Strawberry Ginger Granola Bars are packed with delicious, healthy ingredients. They make a great snack for the trail, the office, or just lounging around the house with a good book.
- 1 cup Rolled oats, toasted
- ⅓ cups Finely chopped walnuts
- 2 tablespoons Hemp seeds
- 1 tbsp Chia seeds
- 1 tbsp Ground flax seeds
- 2 teaspoons nutritional yeast
- ⅓ cups Unsweetened shredded coconut
- ¼ cups Crystallized ginger, finely diced
- ½ teaspoon Kosher salt
- 1 cup Freeze-dried strawberries, cut into small pieces
- ½ cups Dear
- 1 tbsp Vanilla extract
Toast rolled oats in 350°F oven for 10-15 minutes, stirring every 5 minutes, until beginning to brown.
Meanwhile, combine all other dry ingredients in a large bowl. Put aside.
When the oats are done, lower the oven temperature to 325°F. Add rolled oats to a Cuisinart or blender and blend a few times to break up lumps. This allows the bars to link together more easily to form a nice compact bar.
Add the rolled oats to the bowl with the rest of the dry ingredients and stir to incorporate.
Heat the honey and vanilla in a small saucepan over low heat. Once the honey has softened, pour it over the dry ingredients. Mix well with a wooden spoon until everything is coated in honey.
Coat a 9×9 square pan with cooking spray and place a strip of parchment on one side so the edges hang over the sides. This will act as handles to help you lift the bars out of the pan. Add the mixture to the pan and press flat with wet hands or the back of a flat, damp surface (I used a metal measuring cup). Compress the mixture evenly into a compact bar about ½ inch thick.
Bake for 20 to 25 minutes until the edges begin to brown. Let cool and harden completely before unmolding and slicing.