Cranberry Chocolate Coconut Granola Bars

Cranberry Chocolate Coconut Granola Bars Recipe

photo by recipe author

Servings: 10-12 bars
Preparation Time: 10 minutes

3 cups quick oats (or GF quick oats)
2 tablespoons ground flax seed
1 tablespoon flour of choice, optional
1/2 cup almonds (or other nuts or seeds of choice)
1 cup dried cranberries
3/4 cup flaked or shredded coconut
1 teaspoon cinnamon
1/2 to 3/4 cup semi-sweet chocolate chips
1/3 cup maple syrup
3 eggs
2 tablespoons melted coconut oil (or butter)
2 tablespoons water

Preheat oven to 350 degrees ºF. Lightly grease a 9×13-inch pan.

Mix dry ingredients in a bowl. Whisk syrup, eggs, oil and water in a separate bowl. Combine wet and dry ingredients and mix well.

Press mixture into prepared pan with a wet spatula. Bake for about 12 to 15 minutes or until the edges begin to brown. Let cool completely before slicing.

Store in an airtight container in the refrigerator for up to a week or freeze.

Recipe submitted by Alicia, Chardon, OH

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Published on June 14, 2013

(1 votes, average: 5.00 out of 5)

9 Comments

Renee April 29, 2017 at 7:52 pm - Reply

Do you know any nutritional values? I’d like to try with carob instead of chocolate I think it would be wonderful thanks. Plan to make soon.

Admin - Orissa May 13, 2017 at 3:08 pm - Reply

Renee,

Thank you for your question. Since these recipes are user-submitted and free to everyone, it would be extremely time consuming and difficult to draw up an accurate nutritional info chart for each and every one. There are many sites online that have nutritional info calculators you could use to try to get an approximate reading on.

Hope that is helpful!

Making these with carob sounds great!

April May 8, 2016 at 11:07 am - Reply

Finally found a granola bar that my picky daughter likes. She doesn’t like nut pieces in them, so I used almond meal instead. Added chia seeds instead of flour, and added only 1/4 c maple syrup. Husband liked them too. Also substituted coconut cream concentrate for the oil and water.
Thanks for the recipe.

Al June 23, 2013 at 2:03 pm - Reply

I used agave nectar instead of maple syrup.  When you press them down in the pan, they stick together just fine.  Great recipe!

Danielle June 21, 2013 at 11:11 am - Reply

these do taste their best after being the fridge or freezer first — more crunchy and stay together.  I put mine under the broiler for 2 minutes to crisp it up a bit.  Very easy to make

Starr June 20, 2013 at 10:14 am - Reply

These are great!! I made mine last night. I used raisins instead of dried cranberries because the only cranberries I could find had added sugar. I also didn’t have coconut oil so I used some butter (I’ll try using peanut butter next time). Mine tasted better the next day after being refrigerated and also stuck together better after that! I’ll definitely be making these again! I also cooked mine about 5 minutes longer which may have also helped them to stick together better. This was a super easy recipe for this extremely busy mom!

Candace June 19, 2013 at 11:35 pm - Reply

Versatile I changed up the nuts, missed with seeds, took out chocolate and added ginger pieces, increased oil, used molasses instead of syrup. Would like to try dehydrating instead of cooking.

Danielle June 19, 2013 at 1:19 pm - Reply

These don’t stay together that well.  I think they could use some salt and I would add more coconut oil instead of the water.  They look pretty :-)

Julie June 17, 2013 at 1:46 am - Reply

Wondering why the low rating.  Would be nice if a comment were made to explain why.  These look really good!

Cranberry Chocolate Coconut Granola Bars