Healthy Chocolate Cherry Granola Bars
These no-bake Chocolate Cherry Granola Bars combine wholesome ingredients like oats, almonds, almond butter, and dried cherries with dark chocolate for a fiber-rich, protein-packed, and satisfying snack. Ready in just 20 minutes, they’re perfect for meal prep, quick breakfasts, or grab-and-go snacks.
Equipment
- 8x8 inch baking pan
- Parchment Paper
- Medium saucepan
- Large Mixing Bowl
- Spatula or wooden spoon
Ingredients
Dry Ingredients:
- 1 cup rolled oats
- 1 cup puffed rice cereal
- ½ cup dried sour cherries or craisins/raisins
- ½ cup dark chocolate chips
- ½ cup sliced or chopped almonds
Wet Ingredients:
- 2 tbsp coconut oil
- ¼ cup cocoa powder
- ½ cup brown rice syrup or honey
- 1 cup creamy almond butter or alternative nut butter
- 1 tsp almond extract or vanilla extract
Optional Toppings:
- ½ cup dark chocolate chips
- 1 tsp coconut oil
- ¼ cup sliced almonds
- Pinches of flaky salt
Instructions
- Prepare Your Pan and Parchment: Line an 8x8-inch baking pan with parchment paper, leaving extra on the sides so you can fold it over the top later. This extra length will help you press the bars firmly and make it easy to lift them out once set. Make sure the parchment is smooth with no wrinkles in the corners for an even pressing surface. Setting up your pan first ensures a seamless assembly process later.
- Combine Dry Ingredients: In a large mixing bowl, add the rolled oats, puffed rice cereal, dried cherries, dark chocolate chips, and sliced or chopped almonds. Stir gently with a spatula or wooden spoon to combine all ingredients evenly. This ensures every bar has a balanced mix of chewy, crunchy, and chocolatey textures in every bite.
- Melt the Coconut Oil: In a medium saucepan, place 2 tablespoons of coconut oil over medium-low heat. Stir occasionally until the oil is fully melted and smooth. Coconut oil provides a subtle flavor and helps bind the wet and dry ingredients together while keeping the bars dairy-free.
- Incorporate Cocoa Powder: Once the coconut oil has melted, add ¼ cup of cocoa powder. Stir continuously to fully blend it into the oil, creating a smooth, rich chocolate base. This step ensures that there are no lumps and that the chocolate flavor is evenly distributed throughout the mixture.
- Blend Syrup and Almond Butter: Add ½ cup brown rice syrup (or honey) and 1 cup creamy almond butter to the saucepan. Stir constantly over low heat until the mixture is fully combined, forming a thick, glossy chocolate paste. If the mixture feels too thick or dry, add 1 tablespoon of milk or water to help it come together. Stir in 1 teaspoon of almond extract to enhance the nutty, aromatic flavor.
- Combine Wet and Dry Ingredients: Carefully pour the chocolate-almond mixture over the bowl of dry ingredients. Using a large spatula or wooden spoon, fold and stir the mixture until the dry ingredients are fully coated. You may need to use clean hands to press and mix the mixture thoroughly, ensuring every oat, cherry, and almond is evenly distributed in the chocolatey binding.
- Transfer and Press Mixture into Pan: Spoon the combined mixture into the prepared baking pan. Begin pressing it down into the corners and edges using the spatula or your hands. Fold the excess parchment paper over the top of the mixture and firmly press down with your palms to compress the granola bars. This step is essential to create dense, cohesive bars that hold their shape once cut.
- Chill to Set: Place the pan in the refrigerator for 3–4 hours or in the freezer for 1 hour to allow the bars to fully set.Chilling solidifies the almond butter and syrup, giving the bars their chewy yet firm texture. Check the bars after the recommended time to ensure they are completely set before cutting.
- Slice into Bars: Lift the set mixture from the pan using the parchment overhang. Place on a cutting board and slice into 8 bars or 16 smaller squares, depending on your preferred portion size. Use a sharp knife for clean edges, wiping the blade between cuts if needed to prevent sticking.
- Add Optional Toppings: For an extra touch of indulgence, melt ½ cup chocolate chips with 1 teaspoon coconut oil and drizzle evenly over the top of the bars. Sprinkle with ¼ cup sliced almonds and a few pinches of flaky salt. This creates a beautiful finish and adds layers of texture and flavor, making the bars visually appealing and extra tasty.
- Store and Enjoy: Store the bars in an airtight container in the refrigerator for up to 1 week or freeze for up to 6 weeks. They can also be kept at room temperature for a day or two if the environment is cool. These bars are perfect for grab-and-go breakfasts, mid-day snacks, or post-workout fuel, delivering a satisfying combination of protein, fiber, and healthy fats in every bite.
Notes
- Use extra-long parchment paper to make pressing and lifting the bars easier.
- Swap dried cherries for raisins, cranberries, or chopped dates for flavor variation.
- Almond butter can be substituted with peanut butter, cashew butter, or sunflower seed butter for different nutty flavors.
- If mixture feels too dry, add 1–2 tablespoons of milk, water, or maple syrup to help bind ingredients.
- Optional toppings like chocolate drizzle, nuts, and flaky salt enhance flavor and presentation but can be omitted for a simpler bar.
- Press bars firmly before chilling to ensure they hold their shape when cut.
- Bars can be stored in refrigerator, freezer, or room temperature (short-term) for versatile grab-and-go options.
