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:
Dry Ingredients:
- 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
Wet Ingredients:
- 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!
If you’re looking for more breakfast options, check out some of these recipes below:
Strawberry Stuffed Yogurt Pancakes
Freezer-friendly Breakfast Burritos
Feta & Veggie Frittata
Birthday Cake Energy Bites
Easy Breakfast Egg Muffins
Strawberry Chia Granola Bars
Ingredients
- 1 3/4 cups rolled oats
- 1/4 cup oat flour
- 1/4 cup chia seeds
- 1 1/2 cups freeze-dried strawberries, crushed
- 1/3 cup coconut oil, melted
- 1/2 cup pure maple syrup
- 1/2 cup raw cashews
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/4 cup white chocolate chips melted with 1 tsp coconut oil
Directions
- Preheat your oven to 300 F.
- In a blender, pulse your oats and cashews for 30 seconds until chopped.
- Transfer them to a bowl with the oat flour, chia seeds, 1 cup of the crushed freeze-dried strawberries and salt.
- In a separate bowl, whisk together the melted coconut oil, maple syrup and vanilla extract for at least 1 minute until it thickens.
- Pour the wet mixture into the dry ingredients and stir together until a sticky batter forms.
- Line an 8 x 8 pan with parchment paper and press the mixture down. Bake for 25-30 minutes, until the edges are golden brown.
- Let the bars cool for at least an hour.
- After they cooled, drizzle the melted white chocolate over them and top them with the remaining 1/2 cup freeze-dried strawberries,
- Gently slice into 10-12 bars using a large, sharp knife. Once the white chocolate hardens, store them in an air tight container on the counter for up to 1 week or refrigerate (preferred) for 2 weeks.
I am wondering have you subbed almonds or another nut for some of the cashews before? I always have almonds don’t always have tons of cashews.
I personally haven’t, but almonds should work just as well!
Sure I think that could work well!
I would suggest refrigerating for best texture and freshness!