Raspberry Coconut Granola Bars

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Whether it’s a quick breakfast, a post-lunch pick-me-up or dessert after dinner, I’m warning you: these nutty, oaty, chocolate-y bars are super addictive. And they’re not just simple and quick to throw together – they’re also vegan, wholesome and full of superfood seeds so feel free to tuck in! With a creamy hit of Seed & Bean Coconut and Raspberry flavoured chocolate in every bite, it’s the perfect weekend recipe to prep for grab-and-go snacks throughout the week.

Ingredients (makes 12 bars):

  • 2 Cups Oats
  • ¾ Cup Fresh Raspberries
  • ¼ Cup Desiccated Coconut
  • 1 Tbsp. Flaxseeds
  • 1 Tsp. Chia Seeds
  • ¼ Cup Flaked Almonds
  • 1 Bar Raspberry & Coconut Seed & Bean (chopped)
  • ¼ Cup Agave
  • 5 Tbsp. Coconut Oil (melted)
  • ¼ Cup Nut Butter (any will taste great but we LOVE Manilife!)
  • 2 Tsp. Vanilla Extract
  • Pinch Salt
  • Pinch Nutmeg
  • Pinch Cinnamon

Method (10 mins prep time, 18-20 mins bake time)

  1. Preheat oven to 175 degrees Celsius and line a small baking tray with baking paper.
  2. In a medium-sized mixing bowl, add the oats, coconut, flax and chia seeds, almonds and chocolate.
  3. Pour all the wet ingredients into the dry and give everything a good mix, until the mixture forms small clumps.
  4. Gently fold in the raspberries. Pour the mixture into the prepared baking tray and press down firmly and evenly.
  5. Bake for 18-20 minutes or until the oats begin to turn golden brown.
  6. Remove from the oven and leave to cool.
  7. Once cool enough, pop the bars in the fridge overnight so they set completely. Remove them from the fridge, cut into bars and they’re ready to eat.
  8. Serve with a drizzle of dark chocolate for a bit of extra indulgence.

You can stash these bars in an airtight container for up to 5 days (but we’re not sure you’ll be able to resist that long!). Eager to try some more morish treats? Find 3 Irresistible Flapjack recipes here and our Super Easy Banana Bread right here.


In collaboration with Seed and Bean.