We love granola bars, my boys eat one daily as an afternoon snack. I have my non gmo favorites but it costs so much less just to make homemade granola bars. I like to head over to my local Whole Foods Market and gather ingredients I need within their bulk section, it’s a lot cheaper than buying packaged ingredients. Once the homemade granola bars are baked you can easily put them in a air tight container and freeze them until needed. Perfect for an afternoon snack, busy morning breakfast served with a smoothie and fruit or broken up with yogurt.
Homemade Granola Bars
2 cups quick rolled oats
1/2 cup brown sugar
1/2 cup whole wheat flour
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup dried apricots
1/2 sunflower seeds
1/2 raw almonds ground in a coffee grinder
1/2 cup of dried bananas ground in coffee grinder
1/2 carbo chips
1 teaspoon vanilla extract
1/2 cup of coconut oil
1/4 cup honey
1/3 cup of flaxseed meal
Preheat the oven to 350°F. line 9×11 pan in one direction with parchment paper or foil, allowing it to go up the opposing sides. Lightly grease the parchment paper or foil and the exposed pan.
Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, oil, and honey. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)
Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost under baked when you press into the center of the pan but do not worry, they’ll set completely once completely cool.
Cool the bars in their pan completely on a cooling rack, then lift out of foil
Once cool, a serrated knife (or bench knife) to cut the bars into squares. [Updating to note, as many had crumbling issues:] If bars seem crumbly, chill the pan of them further in the fridge for 30 minutes which will fully set the “glue”, then cut them cold. To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.
Here are other suggestions of things to use in your granola bars: Dried cranberries, apricots, pecans,coconut, walnuts, sesame seeds, wheat germ, 1 cup dried cherries, dried unsweetened coconut flakes.