Description
These Vegan Strawberry Granola Bars are chewy, wholesome, and naturally sweet, combining oats, nuts, coconut, and strawberries for a delicious grab-and-go snack. They’re easy to make and perfect for breakfast, lunchboxes, or afternoon snacking.
Ingredients
Dry Ingredients
- 2 cups rolled oats
- 1/2 cup almond flour
- 1/2 cup chopped almonds
- 1/3 cup shredded unsweetened coconut
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1/2 cup freeze-dried strawberries, crushed
- 1/3 cup dried strawberries, chopped
Wet Ingredients
- 1/3 cup maple syrup
- 1/4 cup almond butter
- 2 tbsp coconut oil, melted
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper to prevent sticking and make removing the bars easier.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, almond flour, chopped almonds, shredded coconut, salt, cinnamon, and both the crushed freeze-dried and chopped dried strawberries. Stir until evenly mixed.
- Prepare Wet Mixture: In a small saucepan over low heat, gently warm the maple syrup, almond butter, and melted coconut oil, stirring until smooth and fully combined to create a cohesive wet mixture.
- Add Vanilla: Remove the saucepan from heat and stir in the vanilla extract to infuse the mixture with flavor.
- Combine Mixtures: Pour the warm wet mixture over the dry ingredients. Mix thoroughly until all dry ingredients are evenly coated and the mixture is sticky enough to bind.
- Press into Pan: Transfer the combined mixture to the prepared baking pan. Press it down firmly and evenly to compact the mixture and ensure the bars hold together after baking.
- Bake: Place the pan in the preheated oven and bake for 18–22 minutes, or until the edges turn lightly golden, indicating the bars are cooked but still chewy.
- Cool and Slice: Remove the pan from the oven and allow the bars to cool completely in the pan. Once cooled, slice into 12 bars or squares.
Notes
- Press the mixture firmly into the pan to prevent the bars from crumbling when sliced.
- For a stronger strawberry flavor, drizzle the cooled bars with melted vegan white chocolate and sprinkle with crushed freeze-dried strawberries.
- Almond butter can be substituted with cashew or sunflower seed butter if preferred or for allergy considerations.
- Store the bars in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week for extended freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American-Inspired
