these homemade granola bars are mixed with a homemade raspberry jam to create the ultimate flavour and perfect snack-to-go.
The granola bar train has returned. And it bring with it: these amazing raspberry-flavoured granola bars. So good. And so many options down the line for variations. But we’ll stick with the recipe at hand for right now.
If you’ve been following @grainfreee for a minute, you know that I have a slight obsession with all things granola related, so much so that I went and started my own granola company with earth to rose. But that’s a story for another time. I’m still on a personal mission to make/eat as much granola as possible in one person’s lifetime, and one of the things I love the most about granola is just how easy it is to do this– granola is one of the easiest things to make swaps for when it comes to ingredients (i.e. feel free to swap pecans for cashews, almonds for pecans, etc) and it’s also one of the most highly addictive snacks hence making/eating = easy peasy.
That being said, for this particular granola bar concoction, I opted for a healthy mix of almonds and pecans with some unsweetened shredded coconut– mostly because those were the ingredients I had in my house at the time. The nuts and coconut are combined with a few spices and later, mixed with a homemade raspberry jam-ish mixture that gives the granola bars their delicious and slightly tart raspberry flavour, not to mention, help everything remain firmly together.
raspberry jam granola bars: ingredients
- 1 heaping cup of almonds
- 3/4 heaping cup of pecans
- 1/2 cup unsweetened shredded coconut
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp salt
- 1 cup raspberries
- 1/3 cup honey
- 1 tbsp butter or coconut oil
- 3 medjool dates, pitted
raspberry jam granola bars: how to
- start by preparing your raspberry mixture. in a small-medium saucepan over medium heat, place your raspberries, honey, butter or coconut oil, and pitted/chopped medjool dates.
- once it comes to a boil, allow to bubble for five minutes before turning down the heat to low and simmering for twenty minutes, stirring occasionally.
- meanwhile, chop up all your nuts or grind them in a food processor until they’re in pieces. add in the shredded coconut, coating it with the nuts, before finally adding your spices and combining everything well.
- once your raspberry mixture is done, mix it in with the nuts in a heat-safe bowl (but be careful as it may be hot!).
- once well combined, you can spread out the granola mixture on a prepared sheet pan (line with parchment paper). spread the granola as thin as possible, smoothing it to the outer edges of the baking sheet.
- bake the granola bars in a preheated oven at 340 for 25 minutes. remove from oven and allow the bars to cool completely before you attempt to slice them into desired sized bars – they should be firm/hard from baking by the time they cool. wrap each in a small piece of parchment paper and store in an airtight container in the fridge or freezer.
raspberry jam granola bars
Ingredients
- 1 heaping cup of almonds
- 3/4 heaping cup of pecans
- 1/2 cup unsweetened shredded coconut
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 1/4 tsp salt
- 1 cup raspberries
- 1/3 cup honey
- 1 tbsp butter or coconut oil
- 3 medjool dates, pitted
Instructions
- start by preparing your raspberry mixture. in a small-medium saucepan over medium heat, place your raspberries, honey, butter or coconut oil, and pitted/chopped medjool dates.
- once it comes to a boil, allow to bubble for five minutes before turning down the heat to low and simmering for twenty minutes, stirring occasionally.
- meanwhile, chop up all your nuts or grind them in a food processor until they're in pieces. add in the shredded coconut, coating it with the nuts, before finally adding your spices and combining everything well.
- once your raspberry mixture is done, mix it in with the nuts in a heat-safe bowl (but be careful as it may be hot!).
- once well combined, you can spread out the granola mixture on a prepared sheet pan (line with parchment paper). spread the granola as thin as possible, smoothing it to the outer edges of the baking sheet.
- bake the granola bars in a preheated oven at 340 for 25 minutes. remove from oven and allow the bars to cool completely before you attempt to slice them into desired sized bars – they should be firm/hard from baking by the time they cool.
- wrap each in a small piece of parchment paper and store in an airtight container in the fridge or freezer.