I’ve been meaning to try my hand at granola bars for some time now and I’m so glad I finally did! These were so easy to make, taste great, have just the texture and amount of sweetness (not too much) I look for. This is so versatile, use whatever fruit and nuts you want & this can easily be adapted for people with dietary restrictions in that they can be tailored to be nut-free, low on the glycemic index and are already gluten free and dairy free as the recipe is written.
Time: 30 min + cool Serves: 16
- 1 cup nut, roughly chopped (I used raw almonds)
- 1 cup old fashioned oats
- 1/4 cup flax seeds (optional)
- 1 1/2 cups puffed rice cereal
- 1/4 cup psyllium husk (optional)
- 1 cup dried fruit (I used cranberries & raisins)
- 1/4 cup canola oil
- 1/2 – 3/4 cup honey/brown rice syrup/agave nectar or combo
- 1/4 cup sugar
- 1/2 tsp sea salt
- 1 tsp vanilla extract
How to make it
- Preheat oven to 350F. Line a baking sheet with parchment paper. Line a 13×9 baking dish with parchment paper, with overhang on the sides.
- Place nuts, oats, and flax seeds onto lined sheet. Bake for 10-15 minutes, until fragrant & lightly browned. Remove & set aside to cool. Reserve paper.
- In a large mixing bowl, combine puffed rice cereal, psyllium husk, dried fruit, and cooled toasted nuts, oats and seeds.
- In a small saucepan, combine oil and honey (or whatever you’re using). Bring to a light simmer. Add sugar, sea salt, and vanilla extract. Whisk to combine. Remove from heat.
- Pour honey mixture into mixing bowl and work quickly to mix around so every part gets a bit of the sticky goodness.
- Pour mixture into prepared baking dish. Smooth out with a wooden spoon or spatula (may spray with nonstick cooking spray but not totally necessary). Spread as even as you can, making sure to get all the way to the edges and corners.
- Place reserved parchment paper over top and press down firmly with your fingers, all around, trying to compact the mixture as best you can paying attention to the edges & corners.
- Remove top paper & allow to cool on countertop completely. Then, place in fridge to chill for 2 hours. Now they will be easier to cut.
- Lift parchment up by overhangs and place entire thing onto cutting board or cutting surface. Using a long, sharp knife, cut the bars into your desired size. I cut horizontally down the middle and then into eight sections vertically.
- These will last stored in an air-tight container at room temp for at least 2 weeks. You may also refrigerate these. I chose to wrap each bar in wax paper before placing in an air-tight container for portability with ease.