I don’t know why exactly, but I thought homemade granola bars would be so difficult and time-consuming, I kept putting it off, even though I wasn’t happy with a lot of the store-bought brands we were bringing home.
Much to my surprise, homemade granola bars are extremely easy and quick.
The process is much like baking cookies. And I’m good at baking cookies 🙂
I must say, they turned out really tasty and my son loved them! I added a lot of healthy add-ins to them, but you can really add in whatever you would like. Dried fruits, nuts, seeds, chocolate…there are so many options!
So I will post the baked coconut chia granola bar recipe below for all of you. If you decide to make it, please let me know how it turns out for you!
Baked Almond & Flax Granola Bars
Makes about one dozen bars.
- 2 cups oats
- 1/4 cup brown sugar (If you have various other fruits that add sweetness, feel free to cut back on this part. You can also use coconut sugar)
- ½ tsp. salt
- 2 tsp. cinnamon or other spices as desired (cardamom, nutmeg, etc.)
- 2½ cups additions: I used crushed almonds, flax seeds, chia seeds, dried cranberries, mini chocolate chips.
- ⅓ cup peanut or other nut butter
- 6 Tbsp. coconut oil- canola oil and melted butter will work too, but they are not the healthiest of options 😉
- ¼ cup honey. You can also use pure maple syrup
- 1 Tbsp. Water
Preheat oven to 350F. Depending on desired thickness, line a square (8×8 or 9×9) or rectangular (9×13) baking dish with parchment paper, then lightly grease the paper with non-stick cooking spray, coconut oil, or butter.
Process a small portion of the oats, ⅓ cup, in a blender or food processor until finely ground.
If necessary, chop up dried fruit and nuts. Medium sized pieces will be fine to use.
Stir together all dry ingredients (oats, ground oats, sugar, salt, cinnamon, fruits/nuts/seeds).
Whisk together wet ingredients – oil, honey, peanut butter, and water.
Mix together the wet and dry ingredients, then spread in the pan. Press firmly into the corners and edges so the top is even.
Bake for around 30 minutes, until the top starts to brown. Thicker bars will likely take longer, so you’ll need to watch them, depending on how much batter you’ve spread in what size pan.
The edges will become deep golden and they may feel underdone in the center, but that’s okay.
They’ll firm quite nicely as they cool.
Let cool in the pan on a cooling rack for at least 20 minutes, then take them out of the pan using the parchment. Let cool completely before cutting.
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Thanks for letting me into your world awhile.
NATURALLY NICOLE XO