I’ve been searching and trying recipes for a couple months now for a healthy crunchy granola bar recipe that both me and the boys enjoy. I spend so much money at the store on a small box of granola bars and it’s very hard to find ones that aren’t loaded with unhealthy sugars and extra additives. I’ve found a few different store options, but they are expensive and last about a day in my house. I’m always bringing bars with us to the park and like to have them for school snacks too. After trying a few different recipes, I finally found one yesterday from Well Plated that was delicious, easy, healthy, and had that crunch I’d been looking for. They were a hit by all in the house and I anticipate making another batch this week. I’ll probably experiment with adding different seeds and nuts the next round and maybe even some dried fruit.
When I first took these out of the oven, I thought they were going to be a bust. The recipe tells you to cut them immediately out of the oven but leave them on the parchment paper until completely cooled. When I first made my cut, they started to crumble a bit and I thought, “Oh man, this is going to end up just being granola.” But after that I let them be. Once cooled off completely they firmed up and stuck together making them easy to pull apart into individual bars. I recommend using honey for all homemade granola bar recipes. I love to use maple syrup and agave as sweeteners in recipes, but honey is much more binding and helps the granola bars stay together.
- 2 cups old fashioned oats
- 3/4 cup chopped nuts (I used peanuts, but next time I think I will try almonds)
- 1/4 cup sunflower seeds (I think for fall I’m going to try pumpkin seeds this week)
- 1/4 cup unsweetened coconut flakes (unsweetened is key to keep these healthy!)
- 1/2 cup honey
- 1/3 cup creamy peanut butter
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- Preheat oven to 325. Mix together oats, nuts, seeds, and coconut flakes on a rimmed, ungreased pan and bake for about 10 minutes.
- Heat honey and peanut butter together in a medium saucepan over medium heat until smoothly combined. Remove from heat and stir in vanilla, cinnamon and salt.
- Add oat mix to the honey peanut butter mix.
- You can add chocolate chips but let the mixture cool first or they will melt.
- Turn down oven to 300.
- Line a 8 or 9 inch baking dish with parchment paper so that two sides of the paper overhang the ends. You want to be able to lift up the entire sheet once cooked and cooled with the edges.
- Scoop the batter into the prepared pan and press down with a spatula.
- Bake for 15-20 minutes. 20 minutes will make them crunchier, 15 more chewy. With the bars still on the pan use a knife to cut them into the desired size bars. Leave them alone afterwards until completely cooled. Once cooled lift up the entire thing with the parchment paper and place on a cutting board. Cut them again on your lines and pull them apart.
- These will store for up to 1 week at room temperature or 2 weeks in the fridge. They get extra crunchy when you put them in the fridge!