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Yields:
16 - 24 serving(s)
Prep Time:
30 mins
Total Time:
1 hr 10 mins
You know how I feel about a good homemade snack—especially one I can grab on the way out the door or enjoy with my afternoon iced coffee. These strawberry white chocolate granola bars are just that kind of treat. They’re chewy, a little crunchy, and perfectly sweet. My family has always loved anything with oats, so I set out to make a granola bar that felt a bit more fun than the usual—and let me tell you, these didn’t last long.
The base is packed with toasty oats, a mix of nuts, and a touch of wheat germ for a hearty, satisfying bite. Then come the extras that really make them shine: crispy puffed rice for texture and bright pops of freeze-dried strawberries that add sweet-tart flavor throughout. And the finishing touch? A drizzle of strawberry-speckled white chocolate that makes these bars feel just a little indulgent.
They’re the perfect bars to keep on hand for quick breakfasts, lunchbox treats, and after-school snacks.
Can you use fresh strawberries instead of freeze-dried in this granola bar recipe?
Unfortunately, you can't use fresh strawberries here. Freeze-dried strawberries work best because they add concentrated flavor without extra moisture. Fresh strawberries would make the bars too soft and soggy.
How do you store strawberry white chocolate granola bars?
You can store the bars in an airtight container at room temperature for up to five days.
Can you freeze strawberry white chocolate granola bars?
Yes, these granola bars freeze really well! Wrap them individually and freeze for up to three months for an easy grab-and-go snack.
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Ingredients
- 6 cups rolled oats (not quick-cooking)
- 4 Tbsp. salted butter, melted, plus more for the pan
- 1/4 cup vegetable oil
- 1 tsp. kosher salt
- 1 cup packed light brown sugar
- 1/2 cup honey
- 1/4 cup apple juice
- 1/4 cup molasses
- 1 Tbsp. vanilla extract
- 1 1/2 cups puffed rice cereal
- 1 cup wheat germ
- 1/4 cup finely chopped pecans
- 1/4 cup roughly chopped almonds
- 1 (2-ounce) bag freeze-dried strawberries, roughly chopped (1 cup plus 2 Tbsp.)
- 1 (11-ounce) bag white chocolate chips
Directions
- Step 1Preheat the oven to 350°F. Toss the oats in a large bowl with the melted butter, vegetable oil, and salt until evenly coated. Spread on 2 baking sheets and bake, shaking the pan every 5 minutes, until the oats are lightly golden, 15 to 20 minutes. Set aside.
- Step 2Reduce the oven temperature to 325°F. Combine the brown sugar, honey, apple juice and molasses in a medium saucepan. Heat the mixture slowly over medium-low heat, stirring, until combined and the brown sugar is melted, about 4 minutes. Stir in the vanilla.
- Step 3Toss together the toasted oats, rice cereal, wheat germ, pecans, almonds, and 1 cup of the freeze-dried strawberries in a large bowl. Pour in the brown sugar mixture, stirring as you pour. Toss to combine. (It will be sticky!)
- Step 4Generously butter a 13-by-18-inch rimmed baking sheet; line with parchment, leaving an overhang on all sides, and butter the parchment. Press the mixture into an even layer on the baking sheet; bake until golden, 20 to 25 minutes. Let cool until starting to set but not hard, about 30 minutes. Lift out of the pan and slice into bars.
- Step 5Fill a small saucepan with 2 inches of water and bring to a simmer. Pulverize the remaining 2 tablespoons freeze-dried strawberries into a fine powder in a mini food processor. Turn off the heat under the water. Put the white chocolate chips in a heatproof bowl and set over the saucepan, making sure the bottom of the bowl doesn’t touch the water. Let the white chocolate melt, stirring frequently. Add the strawberry powder and stir until smooth. Drizzle over the bars and let set.
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