I’ve loved granola bars ever since I was a kid. They were often the treat that my Mom packed in my lunches for school and very rarely did they return home uneaten. These days, they are what I am eating as my dessert or mid-day snack. Since I’ve never baked homemade granola bars, I thought that now was as good a time as any!
The recipe I am following is that of Erin Clarke from Well Plated. There are many ways to make this recipe fit your diet and lifestyle. It can easily be served as a breakfast or dessert addition (replacing apple crisp with these granola bars served with ice cream, for example).
*Note: If there are allergy concerns, please note that this recipe does use peanut products and coconut.
Homemade Granola Bars
Ingredients
- 2 cups old-fashioned rolled oats
- 3/4 cup roughly chopped nuts like almonds, walnuts, pecans, peanuts or a mix
- 1/4 cup sunflower seeds or pepitas or additional chopped nuts
- 1/4 cup unsweetened coconut flakes, these can be substituted or omitted
- 1/2 cup honey
- 1/3 cup creamy peanut butter
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/3 cup mini chocolate chips or dried fruit or nuts
Instructions
Place a rack in the center of your oven and preheat the oven to 325 degrees F.
Spread the oats, nuts, sunflower seeds, and coconut flakes on a rimmed, ungreased baking sheet. Toast them in the oven for about 5 minutes, until the coconut looks lightly golden and the nuts are toasted and fragrant. Remove from the oven to stir, then place back in the oven for another 5 minutes.
Reduce the temperature to 300F.
Line an 8-inch square baking dish with parchment paper so that two sides of the paper overhang the sides like handles. Coat generously with nonstick spray.
Meanwhile, heat the honey and peanut butter together in a medium saucepan over medium heat. Stir until the mixture is smoothly combined. Remove from the heat. Stir in the vanilla, cinnamon, and salt.
As soon as the oat mixture is finished toasting, carefully transfer it to the pan with the peanut butter. With a rubber spatula, stir to combine. Let cool for 5 minutes, then add the chocolate chips (if you add the chocolate chips immediately, they will melt).
Scoop the batter into the prepared pan.
With the back of a spatula, press the bars into a single layer (You also can place a sheet of plastic wrap against the surface to deter sticking, then use your fingers. Remember to remove the plastic before baking!
Bake the healthy granola bars for 15 to 20 minutes. With the bars still in the pan, use a non-damaging knife to outline where the bars should be cut to your desired size. Don’t remove the bars at this stage; let them cool completely in the pan.
Once fully cooled, use the parchment to lift them onto a cutting board. Use a sharp knife to cut the bars again in the same place, going over your lines to separate them. Pull them apart and enjoy.
These granola bars can be stored in an airtight container for 1 week. If refrigerated, they will last for 2 weeks. They can also be frozen if stored in a Ziploc bag. If frozen, leave them to thaw in the refrigerator or at room temperature before serving.