Healthy Homemade Granola Bars (Print Version)
Crunchy, chewy oat and nut bars with honey and seeds. A naturally sweet wholesome snack perfect for any time.
# What You Need:
→ Base
01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup chopped almonds
03 - 1/2 cup chopped walnuts
04 - 1/4 cup pumpkin seeds (pepitas)
→ Binding & Sweetener
05 - 1/3 cup honey or maple syrup
06 - 1/4 cup natural peanut butter or almond butter
07 - 2 tablespoons coconut oil
08 - 1 teaspoon pure vanilla extract
09 - 1/4 teaspoon fine sea salt
→ Add-ins (Optional)
10 - 1/3 cup dark chocolate chips (dairy-free if desired)
11 - 1/3 cup dried cranberries or raisins
12 - 2 tablespoons unsweetened shredded coconut
# Directions:
01 - Preheat the oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Spread the oats, almonds, and walnuts on a baking sheet. Toast in the preheated oven for 8–10 minutes until lightly golden and fragrant. Let cool slightly.
03 - In a small saucepan over low heat, combine honey (or maple syrup), peanut butter, and coconut oil. Stir continuously until smooth and fully combined. Remove from heat and mix in vanilla extract and salt.
04 - In a large mixing bowl, combine toasted oats, nuts, pumpkin seeds, and shredded coconut (if using). Stir in dried fruit and chocolate chips, reserving a small handful of chips for topping if desired.
05 - Pour the warm peanut butter mixture over the dry ingredients. Mix well until everything is evenly coated. Transfer mixture to the prepared pan. Press down very firmly with the back of a spatula or dampened hands to pack the mixture tightly and evenly.
06 - Sprinkle reserved chocolate chips on top and gently press them in. Chill in the refrigerator for at least 2 hours, or until firm.
07 - Lift out of the pan using the parchment overhang, and cut into 12 bars. Store in an airtight container in the fridge for up to one week.
# Expert Tips:
01 -
- They're endlessly customizable based on what's in your pantry
- Perfectly balanced between chewy and crispy textures
02 -
- Pressing the mixture firmly into the pan is crucial or the bars will crumble apart
- Letting the toasted oats cool slightly prevents the chocolate chips from melting too early
03 -
- Dampen your hands slightly when pressing the mixture into the pan to prevent sticking
- For extra crispy edges, try baking the pressed mixture at 325°F for 10 additional minutes before chilling