 12 bars
Recipe adapted with permission from Truvía®
Ingredients
1 1/2 cups oats
1/2 cup quinoa, uncooked
1/4 cup almonds, chopped
1/2 cup dried cranberries
1/2 cup Truvía® Nectar
3 Tbsp organic coconut oil
1/2 tsp vanilla extract
1/4 tsp salt

Instructions
1. Preheat the oven to 350°F with a rack in the center position. Line a 6 1⁄2” x 10” pan (standard small rectangular glass Pyrex dish works well) with aluminum foil or parchment paper. You do not need to grease the paper. Set the pan aside.
2. Spread the oats, quinoa and almonds onto a sheet pan and toast in the oven for 10 minutes, until the nuts are golden brown and fragrant. Remove from the oven and set aside.
3. Place coconut oil in a large glass bowl and heat for 30-45 seconds until oil is melted. Stir in the Nectar, vanilla and salt.
4. Pour all of the contents from the sheet pan and the cranberries into the glass bowl and stir until thoroughly combined.
5. Spread the mixture into the prepared pan using a rubber spatula. Use the spatula to press the mixture firmly and evenly in the pan. Allow the bars to cool for 4 to 5 hours.
6. After 4 to 5 hours the bars will still be soft enough to cut. Cut the mixture into 4 long strips length wise, and 3 even strips width wise. Allow the bars to firm up in the pan, uncovered for 24 hours.
7. After 24 hours, remove the bars from the pan. If the bottoms of the bars are not completely dry, place them on a piece of parchment for 1 hour, bottom sides up, before individually wrapping.
*The granola bars will last at room temperature for up to 3 weeks.


Make sure and check out this Banana Split Smoothie for another fun and healthy Spring Break snack!
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Banana Split Smoothie
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21 Responses

  1. I never thought to add quinoa to a granola bar, but sounds awesome! Can’t wait to give these a try!

    1. Thank you, Emily! Yes, it gives it just enough texture variation without turning it in to a total crunch bar ;).

  2. These look so yummy! My kids don’t have spring break for another month, but we are headed up North, on a road trip, to go skiing this weekend, and your granola bars look perfect for the drive up, and for bringing to the slopes! LOVE your layered smoothie too 🙂

    1. Thank you, EA! That sounds like such a fun trip. I hope y’all have a wonderful time and hopefully get to enjoy some granola bars ;).

    1. Thanks, Tawnie! I completely agree. This recipe is easily turned into granola by using only 1/3 cup Nectar then crumbling it after the 24 hours :).

  3. I’ve been playing with the idea of making granola bars for awhile and you’ve convinced me I can do it successfully :). I love cranberries so I have to try your recipe!

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