Simple & Nutritious: Homemade Granola Bars

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Homemade Granola Bars - MOMables.comI love a good granola bar.  My kids love them too.  They make for an easy breakfast on the run, snack or filling addition to the lunchbox.

While store-bought granola bars might be convenient, paying nearly $4 for 6 individually wrapped organic bars can get quite expensive!  Unlike the packaged kind, these are fresh, healthy and made with the wholesome ingredients you choose.

These granola bars are soft, without being cookie like and don’t crumble like so many homemade bars do.  The ingredient list allows for flexibility (don’t we all love that) and they can truly be customized to you and your child’s preferences.

 

Dried fruits, nuts, seeds, chocolate chips, even the peanut butter can be swapped for sunflower butter.  I especially love that many of these ingredients are pantry staples, so it’s quick to throw them together in a pinch.

homemade granola bars

Homemade Granola Bars
 
Author:
Cuisine: Snacks
Ingredients
  • 1⅔ cup rolled oats
  • 1 cup rice crispies
  • ½ cup sucanat (or brown sugar)
  • ⅓ cup oat flour (or ⅓ cup oats processed til finely ground in a food processor)
  • ½ teaspoon salt
  • ¼ teaspoon cinnamon (optional)
  • 2 cups dried fruit, nuts or chocolate chips (mix it up, but total should be roughly 2 cups)
  • ⅓ cup peanut butter (optional)
  • 6 tablespoons melted butter
  • 1 teaspoon vanilla
  • ¼ cup honey, maple syrup or brown rice syrup
  • 1 tablespoon water
Instructions
  1. Preheat oven to 350 degrees. Prepare an 8×8 pan lining with parchment paper or using a nonstick spray.
  2. Stir together dry ingredients, including fruit and nuts. In a separate bowl, whisk together vanilla, melted butter, liquid sweetener and water. Add the wet ingredients to the dry, including peanut butter (if using), combine until crumbly.
  3. Spread into the prepared pan, pressing firmly. Bake for 30-40 minutes or until golden brown along the edges. These will still be soft when they come out of the oven, almost like they are under baked. Keep the bars in pan until completely cool (this will help them mold, to avoid crumbling). Once cool, cut with serrated knife. If bars still seem crumbly, even after fully cooling, place them in fridge for 30 minutes to help them set.
  4. Wrap individually and store in air tight container.

 

One of our favorite combinations are dried cranberries and apricots, with dark chocolate chips and maple syrup for sweetener.  Just remember to keep measurements the same when swapping out some of the ‘add-ins’ and you have a never-ending variation of the beloved granola bar!

 

adapted from King Arthur Flour

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Comments

  1. carolina says

    Hi,
    I tried this recipe yesterday and it tastes delicious!
    Although I think it’s a bit overcooked and maybe too thin. But we will repeat for sure!

  2. Crystal says

    I followed the recipe perfectly and it was more of a granola crumble? It does taste really good, but isn’t there something else I could add that will make it stick together? Thanks

  3. says

    Hello, I did try this twice the first time in a freestyle fashion and the next day to the letter,still crumbly , I put them in the fridge, I even used parchment paper. Is there snything else I can use as a sticking agent ? Wd like to have a chewy bar..they do taste good as a granol crumble. I used coconut oil to replace butter.thank u

  4. Ashley says

    These are our new favorite granola bars! I use coconut sugar, coconut oil, and brown rice syrup with 1 cup raisins, 1/2 cup dried cranberries, and 1/2 cup chocolate chips. My husband and kids love them! They are so filling and a perfect “sweet treat” without being loaded with sugar. Thank you for all your great recipes. We’ve found several new family favorites since I discovered your site. I homeschool my kids, so I don’t have to pack lunches everyday, but I still love all of your ideas and recipes. :-)

  5. Shautel says

    So would you substitute 6 TB of coconut oil for the 6TB of butter? I think the first time I make them I make do 3/3 and see..But I think I will make them tomorrow while kids are at school, although we have a few Annies Bars left…I want to move away from buying them, since they are so easy to make..I actually think the chocolate rice krispies might be a welcomed difference :-)

    • says

      Wendy- We are more concerned with the use of “real” ingredients than caloric intake. Although that said, we would never post something where you are eating a stick of butter per serving! lol
      There are many websites that calculate calories, you could plug the information in. Of course, it depends on how big one cuts the bars.

  6. Michelle says

    I have Quaker instant oats and old fashion oats. Would one of those work instead of rolled oats and can either of those be used for the oat flour???? Thanks for the recipe, I am excited to try it ASAP:-)

    • says

      Hi Michelle! “old fashioned oats” are the same as traditional rolled oats (give or take) use the old fashioned for the oat flour. it’s the most complete. you’ll love the bars!

  7. Betsy C. says

    I live in Spain and do not have access to Rice Crispies (well, I think I can get chocolate ones!). Any other ideas? Can I increase the oats (maybe pulsing them for a second or two for a different texture) or do you suggest another cereal? Also, when the edit was made someone forgot to add “vanilla” after “1 teaspoon”…just an FYI. Thank you for a great recipe!

    • says

      Hi Betsy! Funny thing is that I am from Spain! ha! yes, I know you get the chocolate crispies there but not the plain ones. You need an “air puffed” cereal. some natural stores (tiendas ecologicas) have air puffed rice. If not, something like the smacks or plain cheerios will work. their ‘puffiness’ separates the textures. if you add more oats the “bar” will be very dense.

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