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Homemade Granola Bars Recipe

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4.1 from 12 reviews

These homemade granola bars are a perfect blend of toasted oats, nuts, and a honey-butter syrup, enhanced with coconut flakes and chocolate chips. They offer a delicious, chewy texture with a slight crunch from the nuts, making them a wholesome and satisfying snack or breakfast option. Easy to make and customizable, these bars are chilled to set, ensuring they hold together well when cut.

  • Total Time: 28 minutes
  • Yield: 12 bars

Ingredients

Dry Ingredients

  • 2-1/2 cups old-fashioned oats (do not use quick or steel oats)
  • 1/4 cup cashews (coarsely chopped)
  • 1/4 cup whole almonds (coarsely chopped)
  • 1/2 cup toasted coconut flakes (optional)
  • 1/2 cup mini chocolate chips (divided)
  • scant 1/4 teaspoon salt

Wet Ingredients

  • 1/3 cup honey
  • 4 tablespoons unsalted butter
  • 1/3 cup light brown sugar (lightly packed)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare: Preheat the oven to 350°F. Line a large sheet pan with parchment paper or a silicone liner. Also, line an 8x8-inch pan (for thicker bars) or a 9x9-inch pan (for thinner bars) with parchment paper, leaving an overhang for easy removal.
  2. Toast Oats and Nuts: Spread the oats on the sheet pan. Add the coarsely chopped cashews and almonds to the pan. Bake for 2–3 minutes, then stir and bake for another 2–3 minutes, until the mixture is lightly toasted and aromatic. Remove from oven and allow to cool slightly.
  3. Make Syrup Mixture: Cut butter into small cubes. In a medium pot over medium heat, combine honey, butter, brown sugar, and salt. Stir constantly until the mixture is completely smooth and the sugar fully dissolves. Remove immediately from heat; do not let it simmer or boil.
  4. Combine: In a large bowl, mix the toasted oats, nuts, and coconut flakes if using. Pour the warm syrup mixture over the dry ingredients. Add vanilla extract and stir thoroughly until all the ingredients are well coated with the syrup. Let cool slightly, then fold in 1/4 cup of the mini chocolate chips, allowing them to melt slightly to help bind the bars.
  5. Chill: Transfer the mixture to the prepared pan. Use a silicone spatula to press the mixture firmly and evenly to avoid crumbling. Sprinkle the remaining 1/4 cup chocolate chips on top and gently press them into the surface. Cover the pan and chill in the refrigerator for at least 1 hour and up to 3 hours to set.
  6. Cut Bars: Use the parchment overhang to lift the set mixture from the pan. Using a sharp knife, cut into 12 evenly sized bars. Store in an airtight container for freshness.

Notes

  • Do not use quick or steel-cut oats, as old-fashioned oats provide the right texture and binding ability for these bars.
  • Pressing the mixture firmly in the pan is key to avoid crumbly bars.
  • If you prefer nut-free, omit cashews and almonds and substitute with extra oats or seeds.
  • These bars can be stored at room temperature for a couple of days, but refrigeration is best for longer freshness.
  • Optional toasted coconut flakes add a subtle tropical flavor and texture but can be omitted if preferred.
  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Snack
  • Method: Baking
  • Cuisine: American

Find it online: https://avascooking.com/homemade-granola-bars-recipe/