Description
These Healthy Vegan Granola Bars are a nutritious and delicious snack, packed with wholesome oats, nuts, seeds, and dried fruit, perfectly sweetened with maple syrup and bound together by nut butter. Easy to make and perfect for on-the-go energy, these bars offer a delightful balance of flavor and texture.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 cup nuts (almonds, walnuts)
- 1/4 cup seeds (chia, flaxseeds)
- 1/2 cup dried fruit (cranberries, raisins)
Wet Ingredients
- 1/2 cup nut butter (almond or peanut)
- 1/4 cup maple syrup
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the granola bars.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, nuts, and seeds thoroughly to distribute them evenly.
- Warm Wet Ingredients: In a saucepan, gently warm the nut butter and maple syrup over low heat until fully melted and smooth.
- Add Vanilla: Stir in the vanilla extract into the warm mixture to infuse flavor.
- Combine Ingredients: Pour the warm liquid mixture into the bowl with the dry ingredients and mix well to coat all the dry components evenly.
- Add Dried Fruit: Fold in the dried cranberries and raisins ensuring they are evenly distributed throughout the mixture.
- Prepare for Baking: Transfer the mixture into a baking dish lined with parchment paper and press it firmly and evenly to form a compact layer.
- Bake: Bake in the preheated oven for 20-25 minutes or until the top is golden brown and the bars hold together firmly.
- Cool and Cut: Allow the baked mixture to cool completely in the dish before cutting into 12 bars to prevent crumbling.
Notes
- For extra crunch, toast the nuts before mixing.
- Use gluten-free oats if you require a gluten-free recipe.
- Store bars in an airtight container at room temperature for up to one week or freeze for longer storage.
- Customize with your favorite nuts and dried fruits to suit your taste preferences.
- Press mixture firmly to ensure bars hold together well after baking.
