Strawberries ‘n’ Cream Granola Bars
These homemade strawberries and cream granola bars surpass the ones you find at the store by a long shot. Brimming with rolled oats, coconut flakes, pepitas, and freeze-dried strawberries, they deliver a delightful tangy twist. These bars are an ideal choice for breakfast or as a convenient on-the-go snack.Achieving the desired crisp texture and perfect slices involves a few crucial steps. It all begins with ensuring the ingredients are nice and crunchy—don't forget to toast the oats, coconut, and pepitas. Next, whisk together a sweet granola coating comprising sugar, honey, and an egg white, which acts as a binding agent for the bars. Thoroughly mix the ingredients and spread the mixture into a pan, compacting it with the back of a spoon. Be sure to bake the bars until they turn a lovely golden brown. Finally, allow the bars to cool completely before slicing to let them achieve maximum crunchiness during the cooling process.For this recipe, freeze-dried strawberries typically come in 1-ounce bags, which provide the perfect amount. Instead of chopping them, simply crush the strawberries inside the bag and proceed with the recipe. (Why not grab an extra bag and use it for a stunning strawberry cake…?)P.S. The inclusion of gelatin in the yogurt glaze is crucial for achieving the same set consistency as store-bought granola bars. If you prefer not to use gelatin or are unable to find it, you can opt to top the bars with melted white chocolate or enjoy them plain for a healthier alternative.
Ingredients
- Cooking spray
- 2 c. (180 g.) old-fashioned rolled oats
- 1 c. (55 g.) unsweetened large coconut flakes
- 1/4 c. raw, hulled pumpkin seeds (pepitas)
- 2 tbsp. unsalted butter
- 1/3 c. (70 g.) packed brown sugar
- 1/4 c. honey
- 1 tsp. pure vanilla extract
- 1/2 tsp. kosher salt
- 1 large egg white
- 1 c. (30 g.) crushed freeze-dried strawberries, plus more for topping
- 1 tsp. gelatin powder
- 2 1/2 tsp. lukewarm water
- 1 c. (115 g.) powdered sugar
- 2 tbsp. Greek yogurt
Instructions
- Arrange racks in upper and lower thirds of oven; preheat to 400°. Grease an 8" baking pan with cooking spray. Line pan with parchment paper, leaving an overhang on 2 opposite sides, then spray parchment.
- On a large rimmed baking sheet, spread oats. On another rimmed baking sheet, spread coconut and pumpkin seeds. Bake oats and coconut mixture on separate racks, rotating pans and tossing halfway through, until lightly golden, about 10 minutes for coconut mixture and 14 minutes for oats.
- Reduce oven temperature to 325°. In a large microwave-safe bowl, microwave butter on high until melted, about 30 seconds. Add brown sugar, honey, vanilla, and salt and whisk until well combined and brown sugar is dissolved. Add egg white and vigorously whisk until fully combined.
- Fold oats, coconut mixture, and strawberries into butter mixture. Transfer to prepared pan, evenly spreading and using the back of a spoon or measuring cup to slightly compact mixture. Bake until light golden, 24 to 28 minutes.
- Transfer pan to a wire rack and let cool completely. Using parchment overhang, transfer bars to a cutting board, then slice into 12 bars.
- In a medium microwave-safe bowl, sprinkle gelatin over water. Let hydrate 5 minutes, then microwave on high for 5 seconds. Stir and repeat microwaving, if necessary, until gelatin is melted and dissolved into water. Whisk in powdered sugar and yogurt.
- Drizzle yogurt mixture over sliced bars. Sprinkle with more strawberries. Let yogurt glaze set at least 30 minutes.
- Make Ahead: Bars can be made 5 days ahead. Store in an airtight container and refrigerate.
Tried this recipe?Let us know how it was!