Strawberry Cobbler Granola Bars
Strawberry Cobbler meets Granola Bar. It comes together in a moist & slightly chewy, delicious granola bar that sure to please even the of pickiest eaters!
One of the most requested things that I get requests for is quick & easy breakfast ideas…. and bonus points when that breakfast is portable for busy mornings on the go. And, maybe – just maybe – we’ll throw a few extra bonus points for the flavors being an extraordinary flavor experience because many of us know that the make-ahead breakfast options out there can get a little boring.
So, that means bonus points all around, right?
It also means that I think these delicious Strawberry Cobbler Granola Bars the bees knees. If you make them, I just know you will agree.
It’s like a moist strawberry cobbler meets a granola bar, falls in love, gets married, and then well – you all know how the birds & the bees works people. Although, I’m not quite sure the same rules apply to food – but for the time being, we’ll just pretend that they do. Capeesh?
You can make this as healthy as you like. You can swap out the oil for melted coconut oil. You can use a sugar substitute. You can use any kind of milk you would like. Any berry can be used. So enjoy!
Here’s what you need:
Combine 3/4 cup self rising flour with 3/4 cup oatmeal, & 1/4 cup granulated honey (or sub with sugar). I love granulated honey though, & I use it in so many things. Anywhere that you use sugar in, you can swap it out with granulated honey.
Mix in 1/4 cup vegetable oil (you can also use melted coconut oil), 1 teaspoon of vanilla extract, & 3 tablespoons milk. You can use whatever kind of milk you want – skim, low fat, almond, soy, etc.
Stir until a dough forms. Reserve a 1/2 cup of dough & set to the side.
Line a square 8×8 baking dish with aluminum foil & spray with nonstick cooking spray. Spread the dough into the bottom.
In another bowl, combine the thawed package of strawberries (you could even substitute blackberries, blueberries, or raspberries) with 1/2 cup white chocolate chips, 3 tablespoons maple syrup, 2 teaspoons vanilla extract, & 1 tablespoon cornstarch.
Spread the strawberry mixture over the granola bar dough in the pan.
Sprinkle on the reserved 1/2 cup of dough to finish it off. You could even sprinkle the entire thing with cinnamon if you wanted.
Bake at 400 degrees for 55 minutes, or until firm.
Remove from the oven & allow to cool at least 20 minutes before slicing into bars. I know it’s hard, but just do it.
Slice into 12 bars.
The end pieces are my favorite, I just love some crust. My kids – they like the softer middles the best – so no fighting over pieces here. Well, until Daddy comes in ‘cus he likes everything the same.
Store in the refrigerator. They are good warm or cold – but I’m awful partial to heating them up just a smudge in the microwave first.
Strawberry Cobbler Granola Bars
- 3/4 cup self rising flour (or use all purpose + 1/2 tsp baking powder & 3/4 tsp salt)
- 3/4 cup quick oats
- 1/4 cup [url:1]granulated honey[/url] (or substitute sugar)
- 1/4 cup vegetable oil (or melted coconut oil)
- 3 tablespoons milk of your choice
- 2 cups sliced strawberries (fresh or frozen, I used frozen – do thaw your berries first though)
- 1/2 cup white chocolate chips
- 3 tablespoons maple syrup
- 3 teaspoons vanilla extract, divided
- 1 tablespoon cornstarch
Preheat your oven to 400 degrees.
Combine the oats, flour, & granulated honey (or sugar). Mix in the oil, milk, & 1 teaspoon of the vanilla extract to form a dough. Scoop out 1/2 cup’s worth of the dough & set aside.
In another bowl, combine the strawberries (or other fruit), white chocolate chips, maple syrup, remaining 2 tsp of vanilla extract, & the cornstarch.
Line an 8×8 dish with aluminum foil & spray with nonstick cooking spray. Spread the granola dough into the bottom of the dish. Top the granola dough with the strawberry mixture. Crumble the remaining 1/2 cup of dough on top of the entire thing.
Bake, at 400 degrees, for 55 minutes – or until the top is browned & the mixture is firm. Let cool for at least 20 minutes before slicing into bars. Store in the fridge. Best eaten warm, but also good cold!