Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
Fruit, Nut and Chia Granola Bars
Getting reviews...
- Level: Easy
- Total: 1 hr 35 min
- Active: 25 min
- Yield: 12 bars
-
- Nutritional Analysis
- Per Serving
- Calories
- 225
- Total Fat
- 10 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 13 milligrams
- Sodium
- 15 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 4 grams
- Sugar
- 15 grams
- Protein
- 4 grams
These healthy chewy granola bars are a little sweet, a little tart and totally satisfying. Toasted oats and almonds form the hearty base, while dried apricots and freeze-dried raspberries add bright pops of flavor. Chia seeds add a nutritional boost, and a drizzle of dark chocolate makes them feel like a treat. The bars are sturdy enough to pack in a lunchbox and easy to make ahead — just mix, chill and slice. They're lower-fat, lower-calorie and lower-sodium, and if you use certified gluten-free oats they’ll be gluten-free as well. Whether you're feeding kids or craving a better snack for yourself, these bars deliver on both taste and feel-good ingredients.
- Level: Easy
- Total: 1 hr 35 min
- Active: 25 min
- Yield: 12 bars
-
- Nutritional Analysis
- Per Serving
- Calories
- 225
- Total Fat
- 10 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 13 milligrams
- Sodium
- 15 milligrams
- Carbohydrates
- 31 grams
- Dietary Fiber
- 4 grams
- Sugar
- 15 grams
- Protein
- 4 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Line an 8-by-8-inch square baking pan with foil with an overhang on all sides by a couple of inches.
- Spread the oats and almonds on the prepared baking sheet and bake, tossing once halfway through, until lightly toasted, 8 to 10 minutes. Transfer to a large bowl and let cool for 5 minutes.
- Meanwhile, combine the butter, brown sugar, honey and salt in a small saucepan over medium heat. Cook, stirring occasionally, until the butter and sugar melt and the mixture is bubbling, about 2 minutes. Remove from the heat and stir in the vanilla.
- Add the apricots, raspberries and chia seeds to the oat mixture and toss. Drizzle with the hot butter mixture and toss well to evenly coat the oats. Let cool for 2 or 3 minutes. Coarsely chop 2 tablespoons of the chocolate chips and add to the slightly cooled mixture. Toss again. Press the granola mixture firmly and evenly into the prepared pan. (You can wear gloves or lightly oil your hands to make this easier.) Refrigerate until firm, 1 to 2 hours.
- Use the foil handles to remove the granola bars from the pan. Cut with a sharp chef’s knife into a 2 by 6 grid, making 12 bars. Place the remaining 2 tablespoons chocolate chips in a small microwave-safe bowl and microwave in 15-second intervals, stirring in between, until smooth and melted. Drizzle or pipe the chocolate over the granola bars and refrigerate to set the chocolate, 5 to 10 minutes. Store the bars at room temperature in an airtight container between layers of parchment paper.
Cook’s Note
Food Network defines lower-fat as 10 grams or less total fat per serving and lower-calorie as 250 calories or less per serving.
