Description
These Crunchy Granola Heart Bars are a delightful combination of toasted oats and almonds bound together with honey and coconut oil, baked to golden perfection. Finished with a drizzle of dark chocolate and a sprinkle of dried cranberries, they make a nutritious and delicious snack perfect for any time of the 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
Topping
- 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.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats and chopped almonds thoroughly to ensure an even distribution.
- Prepare Honey Mixture: In a small saucepan, gently heat the honey and melted coconut oil until fully incorporated. Remove from heat and stir in vanilla extract and salt to enrich the flavor.
- Combine Mixtures: Pour the warm honey mixture over the oats and almonds. Stir well until all dry ingredients are evenly coated with the sticky mixture.
- Spread and Press: Transfer the mixture onto the prepared baking sheet. Spread evenly and press down firmly with a spatula to ensure the mixture binds well and forms a compact layer.
- Bake: Bake in the preheated oven for 20-25 minutes or until the mixture turns golden brown and crisp.
- Cool and Shape: Allow the granola to cool completely on the baking sheet to harden. Once cooled, use a heart-shaped cookie cutter to cut into bars.
- Garnish: Drizzle the cooled bars with melted dark chocolate and sprinkle chopped dried cranberries on top for added flavor and visual appeal.
Notes
- Be sure to press the granola mixture firmly before baking to help the bars hold together.
- Allow the bars to cool completely before cutting to avoid crumbling.
- For a nut-free version, replace almonds with pumpkin seeds or sunflower seeds.
- Store bars in an airtight container at room temperature for up to one week.
- You can substitute maple syrup for honey for a vegan option, but texture may vary slightly.
