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The Good Veggie

Cherry and Almond Granola Bar Recipe

Bars granola easy-to-chew, naturally sweetened with maple syrup and dates and sprinkled with seeds, slices of almonds and sour cherries, try this snack or quick breakfast! and only need 9 ingredients!

barra de granola



  • 135 g de rolled oats 
  • 85 g de sliced almonds (or raw almonds, chopped)
  • 135 g de dates boneless, measured after boning
  • 80 g de sour cherries dried (unsweetened if possible)
  • 35 g de seeds of choice (we love the flax, sunflower seeds, hemp, sesame, and chia)
  • 60 ml de maple syrup (or honey if not vegan)
  • 65 g de almond butter natural creamy and salty (just almonds + salt)
  • 15 g de coconut oil
  • pinch of sea salt 
  • teaspoon of vanilla extract (optional)



  1. Preheat the oven to 178 degrees and line a baking dish or 20 or 22 inches in diameter with baking paper.
  2. Put the oats and the almonds on the baking paper, for 10-12 minutes, until lightly browned.
  3. Place the dates and dried fruit in a food processor or blender, industrial and pulse until the dates and dried fruit to form small chunks or balls, about 20 seconds. Should be quite sticky.
  4. Put the toasted oatmeal and almonds in a large bowl with the dates, the mixture of fruits and seeds. Leave it to one side.
  5. In a small saucepan over low heat, heat the maple syrup, butter, almond and oil, stirring until creamy and smooth. Then, remove it from the heat, add a pinch of salt and vanilla (optional) and again stir to combine.
  6. Pour everything in a large bowl and stir to distribute the mixture of dates and fruit in a uniform way (if you want, you can add a handful of dried cherries to the mix). With a spoon or your hands, mix everything well. It should be very sticky and maintain their shape when you squeeze it with two fingers. If it is too dry or shredded, you can add a little more maple syrup and/or almond paste and continue mixing.
  7. Tuck it into the prepared loaf of 20 cm, and use a wooden spoon or your hands to spread it out in an even layer. Cover with baking paper and press the mixture with something flat (like a glass). Place in the freezer for 15-20 minutes to harden.
  8. Remove the bars from the pan, and cut into 12 bars equal. Keep in an airtight container for up to 2 weeks in the refrigerator or up to 2 months in the freezer.
  9. They are ideal for carrying, but retain their shape better in the fridge.

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