Description
These Crunchy Granola Heart Bars are a delicious and wholesome snack made with rolled oats, almonds, and a sweet blend of honey and coconut oil. Baked to golden perfection, then decorated with melted dark chocolate and dried cranberries, these bars combine crunch and a touch of indulgence making them perfect for on-the-go energy or a delightful treat.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 cup almonds, chopped
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup honey
- 1/4 cup coconut oil, melted
- 1 tsp vanilla extract
Toppings
- 1/2 cup dark chocolate, melted
- 1/4 cup dried cranberries, chopped
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 evenly.
- Prepare Honey Mixture: In a small saucepan over low heat, warm the honey and melted coconut oil until well blended. Remove from heat and stir in vanilla extract and salt.
- Combine Mixtures: Pour the honey and coconut oil mixture over the oats and almonds. Stir thoroughly until all dry ingredients are evenly coated.
- Form the Bars: Transfer the mixture onto the prepared baking sheet and press it down firmly and evenly to ensure compactness.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the mixture turns golden brown. Remove and allow to cool completely to set.
- Cut Shapes: Once cooled, use a heart-shaped cookie cutter to cut the granola into bars.
- Add Toppings: Drizzle the melted dark chocolate over the bars and sprinkle with chopped dried cranberries for a decorative and flavorful finish.
Notes
- Pressing the mixture firmly before baking helps the bars hold together better.
- Allow the bars to cool fully before cutting to prevent crumbling.
- Substitute almonds with walnuts or pecans for a different flavor profile.
- Dark chocolate drizzle adds antioxidants, but you can omit it for a less sweet option.
- Store bars in an airtight container at room temperature for up to one week.
