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Chewy Vanilla and Fruit Granola Bars
Sweet dried fruit and crunchy seeds meet a rich blend of tahini and honey in these wholesome homemade bars. Fresh orange zest cuts through the richness, while a simple vanilla glaze brushed over the top adds a beautiful glossy finish. They're chewy, satisfying, and hold together perfectly without any baking expertise required. You'll love having a batch of these ready for busy mornings or afternoon slumps.
Ingredients
- 1 orange
- ½ cup dried fruit of choice, chopped if large
- 2 tablespoons ground flaxseed
- ⅓ cup plus 1 tablespoon tahini, divided
- ⅓ cup plus 1 teaspoon honey, divided
- 1½ teaspoons vanilla extract, divided
- 1 teaspoon ground cinnamon
- ¼ teaspoon kosher or sea salt
- 1 cup gluten-free quick or old-fashioned oats
- 1 cup mixed seeds of choice (see headnote)
Instructions
- 1Heat the oven to 325 degrees Fahrenheit and spray a 9-inch square baking dish with cooking spray. Line the dish with a rectangular piece of parchment paper, leaving an overhang on two sides, and spray the parchment.
- 2Grate the zest from the orange into a mixing bowl using a fine grater. Halve the orange and squeeze 1 tablespoon of juice into a small bowl, reserving it for later.
- 3Combine the dried fruit, ground flaxseed, and 1/2 cup of hot water in the mixing bowl. Let the mixture rest for 5 minutes to hydrate the fruit and flax.
- 4Stir 1/3 cup of tahini, 1/3 cup of honey, 1 teaspoon of vanilla extract, the cinnamon, and the salt into the bowl until smooth.
- 5Fold the oats into the wet ingredients, followed by the mixed seeds, mixing just until incorporated.
- 6Transfer the mixture to the prepared baking dish and press it into an even layer using a greased spatula. Pressing firmly ensures the bars won't crumble later.
- 7Bake for 25 to 30 minutes until the top turns golden brown and the center feels slightly firm to the touch.
- 8While the bars bake, whisk the remaining 1 tablespoon of tahini, 1 teaspoon of honey, and 1/2 teaspoon of vanilla extract into the reserved orange juice.
- 9Pour this glaze over the warm baked mixture immediately after removing it from the oven, spreading it evenly so it soaks in.
- 10Leave the pan on a wire rack until the contents cool completely. Cooling completely is essential so the bars set properly before slicing.
- 11Lift the baked block out of the pan using the parchment paper overhang and slice it into 10 rectangular bars.
Nutrition
240kcal
Calories
7g
Protein
13g
Fat
3g
Fiber
54mg
Sodium
Notes
- Swap: Peanut butter can be substituted for tahini, but the recipe won't be nut-free.
- Variation: Toasted squash or pumpkin seeds work beautifully in the seed mix.
- Tip: The ground flaxseed and water mixture in this recipe acts as a binder, similar to an egg. You can use this same technique (1 tablespoon flaxseed to 3 tablespoons warm water) as a vegan egg substitute in pancakes, muffins, and cookies.