Looking for a lazy morning breakfast or on-the-go snack? These cherry almond granola bars are just the thing.
Nutritious oats, seeds, and flaked almonds are mixed with dates and tart dried cherries and coated in an almond-maple mixture.
The result is a perfectly sweet, chewy, wholesome bar of goodness with a hint of tartness that’s perfect for a light snack or healthier dessert. Throw them in your bag, give them to your kids, or keep a few in your freezer for when hunger strikes. Let us show you how it’s done!
Granola Bar Ingredients
Just 9 ingredients (all pantry staples!) are required for these delicious, wholesome bars. And here’s why we included them:
- Oats – for whole grains and a fiber boost
- Almonds – for crunch, protein, magnesium, selenium, vitamin E, and other health benefits
- Dates – for a sweet, sticky binder and boost of vitamins and minerals
- Dried tart cherries – for a tart-sweet combo, antioxidant boost, and more binding
- Seeds – for crunch, an omega boost, and other health benefits
- Maple syrup – for additional sweetness and stickiness
- Almond butter – for a creamy component that helps hold the bars together
- Coconut oil – to add richness and make the bars soft and pliable
- Sea salt – for added flavor
To make these bars, dates and dried tart cherries take a swirl in the food processor to create a sticky base. Then they’re mixed with toasted oats and almonds and your favorite seeds.
Next we add a warmed mixture of maple syrup, almond butter, and coconut oil to create a consistency perfect for pressing into bars. Salt and optional vanilla infuse the mixture with even more flavor.
Once pressed into a pan, they take a quick chill in the freezer before being ready to slice into snack-able bars.
We hope you LOVE these granola bars. They’re:
& SO delicious!
Enjoy as a snack, dessert, or on-the-go breakfast!
More Granola Bar Recipes
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
Servings 12 (Bars)
- 1 ½ cups rolled oats (gluten-free for GF eaters)
- 3/4 cup slivered almonds (or chopped raw almonds)
- 2/3 cup packed pitted dates, measured after pitting (deglet noor or medjool // ~7-8 large medjool dates as the original recipe is written)
- 1/3 cup packed dried tart cherries (unsweetened if possible, or sub other tart dried fruit // plus more for topping)
- 1/4 cup seeds of choice (we love flax, hemp, sesame, and chia)
- 1/4 cup maple syrup (or honey if not vegan)
- 1/4 cup creamy salted natural almond butter (just almonds + salt)
- 1 Tbsp coconut oil
- 1 healthy pinch sea salt
- 1 tsp vanilla extract (optional)
Heat oven to 350 degrees F (176 C) and line an 8×8-inch baking dish with parchment paper.
Add your oats and almonds to a bare baking sheet and bake for 10-12 minutes or until slightly golden brown.
Add dates and dried fruit to a food processor and mix until small bits remain or a ball forms — ~20 seconds. It should be quite tacky / sticky.
Add the toasted oats and almonds to a large mixing bowl along with the date-fruit mixture and the seeds. Set aside.
In a small saucepan over low heat, warm maple syrup, almond butter, and oil, stirring until creamy and smooth. Then remove from heat, add a pinch of salt and vanilla (optional), and stir again to combine.
Pour into the large mixing bowl and then mix, breaking up the date-fruit mixture to disperse throughout (option to add 1 more handful of dried cherries to the mix). Use a spoon or your hands to mix thoroughly. It should be very tacky and hold its shape when squeezed between two fingers. If too dry or crumbly, add a bit more maple syrup and/or almond butter and continue mixing.
Transfer to the prepared 8×8-inch dish and use a wooden spoon or your hands to disperse into an even layer. Cover with parchment and press down with something flat, such as a drinking glass, to get the mixture packed really tightly. This will prevent the bars from being crumbly. Chill in the freezer for 15-20 minutes to harden.
Remove bars from dish and chop into 12 even bars (as original recipe is written // adjust if altering batch size). Store in an airtight container in the refrigerator for up to 2 weeks, or in the freezer for up to 2 months. They travel fine if taking on-the-go, though they keep their shape best right out of the freezer or refrigerator.
*Nutrition information is a rough estimate calculated with tart cherries and almond butter and without optional ingredients.
*Prep time includes cooling.
Serving: 1 bar Calories: 204 Carbohydrates: 25.6 g Protein: 5 g Fat: 10 g Saturated Fat: 1.6 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 2.1 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 21 mg Potassium: 265 mg Fiber: 3.7 g Sugar: 14.4 g Vitamin A: 101 IU Vitamin C: 0.6 mg Calcium: 58.6 mg Iron: 1.2 mg