No-Bake Chewy Chocolate, Dried Cherry, and Cashew Granola Bars

Your family is going to love these No-Bake Chewy Chocolate, Dried Cherry, and Cashew Granola Bars! Created by our friend Emily at Glutenless Apron, these bars are easy to make ahead and keep in the fridge for those moments where you need a quick breakfast or an easy after school snack. They are also great to pack for those last-minute road trips and or hikes!

 

This recipe features our Whole Grain Rolled Oats that have passed strict requirements known as the Purity Protocol. This protocol ensure that our oats are gluten-free and celiac friendly so that you can eat with a peace of mind.

 

INGREDIENTS:

  • 1/2 cup natural creamy peanut butter

  • 1/3 cup raw honey

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon fine sea salt

  • 1/2 cup gluten free rolled oats

  • 1 tablespoon chia seeds

  • 1/3 cup flaxseed meal

  • 1/3 cup whole cashews, unsalted

  • 1/4 cup sliced almonds, unsalted

  • 1/3 cup dried tart cherries

Toppings:

  •  3 tablespoons dark chocolate chips

  •  3/4 teaspoon refined coconut oil

  • 1 tablespoon sliced almonds, unsalted

  • flaky sea salt

 

INSTRUCTIONS:

  1. Line an 8 1/2 x 4 1/2 inch loaf pan with parchment paper. Set aside.
  2.  In a medium saucepan, add the peanut butter, honey, vanilla extract, cinnamon, and salt. Place over low heat and stir frequently until the mixture is smooth and creamy. Remove from heat and stir in the oats, chia seeds, and flaxseed meal. Fold in the cashews, almonds, and dried cherries. Pour mixture into the prepared loaf pan and press firmly into an even layer.
  3.  In a small microwave-safe bowl, add the dark chocolate chips and coconut oil. Microwave in 30-second increments, stirring in between until chocolate is completely melted and smooth. Pour the melted chocolate over the granola mixture and tilt the pan so that the chocolate covers the entire top. Top with sliced almonds.
  4. Cover and place in the refrigerator for at least 1 hour. Carefully remove from pan and cut into 7 bars. Sprinkle with flaky sea salt. Store covered in the refrigerator until ready to eat.
Makes 7 bars