healthy granola bars

Healthy homemade granola bars that are gluten-free and paleo friendly! Have fun switching up the nuts and seeds for different variations.

Trail Mix Granola Bars

nuts (almonds, cashews, pecans, walnuts, etc)

coconut

cranberries

pepitas

chia seeds

sea salt

maple syrup

vanilla extract

Preheat

Preheat your oven to 325 degrees fahrenheit and line an 8x8-inch baking pan with parchment paper.

Stir

Add all of the nuts, seeds, dried fruit and salt to a mixing bowl and give it a stir.

In a separate small bowl, stir together the vanilla extract and maple syrup. Pour this on top of the nuts and stir everything together, until it&#039;s well coated.

Pour

Pour the mixture into the baking pan and use the back of a large spoon or spatula to flatten it into one layer.

Bake

Bake for 30-35 minutes, then cool for one hour in the pan.

Cool &amp; Slice

Once the granola bars are fully cooled, slice them into bars. I slice then entire portion in half, then divide each half into six bars, for 12 total granola bars.

https://content.jwplatform.com/videos/AC3Jebx8.mp4

These easy, healthy homemade trail mix granola bars will beat store-bought versions any day!

This granola bar recipe is so easy and delicious! These wholesome granola bars are naturally sweetened, gluten free, and the perfect healthy snack. Recipe yields 16 bars.

Easy No-Bake Granola Bars

¾ cups old-fashioned oats or quick-cooking oats

cinnamon

mix-ins* (nuts, seeds, chocolate, shredded coconut

peanut butter or almond butter

½ cup honey or maple syrup

Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.

Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.

Now we&#8217;ll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.

In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Stir until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it’s close to room temperature before you pour it into the dry mixture (this is especially important if using chocolate, since it will melt).

Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. This takes some arm muscles, but you can do it! If the mixture was easy to mix together, that’s a sign that you need to add some more oats—sprinkle in more oats until you can’t incorporate any more.

Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible.

Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren’t sticky.) When you’re ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 4 even columns and 4 even rows.

Wrap individual bars in plastic wrap or parchment paper (if you store them all together, they will stick to one another). Bars keep well for several days at room temperature, a couple of weeks in the fridge, or several months in a freezer-safe bag in the freezer for best flavor.

These are good---sweet, sweet, sweet if made with chocolate chips.

My grandchildren vote for Kate's granola---I agree--it's perfect!

Love this recipe...will make again and again!!!

This has become a staple in our house. We live in Devon, England and granola bars are a new essential in our week. my 4 kids love them! Thank you Kate!

I LOVE this recipe! So many options! One of my favorites is almonds, coconut, dried unsweetened cherries, and mini chocolate chips. But I always make it with my homemade almond butter and maple syrup. To make for easy packing down of the mixture in my 9x9 pan, I simple put wax paper over the top of the mixture and use my 8x8 pan to press it down. Thanks for a great recipe.

Hello! Coming back to make a bigger batch of these because the recipe is excellent! Just wanted to let you know that the buttons that allow the recipe to be scaled 2X and 3X are only changing one ingredient amount.

Love this recipe! It really was so easy to make, and such an awesome way to satisfy my sweet tooth. I live in Lebanon, so I used some carob molasses and tahini to supplement half of the honey and half of the peanut butter (those are kind of expensive and hard to find here) and it tasted awesome all put together! A little middle eastern kick on the whole thing :)

EXELLENT...I'M SHARING WITH EVERYONE I KNOW

These are a hit! I used pepitas, walnuts, peanuts, dried cherries and dark chocolate. This will definitely be made a bunch more times in my household!

Made with cashew butter, maple syrup, almonds and a bit of dark chocolate. Addictive, but at least I know what I am eating. Mine were a tad crumbly at the sides only, not that big of a deal.

Love this! Enjoyed reading your recipe and making my bars! I used chopped dates--my favorite!

These are absolutely stellar. Make them now. Seriously!  

For those of you from a Mediterranean or Middle Eastern background, they almost taste like a nutritious version of wheat flour halva (not the tahini-based kind), which is an extra point!

Delicious! Made these with pecans, coconut, and sunflower seeds for our mix-ins. Do you see any issue with just cutting them as we want to eat them? Or is it best to individually wrap them after they set?

