Homemade healthy coconut cranberry choco bars are fun and quick to put together. These bars are Nutritionally Balanced, High-Fiber, Low-Sodium, Vegetarian and Gluten-Free. Guaranteed to help you through a busy day. Need after school snacks, lunch box treats or camping food? Here you go!
Having grab food on hand that is actually good for you is a fantastic idea! I LOVE granola and have made it for years. Somehow, I have never made granola BARS! I’ve always meant to though and this time, I did! My husband, son and I all agree these are great ‘on the go’ options for high energy, healthy snacks and the lunchbox! They are sitting in my cookie jar (and In a bag in my freezer because I made a double batch!) right now! I love them for a healthier treat when I want a cookie. I love my cookies! But these filling bars will satisfy me and keep me out of the naughty ’empty calorie’ abyss!
I almost called these Shaggy bars, or shaggy treats, because they shed a bit. But Google search thinks only dog treats are shaggy. Your doggies CANNOT have these, no matter how much they beg, unless you eliminate the chocolate. And what’s the fun in that?
These are a bit like haystacks, and a bit shaggy, with the shredded coconut running throughout. These bars have a great texture for holding. They will NOT leave your hands full of gooey, sticky sugar, like some bars do. These will actually work well for driving and other ‘clean hand necessary’ moments when you are trying to shove in a few healthy calories on the go and can’t wash up!
[tweetthis hidden_urls=”pic.twitter.com/1tqROVk3BC”]#Nutritionally Balanced, #highfiber #vegetarian #GlutenFree #snacks #healthy #Healthy2016 [/tweetthis]
Recipe Notes on Homemade Healthy Coconut Cranberry Choco Bars:
These are big bars, more adult sized. If your family is children heavy, you may want to cut these bars in half. They are filling and high calorie. Don’t gorge on these meal replacers!
These bars strike big on the easy factor. If you have a food processor; Let it do the heavy chopping for you!
Here’s how to make Homemade Healthy Coconut Cranberry Choco Bars:
- Preheat the oven and grease the lipped baking sheet
- I ran the cranberries, cherries, dates and walnuts through the chopper blade, a little at a time, through my
Little bitty, half-brokenfood processor. I had to hold the lid on because I broke it last year and I’m too cheap to replace a semi-working kitchen tool! (pathetic for a food blogger, I know!)
- After the cranberries, cherries and dates are chopped, Pour the instant oats (Or make your own by running regular oats through that food processor too!) and ALL the remaining ingredients, except the milk, into a large bowl with plenty of stirring head room. Stir it all up with a large metal or wooden spoon until the dry ingredients are thoroughly mixed.
- Add in the sweetened evaporated milk and stir until a wet gooey mass is formed.
- Press the gooey mass into the greased baking pan (coconut oil on your hands or Saran wrap over the dough will help) evenly and firmly.
- Bake 25 minutes, until slightly browned.
- Remove to counter and cut the bars in the pan warm.
- Let cool and remove to cooling rack when the bars set up enough to work with.
- Cool until set.
These granola bars are healthy, filling, and very very good! I particularly enjoy the fresh tart cranberries and Dried Montmorency cherries and Organic, dried Pitted Deglet Noor dates, together in this recipe. The Chocolate chips are ‘icing on the cake’, so to speak. they help glue it all together and add sweet bits that are always welcome in my mouth!
I’m not a real fan of sweetened evaporated milk. Too processed, in my opinion. It gets a pass in this recipe because it has the right ‘glue’ consistency, when baked and thoroughly cooled, to help this delicious concoction make solid bars.
This recipe makes an incredibly good, large chunky granola! A chewy, moist, granola that is completely scrumptious with yogurt and maple syrup, perfect for breakfast, snacks and dessert:
- Press this recipe into a lipped baking sheet and baked it 25 minutes.
- When it’s still warm, before it sets, crumble it all up onto a parchment paper and let it cool.
- Store in an airtight container after the granola is completely cooled.
- You will have some extra crumbles after cutting these bars, so USE them! They make a great granola breakfast!
If you’re a granola lover? You may also like Chocolate Chunk Sweet Potato Granola, Steel Cut Granola, Pumpkin Cranberry Granola, or my basic Homemade Granola. All of these granola recipes have different attributes you may enjoy. They are all excellent, easy recipes!
Homemade healthy coconut cranberry chocolate granola bars are fun and quick to put together.
- 6 Cups instant oats
- 1 14 oz. can sweetened condensed milk
- 3/4 Cup dried cherries-minced
- 11/2 Cup whole fresh cranberries-minced
- 1 Cup fresh dates-minced
- 11/2 Cup unsweetened coconut flakes
- 1 Cup chocolate chips
- 1 Cup sliced almonds
- 3/4 tsp. almond flavoring
- 1 Tablespoon cinnamon
- 1 Cup ground walnuts
- Preheat the oven to 350 degrees
- Mince the cherries, cranberries, walnuts and dates in a food processor until pieces are as small, as desired
- Pour the oats, nuts, fruits, coconut flakes and chocolate chips into a large bowl and stir well
- Add the Almond flavoring and cinnamon. Stir until thoroughly mixed
- Add the evaporated milk and stir until the mixture is very wet and sticky
- Press into a greased, parchment lined baking pan with lip
- Bake for 25 minutes until just brown around edges
- Using a sharp oiled knife or pizza cutter, Cut the baked granola into bars
- Remove the bars to a cooling rack and let sit until set
Amount Per Serving Calories 236Total Fat 13gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 4mgSodium 23mgCarbohydrates 28gFiber 5gSugar 15gProtein 5g
This recipe is featured at United Mom’s Network