Print

Print Recipe

Wholesome, customizable chewy granola bars made with rolled oats, nuts, dried fruit, and natural sweeteners. Perfect for a healthy snack on the go.

Ingredients

Scale
  • 2 cups rolled oats
  • 1 cup chopped nuts (almonds, walnuts, or pecans)
  • 1/2 cup honey or maple syrup
  • 1/4 cup peanut butter or almond butter
  • 1/2 teaspoon vanilla extract
  • 1/2 cup dried fruit (raisins, cranberries, or chopped apricots)
  • 1/4 teaspoon salt
  • 1/4 cup optional chocolate chips or seeds (pumpkin or sunflower)

Instructions

  1. Preheat the oven to 350°F (175°C) and line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal.
  2. (Optional) Toast the rolled oats and chopped nuts in a dry pan or oven for 5–8 minutes, then cool before mixing.
  3. In a large bowl, combine rolled oats, chopped nuts, dried fruit, salt, and chocolate chips or seeds if using.
  4. Heat honey or maple syrup and peanut butter or almond butter in a small saucepan over low heat, stirring until smooth; remove from heat and stir in vanilla extract.
  5. Pour the warm honey–nut butter mixture over the dry ingredients and stir until everything is evenly coated and sticky.
  6. If using chocolate chips and you don’t want them to melt, let the mixture cool slightly and then fold the chips in (optional).
  7. Transfer the mixture to the lined pan and press down firmly with a spatula or lightly oiled hands to compact the mixture.
  8. Bake for 20–25 minutes, until the edges turn golden brown.
  9. Let the baked slab cool in the pan for 10 minutes, then lift it out using the parchment overhang and cool completely on a wire rack before slicing into bars.
  10. No-bake option: instead of baking, press the mixture into the pan and chill in the refrigerator for at least 2 hours until firm; adding a little coconut oil or extra nut butter can help it set (optional).

Notes

Store bars in an airtight container at room temperature for up to 7 days, layering with parchment or wax paper to prevent sticking., Refrigerate for up to 2 weeks to extend freshness and firm the bars for neater slicing., Freeze individually wrapped bars for up to 3 months; thaw in fridge overnight or at room temperature for 20–30 minutes., To warm, microwave for 10–15 seconds or toast in a 300°F (150°C) oven for about 5 minutes for a crispier edge., Mix dry ingredients ahead and store in airtight container up to one month; when ready, warm wet ingredients, combine, press and bake., Protein powder can replace 1/4 to 1/3 cup oats, adding extra nut butter or syrup to maintain texture.

Nutrition

Find it online: https://cookingcrumbs.com/chewy-homemade-granola-bars-recipe-youll-love-to-make-and-share/