Cranberry Dark Chocolate Granola Bars (Gluten-Free, Refined Sugar-Free)
These crunchy and lightly sweet granola bars are low in sugar and high in protein thanks to whole grains and seeds. I love the combination of tart cranberries and very dark chocolate, but raisins would work as well. Store them in the freezer for convenient grab-and-go snacks during the holiday rush, providing a tasty pick-me-up!
Servings: 10
Ingredients
Dry
- ¾ cup oatmeal
- ¾ cup crisp brown rice cereal
- ½ cup oat flour grind whole oats in a blender to form a flour
- ¼ cup unsweetened coconut
- ¼ cup craisins roughly chopped
- ¼ cup 85% dark chocolate roughly chopped
- 2 tablespoons hemp seeds
- 2 tablespoons pumpkin seeds pepitas
- ¼ teaspoon baking powder
- ⅛ teaspoon sea salt
Wet
- ¼ cup coconut oil
- 3 tablespoons honey
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a bowl, add together all dry ingredients.
- In a small microwave safe bowl, add liquid coconut oil and honey. Microwave for 20-30 seconds. The mixture needs to be warm enough the honey is very thin, but not warm enough to melt the chocolate.
- Pour the coconut oil/honey mixture into the dry ingredients, and mix until there is no dry flour left.
- Press into the bottom of a 8x8 pan. I line my pan with baking paper for the easiest cutting, but greasing the pan will also work. I use a pastry roller to make an even, packed layer, but a pint glass would work as well.
- Bake for 12-14 minutes, until the top of the granola bars are lightly browned.
- Cool completely, and then refrigerate until the granola bars are chilled. Cut with a very sharp knife for best results.
- Store bars in the freezer for up to 1 month. I like to eat them right out of the freezer- they are crunchy when frozen and are more of a chewy bar at room temperature.
Nutrition
Calories: 178kcal | Carbohydrates: 15g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Sodium: 33mg | Potassium: 103mg | Fiber: 1g | Sugar: 6g | Vitamin A: 15IU | Vitamin C: 0.3mg | Calcium: 17mg | Iron: 1.7mg
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