Here are some I had in my recipe file. I have made none of these yet.
Chewy Homemade Granola Bar Recipe
Prep time: 10 minutes
Cook time: >25 minutes
Yield: 12 bars
Ingredients
1 3/4 cups (175g) certified gluten free old-fashioned rolled oats, processed by about half in a food processor
1 cup (120g) certified gluten free oat flour
3/4 cup (164g) packed light brown sugar (or granulated coconut palm sugar)
1 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1 1/3 cups (160g) raw pecans, almonds and/or pumpkin seeds, roughly chopped
1 cup (about 80g) coconut chips
8 ounces mini chocolate chips, dried raisins and/or dried cranberries or other small dried fruit
8 tablespoons (112g) unsalted butter or virgin coconut oil, melted and cooled
6 tablespoons (126 g) combination of honey, pure maple syrup and/or molasses (I like to use 2 tablespoons of each)
1 egg (50 g, weighed out of shell), lightly beaten
1/2 teaspoon pure vanilla extract
Instructions
Preheat your oven to 325°F. Grease a 9-inch square pan, and then line it with unbleached parchment paper that overhangs 2 opposite sides of the pan. Set the pan aside.
In a large bowl, place the oats, oat flour, brown sugar, ground cinnamon and salt and whisk to combine, breaking up any lumps in the brown sugar. Add the chopped nuts, coconut chips, chocolate chips and dried fruit, and mix to combine. In a separate, medium-size bowl, place the melted butter or coconut oil, honey/maple syrup/molasses, egg and vanilla, and mix to combine well. Create a well in the dry ingredients, pour in the wet ingredients and mix to combine. Scrape the mixture into the prepared pan and press firmly into an even layer.
Place the pan in the center of the preheated oven and bake, rotating once during baking, until golden brown all over, about 25 minutes. Allow to cool in the pan for about 10 minutes and then transfer the pan to the freezer until very firm, about 30 minutes. Remove the pan from the freezer and lift the bars out of the pan by the overhung parchment paper. Peel back the paper, and slice into 12 rectangular bars with a sharp knife. Store in an airtight container in the refrigerator for up to a week, or the freezer for longer.
Homemade Chewy Granola Bars
Ingredients
makes 12 bars
1 cup almonds
1 cup pecan halves
1 cup certified gluten free old fashioned oats
1 cup dried cranberries or cherries
2 Tablespoons chia seeds
1/4 teaspoon cinnamon
1/4 cup + 2 Tablespoons honey
1/4 cup coconut oil (no substitutions)
scant 1/2 teaspoon salt
1/4 teaspoon almond extract
1/4 teaspoon vanilla extract
Directions
Line a 8x8” baking dish with foil, letting it hang generously over the sides, then spray with nonstick spray and set aside.
Add 1/2 cup each almonds and pecans, plus 3/4 cup old fashioned oats into the bowl of a food processor then process until finely chopped. Pour mixture into a large bowl then add remaining 1/4 cup oats, dried cranberries, chia seeds, and cinnamon. Chop remaining 1/2 cup pecans and 1/2 cup almonds then add to the bowl and stir everything together. Set aside.
Add honey, coconut oil, and salt to a small saucepan then bring to a bubble over medium heat, stirring once or twice. Turn heat down slightly, simmer for 1 minute, then remove saucepan from heat and stir in extracts. Pour over the dry ingredients then stir well to combine, and then pour mixture into prepared baking dish.
Spray the bottom of a measuring cup or bowl with nonstick spray then press firmly into an even layer. The harder you press, the better the bars will stick together! Refrigerate until set, a couple hours, then pull out of the baking dish using overhanging foil and slice into bars using a sharp knife. Store bars in the refrigerator for up to a week or freeze for up to 3 months.
Soft
Total Time: 20 minutes Yield: 10-12 bars per pan 1x
The perfect base recipe for perfect soft granola bars! These chewy homemade granola bars are perfect for snacks or school lunches. (Naturally sweetened, gluten free, vegan friendly)
Ingredients
1 1/2 cups quick-cooking oats (gluten free, if needed)
1 cup crisp rice cereal (gluten free, if needed)
pinch salt
1/3 cup brown rice syrup**
2 Tbsp pure maple syrup (or honey, if not vegan)
4 Tbsp coconut oil (can sub butter/vegan butter)
1/2 tsp vanilla extract
1/2 cup add-ins (Mix and match! See notes below for ideas)
Instructions
Line an 8×8″ or 9×9″ baking dish with parchment paper.
In a large bowl, combine the oats, crisp rice, and salt. Stir to combine well.
In a small saucepan, combine brown rice syrup, honey, and coconut oil. Bring to a boil over medium heat, stirring regularly. Boil 3-4 minutes. Remove from the heat and stir in vanilla extract (or any other extracts you’re using).
Pour wet mixture over the oat mixture. Add your mix-ins (nuts, fruit, chocolate chips, etc.) and stir to combine really well. Press into an 8×8″ baking dish and press down with a spatula as hard as possible to flatten and compact it into the pan. The more compact, the better.
Refrigerate about 1 hour before slicing into bars or squares, and enjoy!
Store extra granola bars in a zip top bag in the refrigerator for a week or the freezer for up to a month.
Notes
**If you can’t find brown rice syrup, you can substitute 1/4 cup coconut oil, 1/4 cup coconut or brown sugar, and 1/4 cup pure maple syrup for the amounts of brown rice syrup/coconut oil/pure maple syrup above. Follow the boiling instructions and keep the rest of the directions the same.
ADD-IN IDEAS
NUTS & SEEDS (macadamia nuts, almonds, pecans, cashews, hazelnuts, pumpkin seeds, sunflower seeds, hemp seeds, peanuts, etc.)
DRIED FRUITS. (raisins, cranberries, apricots, cherries, goji berries, pineapple, mango, coconut, etc.)
FREEZE-DRIED FRUITS. (strawberries, raspberries, & blueberries, mango, peach, pineapple, etc.)
CHOCOLATE + CANDIES + EXTRAS. Chocolate chips, candy-coated chocolate pieces (like M&Ms), mini marshmallows, crushed pretzels, etc.
EXTRACTS. 1/2-1 tsp. vanilla extract, 1/4-1/2 tsp. almond extract, and 1/4 tsp. coconut extract are regular faves at our house.
Easy (pretty healthy) and usually on hand with pantry staples. Just mix all the ingredients, roll them into small bite size balls and refrigerate overnight (or for at least 2 hours). You can also freeze them, they will last up to 3 months.
1 cup old-fashioned oats
2/3 cup toasted shredded coconut (sweetened or unsweetened)
1/2 cup creamy peanut butter
1/2 cup ground flaxseed
1/2 cup semisweet chocolate chips
1/3 cup honey
1 tablespoon chia seeds (optional)
1 teaspoon vanilla extract
