crunchy granola bars

Recipe video above. I&#39;ve never come across a crunchy muesli bar recipe that stayed crunchy beyond a day. So I decided to make my own - and these stay crunchy for 3+ weeks! Adapted from my chewy muesli bars, I found the key to be lightly toasting the oats then cutting the bars before baking. The chewy muesli bars also have a higher ratio of honey and peanut butter which is what makes them chewy!PS Even though they&#39;re sugar free, I munch on these when I need a sweet-treat fix, yet they&#39;re healthy enough for breakfast.

Crunchy muesli bars (granola bars)

honey ((Note 1))

peanut butter, smooth ((or crunchy!) (Note 2))

rolled oats* ((not steel cut))

almonds* (, roughly chopped)

pepitas* ((pumpkin seeds))

sultanas*

cinnamon powder ((or other, like pumpkin spice))

tsp cooking / kosher salt

chocolate chips

Preheat the oven to 160°C/325°F (140°C fan-forced). Place a sheet of baking paper over a 20 cm / 8&quot; square tin with overhang so it&#39;s easy to lift out later (no greasing needed).

Toast: Spread the oats, chopped almonds and pepitas on a tray. Bake for 10 minutes. Tip into a heatproof bowl. (Note 5) Add the sultanas, cinnamon and salt.

Muesli mixture: Microwave the honey and peanut butter in a heatproof jug for 30 seconds on high. Mix to combine. (Note 6) Pour over the oat mixture and mix through. It might seem like it won&#39;t mix in, but persist, it will! Use a cutting motion if needed. Last resort - Note 7

Press: Tip the muesli mixture into the pan then press firmly into the pan. Once cooled, scatter the choc chips across surface (if using). Cover with a sheet of paper then press down firmly with your hands to push the choc chips in.

Refrigerate for 1 hour or until firm enough to lift out without bending.

Preheat the oven to 160°C/325°F (140°C fan-forced).

Cut: Use the paper overhang to lift the muesli slab onto a cutting board. Cut in half, then each into 5 (10 bars). Transfer onto a tray using the paper, then space the muesli bars out.

Bake for 25 minutes or until quite golden on the surface and golden brown on the edges but not burnt.

Cool &amp; crunchy: Remove from the oven and cool on the tray - it will become crunchy! Store in an airtight container once cooled, in the fridge if it&#39;s warm where you are. It will still be crunchy 3 weeks later!

These homemade, all-natural Oats and Honey Granola Bars are baked until slightly crunchy, making them perfect for breakfast-on-the-go or as a wholesome, portable snack.

Oats & Honey Granola Bars

oats

crispy rice cereal

oat flour (see Notes below) (OR whole wheat pastry flour)

brown sugar

baking soda

salt

honey

coconut oil (melted)

vanilla extract

Preheat oven to 350°F. Line a 9- by 13-inch baking pan with parchment paper.

In a large bowl, stir together oats, crispy rice cereal, oat flour, brown sugar, baking soda, and salt. Measure honey, melted coconut oil, and vanilla into a measuring cup, then drizzle over oat mixture and stir until all ingredients are completely combined.

Transfer oat mixture into prepared pan and press down very firmly into an even layer. Bake for 20 to 25 minutes or until light golden brown on top. Remove from oven and use the flat bottom of a small pan or dish to press down granola bars again. Cool in pan for 15 minutes, and then use parchment paper sling to carefully lift granola bars out onto a cutting board (you can leave them sitting on top of the parchment paper). Cool for 5 more minutes and then cut into 12 bars. Remove to a cooling rack to finish cooling completely. Store in an airtight container.

Have made many times, absolutely yummy.
I make a version with chopped dried fruit, chai seeds and pumpkin seed, just reduce the sugar added and a little less oats

These are so good!  I love how chewy they are!

These are fabulous!!  Very easy to make and taste so much better than store bought.  Thanks for the recipe!

This recipe is outstanding. I did overcook them slightly so I think my oven might get a little too hot. They were still really yummy. I wonder if I cooked them at a lower temp and reduced the honey a bit if I could make them a bit crunchier? My husband loves them too but he loves CRUNCHY.

These granola bars are yummy! I made them because my husband is diabetic and thought they would be good for him. The reason I didn't give them 5 stars is because I looked at the calories, sodium, sugar, etc. content and not much better than store bought ones.

Ty! so much for sharing this recipe!!!! I've stopped buying granola bars because of all the sugar and oil they use. My sister sent this recipe to me and I'm happy to report that they turned out fabulously!!!! I didn't have a small bread pan to press them down so I used a full salt canister to press down! I saw my grandmother do this when I was a little girl and when I ask her why ? she told me salt is very heavy and will press down just about anything! I wish I could give this more than 5 stars its a 10 for me!😉

This recipe has become a firm favourite, my children love having a Granola bar in their school lunch box.

https://content.jwplatform.com/videos/pFxu5pqz.mp4

Top 2 crunchy granola bars recipes from across the web

The most viewed crunchy granola bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Crunchy muesli bars (granola bars)

Oats & Honey Granola Bars

Top 2 crunchy granola bars recipes from across the web

The most viewed crunchy granola bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crunchy muesli bars (granola bars)

Oats & Honey Granola Bars

The most viewed crunchy granola bars recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine