Strawberry Ginger Granola Bars are full of delicious, good-for-you ingredients. Lots of ginger zing, dotted with strawberries and a nice crisp crunch like the Nature Valley Granola bars you probably grew up eating.
On one of my fall adventure trip to the Adirondacks, I purchased a local brand of granola bar named after the Adirondacks – DAK bars. I needed some snacks to take on the long route up Mt. Marcy, so I decided to try them out.
It was a great mid-hike snack. I love it so much that I carried the wrapper in my pocket for the entire treacherous hike to keep the ingredient list. And it was treacherous – check out my travel post here.
At the summit the strong winds tried to pry the wrapper from my unzipped pocket, but I sprang after it and caught it! Phew! I really wanted to replicate it at home! 🙂
So here you have it – the Strawberry Ginger Granola Bar. It took me two attempts to get the recipe to turn out exactly how I remembered. Crisp and full of seeds. Sweet strawberries and just enough ginger zing to keep you moving on the trail.
How to Make Granola Bars
Granola Bars are a pretty straightforward recipe. You have dry ingredients and sticky wet ingredients – they get mixed and baked until crisp.
These strawberry ginger granola bars have one extra step that gives them extra structure. That is the the oats get toasted first, then whirled in a Cuisinart to chop them into smaller pieces. Making the grains much more compact so you can press them into a really crisp little bar.
Like any granola bar that’s out of the wrapper, it will get less crisp with time. I suggest you freeze them to keep them crunchy. So here’s your inspiration to get out and enjoy the nice fall weather before it’s gone!
Pack a granola bar and hit the trail!
- 1 cup rolled oats toasted
- 1/3 cup finely chopped walnuts
- 2 tbs hemp seeds
- 1 tbs chia seeds
- 1 tbs ground flax seeds
- 2 tsp nutritional yeast
- 1/3 cup unsweetened shredded coconut
- 1/4 cup finely diced crystallized ginger
- 1/2 tsp kosher salt
- 1 cup freeze dried strawberries chopped into bite sized pieces
- 1/2 cup honey or brown rice syrup
- 1 tbs vanilla
Toast the oats in a 350 F oven for 10-15 minutes, stirring every 5 min until starting to brown.
In the meantime, mix all the other dry ingredients in a large bowl. Set aside.
When the oats are done, turn down the oven to 325 F. Add the oats to a Cuisinart or blender and pulse a few times to break up the pieces. This makes it easier for the bars to bind together as a nice compact bar.
Add oats to the bowl with the rest of the dry ingredients and mix to incorporate.
Warm honey and vanilla in a small saucepan over low heat. Once the honey has loosened pour over the dry ingredients. Mix well with a wooden spoon until everything is coated with honey.
Coat a 9 x 9 square pan with cooking spray + place a strip of parchment across one side so that the edges hang over the sides. This will serve 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 wet flat surface (I used a metal measuring cup). Compressing the mixture evenly so you end up with a compact bar about 1/2" thick.
Bake for 20-25 minutes until edges are beginning to brown.
Let cool and harden completely before removing and slicing.
Why limit yourself to strawberry?
You can choose any dried fruit and create your own blend!