Cranberry Coconut Breakfast Power Bars
If you like a chewy granola bar filled with nuts and fruit, you will love these! For a little healthier fare for Thanksgiving morning, makes these a few days in advance and all you will have to do is plate them for your guests as you tend the Thanksgiving feast.Plan Ahead Note: these bars need to be refrigerated for 24 hours before cutting into squares.
Ingredients
- ½ cup unsalted almonds roughly chopped
- ½ cup large-flake rolled oats
- ¼ cup large unsweetened coconut flakes + ¼ cup more for topping
- 2 Tablespoons flax seeds (I used the golden flax seeds)
- 2 Tablespoons unsalted raw sunflower seeds
- 2 Tablespoons chia seeds
- ½ cup unsweetened dried cranberries + 2 Tablespoons for topping
- 1 cup pitted dates
- ¼ cup smooth peanut butter
- ¼ cup liquid honey
Instructions
- Preheat oven to 350°.
- Line a 7" x 11" baking dish with parchment paper and set aside.
- On a baking sheet, spread out almonds, rolled oats, ¼ cup coconut flakes, flax seeds, sunflower seeds, and chia seeds.
- Toast in a preheated oven for 5 to 7 minutes, until golden.
- Transfer to a large bowl. Stir in ½ cup cranberries. Set aside.
- In a small bowl, soak the dates in very hot water for 1 minute, or until softened, then strain.
- Transfer the softened dates to a food processor and process until smooth.
- Stir into the oat mixture.
- In a small saucepan on medium heat, warm peanut butter and honey, stirring occasionally, for 5 minutes. Add to oat and date mixture. Stir until well combined.
- Using a spatula, spread the mixture evenly over the bottom of the prepared baking dish. Sprinkle with the remaining 2 Tablespoons cranberries and ¼ cup coconut.
- Cover with plastic wrap and refrigerate for 24 hours. Using a sharp knife that is oiled, cut into squares.
Notes
Recipe from Cooking in Color cookbook.