Homemade Granola Bars
These homemade granola bars couldn't be easier to make, and can be customized with your favorite add ins. We eat these for breakfast, snacks, and dessert! These are adapted from my Cranberry Dark Chocolate Granola Bars (posted on Delicious Meets Healthy ).
Servings: 12 bars
- 3/4 cup oatmeal
- 3/4 cup crisp brown rice cereal
- 1/2 cup oat flour (grind whole oats in a blender to form a flour)
- 1/4 cup unsweetened coconut
- 1/4 cup dried apricots (roughly chopped)
- 2 tablespoons sunflower seeds
- 2 tablespoons pumpkin seeds (pepitas)
- 2 tablespoons mini chocolate chips (or chopped dark chocolate)
- 1 tablespoon chia seeds
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1/4 cup coconut oil
- 3 tablespoons honey (or date syrup)
Preheat oven to 350 degrees Fahrenheit.
In a bowl, add together all dry ingredients.
In a small microwave safe bowl, add liquid coconut oil and honey. Microwave for 20-30 seconds. The mixture needs to be warm enough the honey is very thin, but not warm enough to melt the chocolate.
Pour the coconut oil/honey mixture into the dry ingredients, and mix until there is no dry flour left.
Press into the bottom of a 8x8 pan. I line my pan with baking paper for the easiest cutting, but greasing the pan will also work. I use a pastry roller to make an even, packed layer, but a pint glass would work as well.
Bake for 12-14 minutes, until the top of the granola bars are lightly browned.
Cool completely, and then refrigerate until the granola bars are chilled. Cut with a very sharp knife for best results.
Store bars in the freezer for up to 1 month. I like to eat them right out of the freezer- they are crunchy when frozen and are more of a chewy bar at room temperature.
Calories: 139kcal | Carbohydrates: 13g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Sodium: 53mg | Potassium: 83mg | Fiber: 1g | Sugar: 6g | Vitamin A: 70IU | Vitamin C: 0.3mg | Calcium: 18mg | Iron: 0.8mg