Ingredients
Equipment
Method
- Preheat oven to 350 degrees Fahrenheit. Line a 4x8" loaf pan with parchment paper.
- Mix the dry ingredients: in a large bowl, combine the oats, almond flour, hemp hearts, and flax meal. Stir until evenly mixed.
- Mix the wet ingredients: in a separate bowl, whisk together the melted coconut oil, almond butter, and maple syrup. Stir in the mashed banana until smooth.
- Add the wet mixture to the ddry ingredients and stir until fully combined. Fold in the dried cranberries and half of the chocolate chips.
- Transfer the mixture to the prepared pan and press it down firmly using the back of a spoon or a spatula*. Sprinkle the remaining chocolate chips on top and press down again.
- Bake for 25-30 minutes or until the edges are lightly golden.
- Let the bars cool completely in the pan before removing. (Tip: for cleaner cuts, place them in the refrigerator to firm up further before slicing into 8 bars.
Notes
*If the mixture feels too dry before baking, add 1-2 tablespoons of milk or a little extra almond butter to help it come together.
Store granola bars in an airtight container in the refrigerator for up to 5 days. Keeping them chilled helps them stay firm and hold their shape.
For longer storage, wrap individual bars and place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw at room temperature or in the fridge before eating.
For more variations, tips and substitutions, see full blog post above.