Chewy strawberry chia granola bars are the best breakfast bars to make this week! Filled with whole grains and healthy fats, and have a delicious strawberries & cream flavor!
Breakfast on the go
Strawberry chia granola bars are packed with nourishing ingredients. They’re easy to make, and taste so similar to those packaged chewy bars from the store!
They’re perfect as a grab-n-go breakfast when you’re in a pinch for time, or delicious as a midday snack. These bars are loaded with feel good ingredients like rolled oats, cashews, chia seeds and freeze-dried strawberries.
Strawberry Chia Granola Bars
These granola bars have a delicious sweet strawberry flavor, and are plant-based and gluten-free! I’ve been eating them the past few days as a pre-workout snack, and they’ve held me over well without feeling too heavy.
They get that perfect chewiness from the oats, with a little added crunch from the cashews and chia seeds. The white chocolate on top is optional, but adds such a good flavor!
They seriously taste store-bought.
Ingredients you’ll need for these homemade strawberry chia granola bars
Here’s what you’ll need to make these homemade granola bars:
- Rolled oats- the oats give the bars their chewy texture, and provide some whole-grains to the recipe. If you’re gluten-free, make sure that you use certified gluten-free oats!
- Oat flour
- Chia seeds– the chia seeds provide heart-healthy omega-3 fats, and help bind these bars together
- Freeze-dried strawberries
- Raw cashews
- Dairy-free white chocolate chips
- Pure maple syrup
- Melted coconut oil
- Vanilla extract
You guys are going to love these bars! They’re similar to my strawberry shortcake energy bites, but take a little less effort since they don’t need to be rolled. Plus, they can be kept at room temp!
Homemade Granola Bar Tips
For best results, here are a few tips to keep in mind when making these bars:
- Make sure to whisk your coconut oil and maple syrup well before adding it to the dry ingredients. After whisking it for about 1 minute, the mixture should start to thicken slightly.
- Using an 8 x 8 pan is ideal for the best size and texture. A larger pan may result in thin, brittle bars.
- Line your baking pan with parchment paper for easy removal from the pan
- Let the bars cool completely for at least one hour before topping them with the white chocolate and slicing.
- Use a large, sharp knife to cut through these bars
I can’t wait for you guys to try these!
So simple to make! Swapped almonds for cashews because that’s what I had on hand and tasted great.
I’m so glad you enjoyed them!
Hey! Do u think i could use another plant oil instead of coconut oil?
Hey! Do u think i could use another plant oil instead of coconut?
So excited to try this recipe!! Do you think it would work to swap the cashews for pecans?
Hey Robyn, I think any nut variety would work here!