Wonderful recipe! I had fun making them and my family loved the bars!

These were so good. Needed a healthy treat for pre/post strength training and yoga routines, so I used mostly nuts for addins for fat and protein but used a small amount of chocolate too.

Wow! These are insanely good and rather addictive! I used almond butter, chopped dark chocolate chunks and various odds and ends of mixed nuts and seeds I had and it all came out perfect. I’d give these a 10 if I could!

These are wonderful! I added some puffed rice cereal and added dried cranberries and coconut and pepitas!

High recommend these. I've made them a few times now I keep them in the freezer and pull them out for hikes. About 2-3 hours into the hike, they've warmed up enough to be perfect.
If they're in the fridge or at room temp., they'll warm up a little too much on the hike.

Made these twice now. Used dried apricots choc chips and flax. Was goooood

The base recipe for 8 easy homemade granola bar recipes that come together in a snap. Variations include peanut butter chocolate, M&amp;M, Sweet and Salty, and more!

Base Granola Bar Recipe

old fashioned rolled oats

nuts, roughly chopped

honey

unsalted butter

brown sugar

salt

Preheat the oven to 350 degrees. Line a 9-inch square baking dish with parchment or foil and lightly spray with cooking spray.

Place the oats and nuts on a rimmed baking sheet and bake for 8-10 minutes until lightly toasted.

While the oats are toasting, add the honey, butter, and brown sugar to a small saucepan. Cook over medium heat until the butter melts and the sugar dissolves, stirring constantly. Let the mixture bubble, while stirring, for 1 minute and then remove from the heat.

Stir in the vanilla and salt to the butter mixture. Pour this mixture over the oat and nut mixture and stir to combine. Add any extra ingredients (except for chocolate) and stir to combine. Make sure none of the oats are dry.

If you are adding chocolate, wait about 15 minutes for the mixture to cool a bit before adding the chocolate and then stirring to combine.

Place all of the oat mixture in the prepared pan. Use a rubber spatula or the bottom of a greased measuring cup to press the mixture into the pan. Press it in very firmly, this is what makes the bars stick together.

Chill the granola bars for at least 2 hours. Lift the bars from the pan using the edges of the foil or parchment and place them on a cutting board. Cut into desired shape/sizes and serve.

Store in an air-tight container in the fridge for up to 10 days. If you are stacking the granola bars place a piece of parchment between the layers to help prevent sticking.

These superfood cake bars are easy to make and packed with nuts, seeds and dried fruit. You can easily customise them by using the ingredients you have to hand.

Superfood Cake Bars

(75 grams) oats

(55 grams) plain (all purpose) flour

(55 grams) wholemeal flour

baking powder

beetroot powder

eggs

(100 grams) coconut sugar

coconut oil

(100 milliliters) almond milk

(100 grams) mixed nuts

(50 grams) mixed seeds (flax,chia, hemp, sunflower etc...)

Preheat oven to 180C /350F and lightly grease an 8x8” baking tin with oil.

In a large bowl, whisk the oats, flours, baking powder and beetroot powder together.

In another bowl, using an electric mixer, beat together the egg, coconut sugar, coconut oil and vanilla, until smooth. Stir in the almond milk, nuts, fruit and seeds. Add in the dry ingredients and gently mix to combine.

Add the batter and smooth out. Cook for 15-20 minutes then allow to cool in the tin for a few minutes before turning out onto a wire rack to cool completely. Cut into squares and store in an airtight container.

We like to have these granola bars as a snack or toddler breakfast with milk or a smoothie—and they&#039;re an excellent lunch box component too. You can make them plain or choose a flavor to add!

Easy Homemade Granola Bars

rolled oats

whole-wheat flour

peanut butter

water

Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or a Silpat. Warm the honey and peanut butter for about 15 seconds if not stored at room temperature.

Place the oats and coconut into the bowl of a food processor and blitz to grind into a coarse texture (similar to quick oats).

Add the remaining ingredients, including the peanut butter and honey, and blend well.

(You can also grind the oats or use instant oats, then mix everything together in a bowl.)

Add ¼ cup water and blend until batter comes together like thick cookie dough. You should be able to press the batter together between your fingers and have it stick together. If it doesn&#39;t, add a bit more water.

