Mango Granola Bars
Chewy, tropical-inspired granola bars with mango, coconut, and almond butter. Packed with fiber, protein, and healthy fats, these bars are easy to make, fridge- or freezer-friendly, and perfect for quick snacks, breakfast on the go, or meal prep.
Equipment
- 1 sharp knife
- 1 9x9 baking pan
- Parchment paper (for lining pan)
- 1 Sheet pan
- 1 small saucepan
- 1 large mixing bowl
Ingredients
- 1 cup old-fashioned rolled oats 110g
- ⅓ cup sliced almonds unsalted (40g)
- ¼ cup raw pumpkin seeds unsalted (54g)
- ⅓ cup honey 118g
- ¼ cup coconut oil 55g
- ¼ cup almond butter 65g
- 1 ½ tsp pure vanilla extract
- 1 cup unsweetened dried mango chopped (85g)
- ½ cup unsweetened shredded coconut 40g
- ¼ tsp ground cinnamon
- ⅛ tsp ground ginger
- ⅛ tsp ground nutmeg
- ¼ tsp salt
Instructions
- Preheat and Prepare Baking Tools: Begin by preheating your oven to 350°F (175°C). While the oven warms, line a 9x9-inch baking pan with parchment paper, ensuring the edges extend over the sides for easy removal later. Lightly grease the paper with avocado oil spray or a thin layer of coconut oil. This preparation ensures your granola bars won’t stick and will lift out neatly once cooled.
- Toast the Dry Ingredients: Spread 1 cup of rolled oats, 1/3 cup of sliced almonds, and 1/4 cup of raw pumpkin seeds evenly on a separate sheet pan. Place the pan in the preheated oven and toast for approximately 10 minutes. Watch carefully, stirring once halfway through, until the oats and nuts turn golden brown and release a fragrant, nutty aroma. Toasting intensifies flavor and gives the bars a crunchier texture.
- Warm the Binding Mixture: While the oats and nuts are toasting, combine 1/3 cup honey, 1/4 cup almond butter, and 1/4 cup coconut oil in a small saucepan over medium-low heat. Stir consistently until the coconut oil melts fully and the mixture becomes smooth and uniform. Remove from heat and stir in 1 1/2 teaspoons pure vanilla extract. This warm, glossy mixture will act as the glue that holds all the dry ingredients together.
- Combine Toasted Ingredients: Once the oats, almonds, and pumpkin seeds are golden and aromatic, remove them from the oven and allow to cool slightly for 2–3 minutes. Transfer them into a large mixing bowl. Add 1 cup chopped dried mango, 1/2 cup shredded coconut, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, and 1/4 teaspoon salt. Gently toss everything together until well-distributed, creating a colorful, textured mixture.
- Incorporate the Wet Mixture: Pour the warm honey, almond butter, and coconut oil mixture over the bowl of dry ingredients. Using a spatula or wooden spoon, fold and stir the ingredients thoroughly, making sure every oat, nut, and piece of mango is coated. The mixture should be sticky but pliable, with the wet ingredients evenly binding the dry components together.
- Press Into Pan: Transfer the sticky mixture into the prepared 9x9-inch baking pan. Using your hands or the back of a measuring cup, firmly press the mixture into an even layer, reaching all corners. Apply enough pressure so the bars hold their shape but avoid compacting them too tightly, which could make the final bars overly dense.
- Bake to Golden Perfection: Place the pan in the oven and bake for 20 minutes, until the top edges and surface turn lightly golden. The aroma of toasted oats, coconut, and mango will fill your kitchen. Baking solidifies the bars while preserving a chewy, tender interior. Keep a close eye to prevent over-browning.
- Cool Completely: Remove the pan from the oven and allow the bars to cool entirely at room temperature. For best results, cover the pan lightly and leave it overnight or for several hours. Cooling is essential; it allows the bars to firm up properly, making them easier to cut without crumbling.
- Slice and Serve: Once fully cooled, lift the granola block out of the pan using the parchment paper edges. Place on a cutting board and use a sharp knife to slice into 8 even bars. Wipe the knife between cuts for clean edges. These bars are perfect for an on-the-go snack, a quick breakfast, or a post-workout treat.
- Store and Preserve Freshness: Store the bars in an airtight container. Keep at room temperature for up to a week for immediate enjoyment, refrigerate for up to 2 weeks for longer freshness, or freeze for up to 6 months to have a convenient, healthy snack ready at any time. For best texture, allow frozen bars to thaw for 10–15 minutes before eating.
Notes
- For the best flavor, use unsweetened dried mango. Sweetened varieties can make the bars overly sticky and increase sugar content.
- Toasting the oats, almonds, and pumpkin seeds enhances their aroma and adds a subtle crunch. Don’t skip this step.
- Pressing the mixture firmly into the pan ensures the bars hold their shape but avoid over-packing, which can make them dense.
- Use a sharp knife and allow the bars to cool completely before slicing to prevent crumbling.
- Adjust spices to your taste. A pinch more cinnamon or nutmeg can give extra warmth and depth.
- These bars are versatile: swap pumpkin seeds with sunflower seeds or almonds with cashews for a variation.
