Homemade Granola Bars
Let’s be clear before I even begin here: a really good granola bar is not going to be low-fat or low-calorie. Period. And these aren’t either of those things – but they are good for you. They’re full of natural, wholesome ingredients, but they are not a dieter’s tool per se. They are dense and chewy and delicious, a perfect snack after a hard workout. They make a fantastic breakfast unto themselves. They will satisfy your sweet tooth.
I started looking for a good homemade granola bar recipe because E started asking me to buy them, and I balked at the seemingly unending list of preservatives and natural-but-not-really ingredients listed on the packages of commercial granola bars. And then, there is the exorbitant price tag on the truly all-natural granola bars available in stores, not to mention the fact that they don’t all taste that great.
The problem with granola bars is that they can end up more like cookies if you aren’t careful – full of sugar. This recipe, which I’ve adapted quite a bit, uses only natural sweeteners, and those in moderation. I’ve omitted all processed sugar and corn syrup. I do use dark chocolate to add an additional pop of sweetness, but you can certainly leave those out if you prefer to keep the calories down.
The best thing about these granola bars is that they’re super versatile when it comes to add-ins. You will need a total of 2-3 cups of add-ins (dried fruits, nuts, seeds, chocolate chips, yogurt chips, coconut shreds, whatever floats your boat). Use what you like. I used dried cherries, chopped pecans, and dark chocolate chips in this version – one cup of each.
You can add a bit of spice if you like – 1/4 teaspoon of ground cinnamon or nutmeg will go a long way.
If you want a lighter bar, you can try replacing 2/3 cup of the rolled oats with puffed brown rice cereal.
These are dairy-free and will be gluten-free if you make sure your oats are GF.
Homemade Granola Bars
Adapted from King Arthur Flour and Smitten Kitchen
2 cups rolled oats (not the quick-cooking kind)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon (optional)
1 cup dried cherries
1 cup chopped pecans
1 cup dark chocolate chips
6 tablespoons organic coconut oil, warmed so it’s in liquid form
1/2 cup pure maple syrup or honey
1 tablespoon water
Preheat the oven to 350°. Prep a 9-inch square baking pan by lining it with a sheet of parchment paper, cut long enough so that it stands up like a collar on two sides (this will come in handy when you want to remove the bars from the pan after cooling. Spray the parchment and two exposed sides of the pan with oil (I used Trader Joe’s Organic Coconut Oil Spray).
In a food processor or blender, finely grind 1/3 cup of the oats.
In a large bowl, stir together the whole oats, ground oats, salt, and cinnamon until fully combined.
In a smaller bowl, whisk together the coconut oil, maple syrup or honey, and water.
Stir in the cherries, pecans, and chocolate.
Add the liquid ingredients to the dry, and mix well.
Spread the mixture into the prepared pan, using a spatula to press it all down firmly and evenly, so that it’s as compact as possible.
Bake 30-40 minutes, until the edges are lightly browned.
Bring to room temperature on a cooling rack, then chill in the refrigerator until firm (an hour or so). This will help with cutting.
To cut into bars, remove from the pan by loosening the two side that are not lined with parchment, then lift the whole block of bars from the pan by lifting the parchment “handles.” Use a sharp, heavy knife to cut into bars.
Store in a tightly sealed bag or wrapped in plastic wrap. They will keep longer in the refrigerator.
Makes 12-16 bars, depending on size.
Here’s the printable recipe.
Cheers!
