Granola bars are staples on our grocery list. We pack them in our work lunches or have them as a quick snack at home. It’s so hard to find good ones though! Their either super expensive or made with ingredients I’m not crazy about. I hate buying sketchy bars.
We do love Lara Bars, though they don’t technically qualify as “granola bars” in my opinion since they are really just ground up nuts and dates. Let me tell you though, these bars are the real deal. Full of oats, dried fruit, nuts and honey, super simple to make and cheaper than your average! Did I mention they are no bake? Win!
I need to bring snacky bars like this to work because like I mentioned in previous posts, sometimes I just don’t have time for lunch. These are great to throw in my work bag to have when I need something quick to hold me over until my next meal. All my nurses out there are like, “ya better bring 2 honey.” Haha. But for real though, bring 2.
B + I each had one before our slog turned full-out sprint with Remi this morning at the Reservoir. No, we are not (yet) that couple that runs together but I have been actively pursuing this dream since I started dating Brian and today we made waves – our first slog.
Cherries + chocolate are a match made in heaven but instead of milk chocolate you know I love me some superfoods. I used raw cacao with peanut butter and honey and you could hardly tell the difference. Cacao is also rich in antioxidants + magnesium so feel like a goddess when you indulge in one of these beauties!
Notes: This recipe is adapted from my girl (more like secretly obsessed with her + her blog) Kate’s recipe Almond Coconut Granola Bars. I made her recipe first and loved every single bite.
CHOCOLATE CHERRY GRANOLA BARS
1 cup almonds, roughly chopped
1 3/4 cups oats
1 cup dried cherries, roughly chopped
1 cup peanut butter
1/2 cup honey or maple syrup
2 Tbsp coconut oil
1/4 cup cacao powder
1/2 tsp salt
Spray a 9×9 baking dish with with coconut oil and line with parchment paper. Trust, this step helps the parchment paper adhere to the pan. In a large skillet, lightly toast oats and almonds until fragrant, about 2-3 minutes. Remove from heat and transfer mixture to a large bowl with chopped cherries.
In a small saucepan over medium heat, whisk together peanut butter, honey, coconut oil, cacao and salt until combined and slightly melted, about 2 minutes. Pour mixture in bowl with oats, nuts and cherries. Stir until evenly coated. Add mixture to prepared baking dish and press down with hands until evenly distributed. Allow bars to set in the refrigerator for at least 2 hours, overnight is best and cut into 16 square bars.
Makes 16 bars