No-Bake Dried Cherry Almond Chocolate Chip Granola Bars
Chewy homemade granola bars packed with toasted almonds, tart dried cherries, and mini chocolate chips in a naturally sweetened oat base. These gluten-free and vegan bars require no baking - just mix, press, and chill. The combination of creamy almond butter and maple syrup binds everything together while chia seeds add extra nutrition. Perfect for breakfast on-the-go, school lunches, or post-workout snacks. A drizzle of melted dark chocolate and flaky sea salt transforms these from everyday snack bars into something special.
Ingredients
- 1 cup gluten-free rolled oats
- ¾ cup puffed brown ricepuffed quinoa1:1grain
similar light crunch
- ½ cup sliced almonds, toasted
- 1 tablespoon chia seeds
- ¼ teaspoon kosher salt
- ⅓ cup creamy almond butter
- ⅓ cup maple syrup
- 1 teaspoon vanilla extract
- ¼ cup dairy-free mini chocolate chips
- ¾ cup dried cherries, roughly chopped
- 2 oz dairy-free dark chocolate, chopped or in chips
- 1 tablespoon coconut oil
- flaky sea salt(optional)
Instructions
- 1
Line 8x8 inch square pan with parchment paper and lightly grease with coconut oil
- 2
Stir together rolled oats, puffed rice, toasted almonds, chia seeds, and kosher salt in large mixing bowl
- 3
Combine almond butter and maple syrup in small microwave-safe bowl and microwave for 30 seconds until hot and pourable, then stir in vanilla extract
- 4
Pour almond butter mixture over dry ingredients and stir until all ingredients are coated, then stir in mini chocolate chips and dried cherries
- 5
Pour mixture into prepared pan and press into firm, even layer using flat-bottomed glass, measuring cup, or spatula
- 6
Cover and refrigerate for at least 1 hour before cutting into bars
- 7
Combine dark chocolate and coconut oil in microwave-safe bowl and microwave in 30 second increments, stirring between each, until melted and smooth
- 8
Drizzle melted chocolate over bars using fork or piping bag made from ziplock with corner snipped, then sprinkle with flaky sea salt if desired
Tips
Use a flat-bottomed glass or measuring cup to press the mixture firmly and evenly - this prevents crumbly bars that fall apart.
Microwave the almond butter and maple syrup mixture until hot and pourable to ensure it coats all ingredients thoroughly and binds properly.
Chill for the full hour before cutting to ensure clean cuts and bars that hold their shape when removed from pan.
Good to Know
Store in sealed bag or container in refrigerator for 2 weeks
Can be made up to 2 weeks ahead and stored refrigerated
Serve chilled or at room temperature, cut into bars
Common Mistakes
Press mixture firmly to avoid crumbly bars that fall apart
Don't skip chilling time or bars won't hold shape when cut
Heat almond butter mixture until pourable to ensure proper binding
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
similar light crunch
FAQ
Can I make these nut-free?
Yes, substitute sunflower seed butter for almond butter and use sunflower seeds instead of sliced almonds for a completely nut-free version.
What if I don't have puffed brown rice?
You can substitute with additional oats, puffed quinoa, or even crispy rice cereal for similar texture and crunch.
How long do these bars keep?
Store in refrigerator for up to 2 weeks in sealed container, or freeze for up to 3 months wrapped individually.