Fruit and Nut Granola Bars Recipe

Fruit and granola bars recipe on parchment paper.

5 from 1 vote

Fruit and Nut Granola Bars Recipe

Wholesome and easy to make, this Fruit and Nut Granola Bars Recipe delivers a mix of toasty oats, creamy nut butter, and a subtle, refreshing tropical taste in every slice.

Prep Time10

Total Time10

Course: Snacks

Cuisine: American

Diet: Gluten Free

Servings: bars

Calories: 464kcal

Author: Andrea

Ingredients

1 1/4 cup almond butter
1/3 cup honey
2 teaspoon vanilla extract
2 cup old-fashioned oats pulsed in a food processor for about 5 seconds
1 cup gluten free crispy rice cereal brown or white, just make sure it is gluten free as many are not gluten free
3 tbsp almonds sliced
3 tablespoons cashews chopped
3 tbsp pecans chopped
2 tbsp golden flaxseed meal optional
1/2 tsp ground cinnamon
1/2 tsp salt
1/2 cup dark chocolate chopped
1/4 cup Sunsweet Philippine Pineapple chopped
1/4 cup Sunsweet Thai Coconut Chips

Instructions

Line an 8-inch or 9-inch square baking pan with parchment paper; set aside. NOTE: Criss-crossing them allows for easy removal.
In a medium microwave-safe mixing bowl, combine the almond butter and honey. Microwave on medium power for 1 minute, then stir and repeat. Remove from the microwave, add the vanilla, and whisk vigorously until smooth. Allow the mixture to rest for about 5 minutes.
Meanwhile, in a large mixing bowl, combine the oats, rice cereal, nuts, flaxseed meal, cinnamon, and salt. Whisk to combine.
Pour the cooled almond butter mixture into the dry ingredients. Using a large spatula, fold the ingredients together until no dry spots remain, then pour in all of the fruit and all but 1 tablespoon of the chocolate chips. NOTE: It's okay if the chocolate chips melt a little bit—it adds more flavor to the bars. Mix until combined, then pour into the prepared pan. Press firmly to create an even layer. Sprinkle the reserved chocolate chips on top, then cover the pan with plastic wrap and place in the refrigerator to chill for 2 hours. Remove from the pan using the edges of the parchment paper and transfer to a cutting board. Using a sharp knife, cut into 12 rectangular bars or 12 squares.

Notes

-If your almond butter is thick, mix in a bit of coconut butter or coconut oil to loosen it up. You don’t want the mixture too thick.

-You can easily add quinoa, millet, or amaranth to these bars for extra texture and nutrition.

STORE these Gluten Free Granola Bars at room temperature for up to 5 days in an airtight container or resealable bag. For longer storage, refrigerate for up to 2 weeks—this also helps them stay firm.

To FREEZE, layer with parchment paper and place in a freezer-safe container or bag for up to 2 months. Let them sit at room temperature for 15–20 minutes before eating, or microwave for 10–15 seconds to soften slightly.

Nutrition