Has school started in your neck of the woods? We’re back at it this week. I get a little bummed when the kids go back to school. I’ve really enjoyed spending more time with them and summer is so much less stressful, especially for my high schooler. That and, despite what you might think, I don’t love making lunches at 6:30 am everyday, as well as trying to keep a substantial supply of well-balanced snacks for the kids and their friends. You know I love to cook and it’s a major priority for me to feed myself and the kids well, but it’s definitely a challenging task which I know many of you try to tackle most days, too.
The fact is I don’t actually make all of the kids’ snacks, because I really don’t have that kind of time. But there are a few that I can make quickly, easily and that are more delicious (and healthful) than what you can buy in a store. I hope to post my guidelines next week for choosing a healthful snack, but making sure there’s some protein in there is super important, otherwise you run the risk of a blood sugar rollercoaster. One snack that I guessed wouldn’t be too tricky to figure out was granola bars. Last summer I tested granola bar recipes for about two months and had the tight jeans to prove it. I wouldn’t call it a low-calorie snack mostly due to the nuts and seeds, but I if the kids need something to tide them over until dinnertime or get them through soccer practice, goldfish and a fruit roll-up aren’t going to cut it. I am always going to look for something like these bars, which are made from real ingredients, contain protein and fiber and a minimal amount of sugar, plus a little love from Mom.
The problem is that these granola bars are so good, I have a hard time being in the house and not sneaking one or more when I’m not really even hungry. They have most of the same flavors as my granola, but with a little butter. What they don’t have is tons of refined sugar like so many granola bar recipes I see. If you are dairy-free or vegan, you can definitely use coconut oil, but I have a soft spot for the combination of butter, pecans and a pinch of sea salt. Yum! Like granola, you can adjust this recipe to suit you. (And yes, you can add chocolate chips.) I like my granola bars a little on the thick side (see bottom photo), but if you like yours thinner and crunchy (see lead photo), you can use an 8 x 10 pan. Try these out and if your family loves them, make a double batch and freeze them. Because in my world, September not only means school, but soccer games, scouts meetings, study groups and playdates. Need any more reasons to make these?
Healthy Granola Bars
Ingredients
- 2 cups old-fashioned rolled oats, not quick-cooking
- ¼ cup raw sunflower seeds
- ¼ cup raw pumpkin seeds
- ¼ cup unsweetened coconut flakes
- ½ cup chopped raw nuts, pecans or almonds are good
- ¼ cup ground almond meal
- 1 ¼ teaspoons cinnamon
- ½ teaspoon sea salt
- ½ cup unsulphured dried fruit, such as chopped apricots, cranberries, cherries, blueberries
- 3 Tablespoons unsalted butter, melted (my preference) or melted coconut oil
- ½ cup brown rice syrup, or honey
- 1 teaspoon pure vanilla extract
Instructions
- Preheat oven to 350 degrees.
- If you like thick granola bars, grease an 8 or 9-inch square pan with butter or coconut oil and line with unbleached parchment paper (this will help get the bars out of the pan.) If you like them thinner, say 3/4-inch thick, grease an 8x 11-inch pan.
- Place oats, seeds, coconut and nuts on large baking sheet and toast for 12-15 minutes. Do not allow anything to burn!
- In a large bowl combine almond meal, cinnamon, salt and dried fruit. When oat mixture is out of the oven, add to bowl. Mix the melted butter, brown rice syrup and vanilla together and pour over the oat mixture, stirring well to coat evenly.
- Pour mixture into pan and press down with a spoon, spatula or damp hands.
- Bake for about 20-25* minutes, or until lightly colored on top. The granola bar will be soft to the touch when it comes out of the oven, but will firm up as it cools. Allow to cool completely, at least 2 hours. Run a knife around the edge of the pan to loosen the bar. Invert the pan over a cutting board to remove. Cut into individual bars and eat or store in a covered container.**
Notes
Like this recipe? Rate & comment below!
Made them with fresh dates , green apple, sesame seeds, almonds and coconut.. Super YUM!
I never would have thought to add those ingredients. Major granola bar UPGRADE! Thanks!
Could you or did you soak the oats for this recipe? I read a previous post about this and am a bit confused. Thanks!
Soaking oats (or any grain for that matter) is a great thing to do to aid in the digestibility of the grain and maximize absorption of nutrients. I soak my oats before cooking them as a hot porridge (oatmeal), but I don’t soak them before using them in granola bars because they’ll be too mushy to use. Hope that makes sense!
Yum these are so good and I just used some mixed nuts and cranberries and raisins! Amazing and then drizzle chocolate over! Mmmm thanks
oooh, don’t tell my kids about the chocolate drizzle! sounds tempting!
These look great, but my children cannot have dried fruit due to food intolerances. Do you think the mixture would remain ‘un-crumbly’ as well as sweet enough if I remove the dried fruit?
I haven’t made them without the dried fruit, but I imagine you could add another teaspoon of sweetener and a few extra nuts or seeds and they would turn out great. Let me know if you do!
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I love making these granola bars, the fragrance that comes out of the oven when the coconut, granola & seeds are baking is wonderful . Very easy recipe.I use dry raspberries and crandberries and add chocolate chunks its DELICIOSO !!! 🙂 Thank u for another excellent & healthy recipe .
Dried raspberries is an awesome suggestion, Marli! I love that — thank you!!!
These look and sound delicious but is there a way to make them for kids that are allergic to nuts?
Ann, I would sub wheat germ or ground flax for the almond meal and then just use more of the other ingredients to make up for the quantity of nuts. Should be delicious!
Hi Pamela – These are delicious! I seem to have made more of a granola than a granola bar though – do I need to squeeze them into the pan more, or perhaps the honey I used doesn’t stick as well as the brown rice syrup?
Meanwhile, I’m trying to figure out how to get my little two to eat these (the older ones loved them!) I’m sure chocolate chips would help but would love something healthier – are carob chips a better nutritional option?
– Stephanie
Hi Stephanie! I haven’t had an issue with the granola bars not sticking, but I haven’t tried every brand of honey, so that’s a possibility. I do press the mixture into the pan pretty firmly. I buy the mini- chocolate chips, so a few of those are no big deal. But you can go with carob if you think your kids will go for them. Or just ask them to pick their favorite dried fruits. Last idea, it looks like another reader drizzled melted chocolate on top. You really wouldn’t need much!
Has anyone tried making granola bites with this recipe? I find bites easier for little fingers when we are on the go…but the other recipes I have tried always crumble on me just like the bars.
I would imagine you could just cut these a bit smaller, no? They definitely won’t crumble.
Hi there! A whole year later and I am finally commenting again…lol! Wanted to tell you that I have been baking these using mini-muffin pans and they come out perfect…can’t even count how many batches now 🙂 I use this as a base recipe for all sorts of variations (even pumpkin spice) and they are always a yummy treat. THANK YOU!
Nice to hear from you again, Jessica! I love using mini-muffins pans for lots of things, but I haven’t tried them with the granola bars. Thanks for the great suggestion!
These were a big hit with my family….delicious!!! I made mine with dried cherries…yummy!
Love dried cherries! I was happy to have found some unsulphured and unsweetened at Trader Joe’s, although not organic :(.