Place batter onto the center of the prepared baking sheet and use your hands to press thin, about ¼-½-inch thick and about 8x8-inches big. I measure roughly using an 8x8-inch baking pan. (You can also roll out the dough—just cover it with a piece of parchment paper first to make sure it&#39;s easy to do.) Use a knife to lightly score lines for squares in whatever size you like.

Bake for 18-20 minutes, remove from oven, and let cool completely on the pan.

Break into squares and serve.

Store in an airtight container for up to 2 weeks in the fridge or a week at room temperature. To freeze, place cooled bars in a sealed zip top freezer bag for up to 3 months. Thaw overnight in the fridge before serving.

These nut-free cinnamon granola bars are vegan, gluten-free, oil-free, full of molasses flavor and have a nice crispy exterior, while the interior is dreamy soft and chewy. Perfect for snacks or an on-the-go breakfast. Easy to make and just 8 ingredients total (+salt) to make these! Say hello to your new addiction!

Nut-Free Cinnamon Granola Bars

(200 grams) gluten-free rolled oats (do not use quick oats)

(120 grams) white rice flour

(9 grams) cinnamon

fine sea salt

(135 grams) unsweetened applesauce

(237 grams) sunbutter (or almond butter if you don't need it nut-free)

(160 grams) pure maple syrup

(15 grams) vanilla extract

scale.

Preheat your oven to 350 degrees and line an 8x8 metal square pan with parchment paper, going in both directions, for easy release later.

To a large bowl, add the oats, rice flour, cinnamon, salt and stir well.

Add the applesauce, sunbutter, syrup and molasses to a small sauce pan over the stove. Whisk until it is smooth. Now turn the heat to medium. Once it comes to a simmer around the edges, whisk continually for about 1-2 minutes, scraping along the edges. You are only wanting to do this just so it slightly thickens and by heating the mixture, it will become much more sticky and assist in the bars binding well. 2 minutes is enough.

Remove from the heat and add the vanilla and whisk in. Immediately pour the mixture over the dry ingredients and stir really well with a spoon until it comes together and gets really sticky, about a couple of minutes. You want to spend a couple of minutes stirring underneath and around, making sure to get all the rice flour. Spread the mixture into your prepared pan with the back of your spoon or by dragging a rubber spatula across, making sure the top is flat and the corners are even too.

Bake for 35 minutes, when it is very golden brown and the top is firm and shiny. Remove and you must let the bars cool a full hour before cutting. They will firm up a TON while cooling, so don't get all impatient and ruin them by cutting them while still hot! Trust me, ok? After the hour is up, lift out the bars with the parchment paper and carefully slice them into bars with a really sharp knife, making sure to cut all the way through each bar, so they don't tear when you lift them. Take a bite and tell me below how incredible they are right?! I'll be eager to hear your feedback.

Store at room temperature and they will remain firm, but soft. Yummy either way. I like to wrap each bar individually in plastic wrap to conceal the freshness.

My Healthy Granola Bars recipe combines slivered almonds, my favorite nuts, seeds, flax, and sugar-free chocolate to make a granola bar that can&nbsp;be enjoyed by anyone!

Healthy Granola Bars Recipe

(10 ounces 184 grams) slivered almonds

(2 ½oz/71 grams) walnuts, (roughly chopped)

(2 ½oz/71 grams) pecans, (roughly chopped)

(1 ounces 28 grams) shredded coconut, (unsweetened)

(1 ½oz/43 grams) pumpkin seeds

(1 ½oz/43 grams) sunflower seeds

(1 ½oz/43 grams) ground flax

ground ginger, (optional)

coconut oil, (butter or ghee, melted)

vanilla, (optional)

Sugar free chocolate

Pre-heat your oven to 350°F (180°C) then line a 13 x 9-inch baking tray with parchment paper, set aside.&nbsp;

In a large bowl combine all the nuts, seeds, coconut, flax, spices, and salt. Stir to combine.

Next, add in the coconut oil and Swerve and toss until the mixture is fully coated and shiny.

Lastly, add in the Lakanto maple syrup and vanilla and mix until the mixture is evenly coated. It will not be super sticky at this point but everything should be evenly coated in the syrup.&nbsp;

Transfer the granola mixture to the prepared baking tray and spread it out evenly using the back of your spatula to compact it.

