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Healthier choices
Granola bars are a great snack, but these Cranberry Coconut Granola Bars are now my favorite! I am always searching for new ways to make healthy, delicious snacks.
My food choices began to dramatically change after deciding to live a healthier lifestyle back in 2008 or so.
I had always eaten pretty healthy, but that was around the time I became more aware of what I was doing. I became really interested in health, fitness and wellness…and I wanted to learn all I could. Once you do that, you find a lot of the “healthy” foods aren’t so healthy after all.
I began to read those labels and commit to a more real and whole food diet. I DO NOT believe in trend dieting! In my opinion it just teaches your body the wrong things and it’s not sustainable. I live mostly by the 80/20 rule and I don’t cut out food groups.
This has been a really great way for my husband and I to maintain a healthy lifestyle. It’s completely doable. Now we are so used to it and I would never go back.
back to the basics
Once I realized I could make homemade granola bars with real ingredients, I was excited to start! A lot of the boxed granola bars have a bunch of unnecessary preservatives, additives and aren’t naturally sweetened.
I love the fact that I can make any flavor I want! These Cranberry Coconut Granola Bars taste so good because they are made fresh and have real ingredients. After experimenting with a few flavors, I stumbled upon this combination. It works so well!
These bars are sweet and chewy! I like a chewy granola bar over a crunchy one, but everyone has a favorite. By making these snacks homemade, you have the ability to add extra healthy ingredients like flax meal and chia seeds. Here’s a few reasons why these two ingredients are great…
FLAX MEAL– Ground Flax Seeds. These seeds are high in protein, fiber, B Vitamins, Thiamine, Magnesium, Potassium, and Phosphorus. They are also high in Omega-3 Fatty acids which are beneficial to a healthy lifestyle. These fatty acids can help fight inflammation, lower the risks of heart disease, may improve bone and joint health, and promote a healthy weight.
***NOTE: The whole seed keeps well, but they need to be ground to get the full nutritional benefits.
CHIA SEEDS– an edible seed from a fowering plant in the mint family. These little powerhouses contain protein, fiber, calcium, potassium, phosphorus, and Vitamins A, C and E. They also contain those great Omega-3 Fatty Acids like the Flax Seeds, and are a great source of antioxidants.
Recipe tips:
-Using a Rubber or Silicone Spoon is the best way to stir caramel and press mixture into your pan. It prevents your spoon from burning or sticking too much.
-I recommend using a 9×13 inch baking pan to make these in. Anything smaller will make your bars too thick and you won’t get as many bars out of the recipe.
-Parchment paper works best to line your pan. This makes for a quick and easy cleanup. You can also individually wrap the bars in parchment to keep them from sticking together. Then place them in small baggies for easy transport.
-To store these, the bars should be covered and kept in the refrigerator. If you know you’ll be taking them on the go, I suggest freezing a few. They’ll stay together better and be chewy when you eat them.
-Feel free to swap any ingredient you like. I don’t suggest using this recipe and adding ingredients to it because the ratio of sticky to dry ingredients listed ensures they will stay together.
-When you get to the step of pressing the bar mixture into your pan, make sure to take a few minutes pressing firmly all over and to the edges. This step is important to pack them tight so they stay together. Especially since you are making them fresh and they don’t have all the fake binding agents the grocery store versions have that keep them together. The few extra minutes is worth it in comparison!
I hope you enjoy these Cranberry Coconut Granola Bars! Let me know in the comments if you have any questions. I’d also love to hear how you liked them! 🙂 For another homemade chewy granola bar, try my 6-Ingredient Peanut Butter Bar recipe HERE.
Cranberry Coconut Granola Bars
These granola bars are chewy and sweet! They are perfect for a healthy snack or dessert. The combination of cranberry and coconut is delicious!
Ingredients
- 2 Cups Old-Fashioned Oats
- 1 Cup Dried Cranberries, packed
- 1/2 Cup Shredded Coconut, sweetened
- 1/4 Cup Sunflower Seeds
- 2 Tbsp Chia Seeds
- 2 Tbsp Flax Meal
- 1/4 Cup Unsalted Butter
- 1/4 Cup Honey
- 1/2 Cup Brown Sugar
- 1 Tsp Vanilla
- 1/2 Tsp Kosher Salt
Instructions
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In a large mixing bowl, combine oats, dried cranberries, coconut, sunflower seeds, chia seeds and flax meal.
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In a large saucepan over medium heat, melt butter, brown sugar, honey, and salt together. Let mixture come to a boil, stirring occasionally. Once it begins to bubble all over, set a timer for 2 minutes. This time is required to cook to a caramel-like consistency. After 2 minutes, add vanilla and stir together. Turn off burner. NOTE: Using a rubber or silicone spoon is best to prevent burning or sticking to the spoon.
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Make a well in the middle of the dry mixture and pour half of the caramel mixture in the center. Using the same rubber or silicone spoon, slowly stir dry ingredients into the middle. Repeat and pour the second half of the caramel mixture in the center. Stir until everything comes together. This ensures your caramel is in the bars and not stuck on your bowl.
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Line a 9x13 inch glass baking pan with parchment paper, leaving enough extra to be able to cover the inner sides as well. Pour granola bar mixture in the center and smooth out to the sides. Take a few minutes and press mixture down firmly with the backside of your rubber or silicone spoon. Make sure to do it all over a few times and all the way to the edges. Bars will be about 1/2 inch thick. This step is important to ensure your bars stay together. Chill in the refrigerator for 1 hour.
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Once chilled, remove bars from the pan by lifting with the parchment paper. Place on a flat surface (counter or cutting board). Using a large chef knife cut 11 long sections down the short side. Make sure to press down when cutting and not pull. Then cut one more time all the way down the center. You should have 22 bars.
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Bars should be covered and stored in the refrigerator. You can also freeze them. NOTE: Don’t leave the bars out at room temperature too long or they can get too soft and fall apart.
