I’ve really been working the “make your lunch” the night before thing. Every night, no matter how late, I’m now packing my lunch. It’s resulting in quite a few less “I’ll just grab this box of pasta because wateves” moments.
However, not only do I need to pack my lunch, but also breakfast and snack food because I’m straight up hungry all day long. Breakfast wise, I’m pretty solid (smoothies, yogurt with the fixings, avocado or peanut butter toast, etc). Snacks on the other hand have been rather dismal. I can only eat so many apples with peanut butter or snap peas with hummus. My new fave snack? Healthy raspberry coconut granola bars.
You know how excited I get when I make cheesecake? Well, I came pretty close to that feeling of exhaltation with this recipe. Sure, you can make granola or a granola bar whenever. However, can you guarantee that it’ll be chewy?? Like all the best store bought versions???
I don’t know maybe you can. But for me? The struggle was real. I’ve figured out the secret: treat them like cookies. They will seem soft and underdone. NOT to worry! Throw them in the fridge, let them cool entirely and these healthy raspberry coconut granola bars will be exactly what you want them to be: a soft, chewy bar. It maintains it shape and isn’t rock solid aka breaks your teeth when you try to bite into it. Wiiiiiiin!
Also, they’re SO good. Probably because the binding ingredients are peanut butter and coconut oil 😍. Did I mention these bars are gluten and dairy free? AWESOME right? If you have an actual gluten allergy, make sure to buy gluten free oats. Oats are actually gluten free all on their own but can quite often be made in factories alongside wheat products.
If you’re not 100% down with these healthy raspberry coconut granola bars yet, make them your own! Switch out the fresh raspberries for blueberires, pecans instead of almonds, more chia seeds and no flax seeds. Vegan? Try agave nectar, coconut nectar, or even a maple syrup to help bind and sweeten the bars.
Seriously, these are going to make those mid morning slash mid afternoon slash all day snack cravings SO much better. Grab one and go!Print
A delicious on the go breakfast and the perfect morning snack. Gluten and dairy free!
- 2 1/2 cups gluten free quick cooking oats
- 6 tablespoons coconut oil, melted
- 1/4 cup peanut butter
- 1/4 cup honey
- 2 teaspoons vanilla extract
- 1/4 teaspoon nutmeg
- 1 teaspoon ground cinnamon
- 1/2 teaspoon sea salt
- 1–2 teaspoons chia seeds
- 1 tablespoon flax seeds
- 1/4 cup sliced almonds
- 1/4 cup shredded or shaved coconut
- 1/4 cup pepitas
- 1 cup fresh raspberries
- Preheat oven to 350˚F. Line 8X10 baking pan with parchment paper
- In a food processor or grinder, pulse 1/2 cup of the oats until they resemble flour.
- In a large bowl, combine together all ingredients except for the raspberries until completely mixed.
- Gently fold in the raspberries.
- Spread the dough onto the prepared baking pan in an even layer. Don’t worry if some (most if not all) of the raspberries get smooshed!
- Bake for 20-25 minutes, until golden.
- Remove and cool on a wire rack. Once cool enough to handle, place the pan in the fridge and chill over night.
- Cut to serve as desired.