Description
These Cinnamon Chai Spice Granola Bars are a deliciously spiced, wholesome snack perfect for any time of the day. Bursting with warm chai spices, crunchy walnuts, chewy dried fruits, and optionally enriched with dark chocolate chunks, these bars combine natural sweetness with comforting flavors. Easy to make and baked to golden perfection, they are ideal for a healthy treat or on-the-go energy boost.
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 1 cup chopped walnuts
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon sea salt
Wet Ingredients
- 1/2 cup agave syrup or brown rice syrup
- 1/4 cup melted shea butter
- 1 teaspoon almond extract
Mix-ins
- 1/2 cup chopped dried apricots or figs
- 1/2 cup dark chocolate chunks (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking dish with parchment paper, leaving some overhang on the sides to facilitate easy removal of the granola bars later.
- Combine Dry Ingredients: In a large mixing bowl, combine the rolled oats and chopped walnuts, stirring to mix evenly.
- Mix Wet Ingredients and Spices: In a separate bowl, whisk together the agave syrup or brown rice syrup, melted shea butter, almond extract, ground cinnamon, ground allspice, ground cloves, and sea salt until the mixture is smooth and well blended.
- Combine Wet and Dry Mixtures: Pour the wet mixture over the oat and walnut mixture. Stir thoroughly to ensure all dry ingredients are fully coated with the syrup mixture.
- Add Mix-ins: Gently fold in the chopped dried apricots or figs and the dark chocolate chunks, if using, to distribute evenly throughout the mixture.
- Press Mixture into Pan: Transfer the mixture into the prepared baking dish. Press it down firmly and evenly to create a compact, level layer to ensure the bars hold together when sliced.
- Bake the Granola Bars: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the top is golden brown and fragrant.
- Cool and Slice: Remove from oven and allow to cool in the pan for about 10 minutes. Using the parchment paper overhang, lift the granola slab out of the pan and place it on a wire rack to cool completely. Once cooled, slice into bite-sized bars or squares.
Notes
- You can substitute shea butter with coconut oil or unsalted butter if preferred.
- For a nut-free version, replace walnuts with pumpkin seeds or omit entirely.
- Ensure the granola bars are completely cooled before slicing to prevent crumbling.
- Store bars in an airtight container at room temperature for up to one week or refrigerate for longer freshness.
- Dark chocolate chunks are optional but add a lovely richness and slight bitterness that balances the sweetness.
