Crispy Coconut Almond Chia Granola Bars
Vegan, gluten-free, refined sugar-free, soy-free
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Crispy baked granola bars made without refined sugar! Be sure to allow the bars to fully cool before slicing.
Yield
14 bars
Prep Time
20 Minutes
Cook time
14 Minutes
Total Time
34 Minutes
Ingredients:
- 2 + 3/4 cups rolled oats
- 3/4 cup rice crisp cereal
- 1/2 cup sliced almonds
- 1/3 cup coconut sugar (or other granulated sugar)
- 1/4 cup chia seeds
- 1/4 cup shredded unsweetened coconut
- 2 tablespoons ground flax seed
- 1 teaspoon ground cinnamon
- heaping 1/4 teaspoon fine grain sea salt
- 6 tablespoons virgin coconut oil
- 1/3 cup coconut nectar syrup (or brown rice syrup)
- 2 tablespoons almond butter
- 1 teaspoon pure vanilla extract
Directions:
- Preheat oven to 375F and line a 9 x 12.5-inch baking sheet with tin foil. Lightly spray the tin foil with non-stick spray or grease with coconut oil.
- Combine the dry ingredients in a large bowl (oats, rice crisp, sliced almonds, sugar, chia, coconut, flax, cinnamon, salt).
- In a small pot, melt the coconut oil over low heat. In a medium bowl, whisk together the wet ingredients (melted coconut oil, syrup, almond butter, and vanilla).
- Pour wet ingredients over dry ingredients and stir very well until combined. The mixture will be dry at first, but keep mixing until it's fully coated in the wet mixture.
- Spoon the oat mixture into the prepared pan and spread out evenly with a spoon. With lightly wet hands, press the mixture firmly and evenly into the pan. I like to use a party roller to pack it down as firmly as possible.
- Bake at 375F , uncovered, for 13-15 minutes, until lightly golden.
- Place pan on a cooling rack and cool for at least 30-45 minutes before lifting out the square. When fully cool, slice into bars (bars may crumble if you slice while warm). Store leftovers in the fridge or freezer.