Description
These Crunchy Granola Heart Bars offer a perfect blend of wholesome oats, crunchy almonds, and natural sweetness from honey and coconut oil. Baked to golden perfection and finished with a drizzle of dark chocolate and a sprinkle of dried cranberries, these bars make a delightful and nutritious snack for any time of day.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 cup almonds, chopped
- 1/4 tsp salt
- 1/4 cup dried cranberries, chopped
Wet Ingredients
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
- 1/2 cup dark chocolate, melted
Instructions
- Preheat Oven: Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper to prevent sticking and ensure even cooking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats and chopped almonds thoroughly to prepare the base of the granola bars.
- Heat Wet Ingredients: In a small saucepan, gently heat the honey and coconut oil together until fully melted and combined, then stir in the vanilla extract and salt for flavor enhancement.
- Combine Mixtures: Pour the warmed honey and coconut oil mixture over the oats and almonds. Stir well to coat all the dry ingredients evenly with the wet mixture.
- Shape the Bars: Spread the coated mixture evenly onto the prepared baking sheet and press down firmly so it sticks together and forms a compact layer.
- Bake: Bake the mixture in the preheated oven for 20-25 minutes or until the edges turn golden brown and the bars are set.
- Cool and Cut: Allow the baked granola to cool completely on the baking sheet to firm up. Once cool, use a heart-shaped cookie cutter to cut into bars.
- Decorate: Drizzle the melted dark chocolate over the heart-shaped bars and sprinkle with chopped dried cranberries for a finishing touch of flavor and visual appeal.
Notes
- Pressing the mixture firmly before baking helps the bars hold their shape better.
- Make sure the bars are completely cool before cutting to prevent crumbling.
- Store bars in an airtight container at room temperature for up to one week.
- For a nut-free option, substitute almonds with pumpkin seeds or sunflower seeds.
- Dark chocolate adds antioxidants, but you can omit or substitute with white chocolate for a sweeter taste.
