These Dark Chocolate Cherry Granola Bars are a simple, no-bake snack you can prep in just 15 minutes. They’re balanced with protein and wholesome fats to keep you satisfied between meals.
What I’ve Learned Experimenting With Homemade Granola Bars
I’ve been experimenting with different versions of these gluten free granola bars for nearly 20 years. I’ve learned that simple ingredients and the right ratios make all the difference. These crunchy granola bars have the perfect balance of ingredients to create the right structure and flavor for a meal prep friendly bar that will hold up for the week.
I like to keep a batch in the fridge for busy weeks when I know I’ll need something quick but filling. They’re easy to customize, making them one of my go-to snack recipes.
- Simple, No Bake Recipe. You only need 15 minutes to prep these bars.
- Nutritious and Filling. A great balance of fat and protein to help you stay full longer.
- Great for Meal Prep. This is one of my favorite homemade snacks to batch for the week.
Essential Ingredients
A detailed list of ingredients and amounts is in the printable recipe card below.
- Base: gluten-free old fashion oats and chia seeds
- For the structure and texture: almond butter, honey, and coconut oil
- For a protein boost: protein powder is great for a little extra protein but is an optional ingredient.
- Flavor makers: dark chocolate chips, dried cherries, and a little sea salt for sprinkling
How to Make Homemade Granola Bars
- Start by melting the first 3 ingredients in a microwavable bowl or small sauce pan and stir well. Then, if using protein powder (remember this is optional), stir the powder until it dissolves completely.
- Next, allow the mixture to cool a few minutes (this is important because if you add the chocolate in now it will just melt as you stir) Once the almond butter mixture has cooled a bit, stir in the oats and chia seeds. Stir them until completely coated. Then fold in the chocolate and dried cherries.
- Now, line an 8×8 pan with aluminum foil and spray with cooking oil. Spread the thick mixture into the pan. Place in the freezer for 10-15 minutes until well set. After it is set, peel foil off, cut into bars, and store in fridge. Sprinkle with sea salt if desired.
Flavor Variations
Swap out the flavor makers for some variations to keep from getting burned out on the same flavors.
- Nut and seed ideas: swap the almond butter for PB or cashew butter, mix-in some chopped pecans or walnuts
- Flavor makers: swap the cherries and dark chocolate for toasted coconut, white chocolate chips, mint chocolate chips, raisins, etc.
- Protein choices: experiment with different brands or flavors like chocolate or vanilla. Every brand seems to have a noticeably different flavor and texture.
Homemade Crunchy Granola Bars
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Ingredients
- ¾ cup almond butter
- ⅓ cup honey
- ¼ cup coconut oil
- 2 tablespoons protein powder optional
- 1 ½ cup gluten free old fashioned oats
- 1 tablespoon chia seeds
- ¼ cup dark chocolate chips
- ¼ cup dried cherries
- sea salt for sprinkling
Instructions
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Melt the first 3 ingredients in a microwavable bowl or small sauce pan and stir well.
-
If using protein powder (optional), stir the powder until it dissolves completely. Allow the mixture to cool a few minutes (this is important because if you add the chocolate in now it will just melt as you stir)
-
When the almond butter mixture has cooled a bit stir in the oats and chia seeds and stir until completely coated. Fold in the chocolate and dried cherries.
-
Line an 8×8 pan with aluminum foil and spray with cooking oil. Spread the thick mixture into the pan.
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Place in the freezer for 10-15 minutes until well set. After it is set, peel foil off, cut into bars, and store in fridge. Sprinkle with sea salt if desired.
Video
Notes
- Refrigerator Storage: store in an airtight container for up to 7 days; I don’t recommend leaving them out at room temperature because of the coconut oil.
- Freezer Storage: First, wrap them loosely in parchment paper and store in a larger freezer bag or meal prep container. Freeze them for up to 3 months.