A healthy, tangy snack bar featuring toasted coconut, hearty nuts, chewy cranberries, and unique Greek yogurt chips. Bonus: these granola bars are a no-bake recipe, making them perfect for the hot summer months!
Look at this new layout! And check out that new logo! Are you as excited about these changes as I am?! Probably not, but that’s okay. I’m sure I have more than enough excitement flowing through me for everyone.
I have to give a heartfelt thank you to the designers over at Logo Design Team. They not only took all my ideas for the logo into consideration and made them a reality, but they did so in a timely manner at an affordable price. I appreciate the hours of work they put into my logo, and I would recommend them to any blogger or entrepreneur who is just starting out and wants to give their blog a more professional edge.
I was so pleased with the transformation that I went straight to the kitchen and celebrated in the only way I knew possible: baking!
I soon realised though that turning on my oven in this weather would most likely result in my suicide, so the cupcakes I was planning were definitely out. (Don’t worry! They’ll arrive with the colder weather.) Instead, I decided to create a no-bake recipe for some healthy granola bars. Not quite as exciting as cupcakes, I know, but believe me when I tell you that these snack bars are just as sweet and delicious. Plus, they’re significantly better for your waistline. Something we all tend to worry about during swimsuit season, amiright?
These bars. You won’t need any other no-bake granola bar recipe in your entire life once you make these bars. You’ll feel like you’re floating on an island in the Caribbean sipping an icy piña colada rather than munching after your sweat sesh at the gym. The coconut flavour in these bars is intense! First, we dry toast the oats, nuts, and coconut until they are a nice golden brown to enhance the flavour. Next, we toss in some almond butter (or peanut butter, I’m not nuttist) for an extra punch of protein, some dried cranberries for zip, and some vanilla for sweetness.
The real kicker of these bars is the toasted coconut agave, which really makes that tropical flavour sing. Although it’s a specialty ingredient (you can use regular agave or honey in a pinch), this stuff is gold and worth paying a few extra dollars for. I get mine from my local DavidsTea and basically pour it on everything. It’s seen my bowl of oatmeal, my morning bircher muesli, multiple jugs of iced tea, and even pancakes. Guys, you know this stuff is good if a Canadian is swapping it for maple syrup!
Another ingredient I use in these that I’ve only just discovered are Greek yogurt chips! What?! If you guys knew about these, why didn’t you share? These things are amazing! They’re a tiny nugget of tangy, yogurty goodness sneakily disguised as white chocolate chips. I was shocked at how great these morsels were. I had to resist standing there and eating the whole bag. I got mine in the bulk section of my local grocery store, so I assume they’re readily available. If you can’t get them, you could leave them out or replace them with the same amount of seeds, white chocolate chips, or even another diced dried fruit. (Mangoes would be delicious!)
I hope you enjoy these tasty summery treats. Such a great, healthy way to celebrate a new chapter of The Cinnamon Scrolls, don’t you think? Summer on, my friends!
- 1½ cups rolled oats
- ½ cup raw cashews, roughly chopped
- ½ cup raw almonds, roughly chopped
- ¼ cup unsweetened, shredded coconut
- ¼ tsp salt
- ½ tsp ground cinnamon
- ¾ cup dried cranberries
- ½ cup toasted coconut agave (or regular agave or honey)
- ¼ cup almond butter (or natural peanut butter)
- 1 tsp vanilla extract
- ½ tsp coconut extract
- ¼ cup Greek yogurt chips (optional)
- Lightly grease and line an 8 x 8 baking dish with non-stick baking paper, leaving a 3-inch overhang, and set aside.
- To a medium skillet, add the oats, cashews, almonds, coconut, salt, and cinnamon. Dry toast the ingredients, tossing occasionally, until they are lightly browned and smell nutty. Place in a large, heatproof bowl, stir in the cranberries, and set aside.
- In a small, microwavable bowl, melt the agave, nut butter, vanilla, and coconut extract for 30 seconds. Remove and whisk until emulsified. Pour the wet ingredients into the dry ingredients and stir with a wooden spoon or rubber spatula until all the dry ingredients are wet. Allow to cool for 20–30 minutes until it reaches room temperature, then fold in the yogurt chips.
- Pour the granola mixture into the prepared baking dish and spread it to cover the pan. Press down on the bars very firmly with your hands until there is no more give. Refrigerate the bars for at least 3 hours. Once the bars have chilled, use the excess baking paper as handles and release the bars from the pan. Place on a cutting board and, using a long, sharp knife, chop into 8–12 equal bars.
- The bars will keep their shape as long as they are refrigerated. They will keep in an airtight container, in the fridge, for up to 10 days.