Let’s face it, really good quality, low sugar or no sugar granola bars are hard to find these days at an affordable price. This is why you need to make these Mango Tango Bars. They are packed with wholesome ingredients that taste good and will have you looking forward to opening your lunchbox or taking them on a hike with you for a healthy and fulfilling snack.
The dried mango in these bars is such a nice surprise, along with dates, seeds and more! The chocolate chips are a requirement from my daughter Vienna, but you’re welcome to skip them if you don’t want any sugar at all.
These bars are…
- Gluten-free (assuming you buy GF oats, if that matters to you)
- Refined sugar free (unless you use chocolate chips that are sweetened with sugar)
- Packed with loads of fibre, vitamins and minerals
- Contain healthy fats to keep you satisfied longer
- Taste naturally sweet from banana, mango and dates
- Kid-approved!
These bars freeze really well but if you plan on eating them within 4 to 5 days you can keep them in the fridge or in a cool kitchen pantry.
They make 14 bars if you cut them how I did, lengthwise. You could also turn them into squares as well. They stick together really well. If you food process them and they don’t have enough sticking power, you can add few more dates.
Here’s the recipe.
Snacks
Mango Tango Bars
PrintIngredients
- 1-½ cups rolled oats or “oat flakes” or quinoa flakes
- 1 tsp ground cinnamon
- 2 large ripe bananas
- 4 tbsp melted coconut oil
- 1/4 cup sunflower seeds
- 1/4 cup pumpkin seeds
- ½ cup chopped medjool dates
- ¼ cup chopped dried mango
- 1/2 cup chocolate chips
- Preheat oven to 350°F (180°C). Grease an 8-inch square baking dish or line with parchment paper.
- In a food processor, blitz oats until coarsely ground (they don’t have to be finely ground. It’s okay if you see some bits). In a large bowl, combine ground oats and cinnamon.
- In a small bowl, mash bananas with a fork. Add melted coconut oil and mix together. Add the banana mixture to the dry mixture and mix until combined. Fold in seeds, date, dried mango and chocolate chips. Place mixture into square baking dish and flatten with a spatula.
- Bake for 18-20 minutes. Let cool for 10 minutes before removing from the pan. Cut into bars.
- Keep in the fridge for up to one week, or freeze for up to 3 months.
Makes 14 bars
Enjoy!
Joy xo
Ps If you make them, be sure to tag me @joyoushealth on social as I love seeing what you create!
2 thoughts on “Mango Tango Healthy Granola Bars”
Delicious! My son said sonething smells good before tgey came out of the oven. Its a soft granola bar.