Bake the granola bars for 25 - 30 minutes, or until the top is nice and golden brown.

Allow to cool before removing the entire sheet from the baking tray and cut into 16 bars.&nbsp;

Store in an airtight container at room temperature for up to 5 days. Enjoy!

The best part about these granola bars is that they&#039;re loaded with simple ingredients, require no baking and no eggs - perfect for meal prep!

Honey Oat Granola Bars

oats

almonds (chopping optional)

flaxseed

Preheat oven to 350°F and line a rimmed half baking sheet with parchment paper.

Spread the oats and chopped almonds in an even layer on the prepared baking sheet and bake until light brown and smelling toasty, stirring regularly, about 10-15 minutes.

Line an 8” x 8” baking pan with parchment paper.

While the oats and almonds are toasting, combine the honey, brown sugar, and butter in a heavy-bottomed medium saucepan over medium heat and stir until melted. Stir in salt, cinnamon, and vanilla, then fold in the toasted oats mixture and ground flaxseed until evenly distributed.

Scrape into prepared baking pan and spread out. Use a piece of parchment paper to press down and level out the mixture to the edges.

Cover with plastic wrap and chill in the fridge for at least 2 hours. Once solid, lift from the pan using the parchment paper, and use a very sharp knife to cut into 12 granola bars.

https://content.jwplatform.com/videos/UZcO9PWU.mp4

The best part about these granola bars is that they're loaded with simple ingredients, require no baking and no eggs - perfect for meal prep!

These homemade granola bars are made from wholesome ingredients, but taste just like the childhood favorite! Vegan, Gluten-Free, and Refined Sugar-Free.

Vegan Chewy Granola Bars Recipe (3 Ways!)

½ cups One Degree Organics Sprouted Quick Oats

cups One Degree Organics Sprouted Brown Rice Crisps

¾ cup nut or seed butter*

liquid sweetener*

coconut sugar

Chocolate Chip: ¼ cup dairy-free mini chocolate chips

dairy-free mini chocolate chips + 3 tablespoons of chopped vegan marshmallows

Preheat the oven to 350F and line a 9&#215;9&#8243; baking tin with parchment paper. Add the oats and rice cereal to a large bowl and mix until evenly combined.

Add the nut butter, liquid sweetener, coconut sugar, and vanilla extract to a separate, smaller bowl. Microwave for 20 &#8211; 30 seconds to loosen the mixture, then stir until well-combined. Pour the wet mixture into the bowl of dry ingredients and use a spatula to mix everything together. You may eventually need to use your hands to really get in there.

Fold in any additional toppings or bar flavors, if you are using them. Firmly press the granola bar mixture into the lined baking tin, then bake in the middle rack of the oven for 6 to 8 minutes. Remove the tin from the oven and let cool completely before removing and slicing into bars.

Serve as desired; leftovers will keep in an airtight container at room temperature for up to one week.

Hi! :) 
I got one question: Do you use unsalted peanut? Thank you for the delicious recipe!

Taste is great! Instructions were easy to follow. My bars did crumble even after pressing them, putting them in a 8x8 pan, and baking for the full time. I still enjoyed them, but may need more wet ingredients to hold it together. May just use it as cereal instead. :)

Top 9 healthy granola bars recipes from across the web

The most viewed healthy granola bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Trail Mix Granola Bars

Easy No-Bake Granola Bars

Base Granola Bar Recipe

Superfood Cake Bars

Easy Homemade Granola Bars

Nut-Free Cinnamon Granola Bars

Healthy Granola Bars Recipe

Honey Oat Granola Bars

Vegan Chewy Granola Bars Recipe (3 ...

Top 9 healthy granola bars recipes from across the web

The most viewed healthy granola bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Trail Mix Granola Bars

Easy No-Bake Granola Bars

Base Granola Bar Recipe

Superfood Cake Bars

Easy Homemade Granola Bars

Nut-Free Cinnamon Granola Bars

Healthy Granola Bars Recipe

Honey Oat Granola Bars

Vegan Chewy Granola Bars Recipe (3 ...

The most viewed healthy granola bars recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine