Hazelnut Cherry Granola Bars (Gluten Free)
This Hazelnut Cherry Granola Bars recipe is made with wholesome, simple, healthy ingredients that are for sure sitting in your kitchen pantry shelf and waiting for you to make these delicious snacks. These granola bars are dairy-free, gluten-free, so tasty, and fun to make.
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
INGREDIENTS
- ½ cup honey , or brown rice syrup
- 1 cup oats, gluten-free
- ¼ teaspoon pure vanilla extract
- 1 /4 teaspoon salt
- 2 tablespoon coconut shredded, unsweetened, shredded
- 1 tablespoon almond or peanut butter , if baking
- ½ cup dried cherries, high quality organic, roughly chopped
- ½ cup hazelnuts
- 2 tablespoon organic coconut oil
INSTRUCTIONS
- Preheat the oven to 300F.
- Line a baking dish with two strips of parchment paper that you are going to line across from each other on the baking dish. (Spray the baking dish first with a bit of cooking oil, it will help the parchment paper to stick) Make sure to have enough overhang on the sides so you can easily remove the bars from the pan later. Set aside.
- Mix all the dry ingredients in a large mixing bowl. Then add the honey and coconut oil and combine it really well. Using a silicone spatula or a spoon.
- Transfer mixture to a prepared baking dish and press really firmly into an even layer. To even the surface you can use the bottom of a glass or a second baking dish the same size if you have. Just add another strip of parchment paper before you do that so granola won't stick to it.
- Bake for 30 minutes.
- Remove from the oven and let it completely cool. This is important, don’t try to cut it while it’s hot and still in the pan! Transfer to the refrigerator to chill for 1 hour.
- Remove bars from baking dish using the parchment paper overhang on the sides and cut into bars using a very sharp knife. (Tip for cutting: cut a line in the middle first and then cut the bars on one side and then the other.)
NOTES
Baking sheet: For this recipe, I used 9.8-inch x 7.4-inch glass baking dish
Store: Wrap the bars individually into parchment paper or simply cut parchment paper into strips (granola bar size wide) and place them in between your bars when stacked on top of each other in an airtight food container. Best to be stored in the refrigerator (2 weeks) or freeze for up to 3 months.
Oats: Instead of oats you can use homemade almond or cashew meal or store-bought option.
Vegan: swap honey with brown rice syrup or maple syrup
ADD YOUR OWN PRIVATE NOTES
NUTRITION
Calories: 118kcal
Tried this recipe?@theyummy_bowl and tag #theyummy_bowl! Thank you!