These easy Homemade Granola Bars are made with oats, nuts, honey, and a little bit of chocolate for good measure!
Course Breakfast, Snack, Vegetarian
Cuisine American, Healthy, Vegetarian
Keyword homemade granola bars
Prep Time 20minutes
Cook Time 8minutes
Total Time 28minutes
2 and 1/2cups (238g)old fashioned oats(do not use quick or steel oats)
1/4cup (34g)whole cashews,coarsely chopped
1/4cup (34g)whole almonds,coarsely chopped
1/3cup (67g)light brown sugar,lightly packed
scant 1/4teaspoonfine sea salt(See Note 1)
1/2cup (28g)toasted coconut flakes,optional
1/2cup (82g)miniature chocolate chips,divided
PREP: Preheat the oven to 350 degrees F. Line a large sheet pan with parchment paper or a silpat liner. Line a separate 8x8 inch pan (thicker bars) or 9x9 inch pan (thinner bars) with parchment paper, leaving an overhang for easy removal.
TOAST OATS AND NUTS: Add the oats to the sheet pan. Coarsely chop the cashews and almonds and add to the pan. Bake for 2-3 minutes, stir around, and bake for another 2-3 minutes or until lightly toasted and fragrant. Remove and allow to slightly cool.
SYRUPMIXTURE: Meanwhile, cut the butter into small cubes. Add the honey, butter, brown sugar, and salt to a mediu- sized saucepan and place over medium heat. Stir constantly until the mixture is completely smooth and sugar is fully dissolved. Remove immediately from the heat (do not simmer or boil mixture).
BARS: In a large bowl, combine the toasted oat and nut mixture with the coconut flakes. Pour the syrup mixture over the bars and add in the vanilla extract. Stir well, until all the oats and nuts are coated in the syrup mixture. Let cool for a few minutes and then add in 1/4 cup of the chocolate chips. They will get a little melty and that's intentional to hold the bars together well.
CHILL: Transfer the mixture into the prepared pan and use a silicone spatula to compress the bars. Take your time and press them very firmly (this is important to avoid crumbling later on). Once the mixture is evenly pressed down, add the remaining 1/4 cup chocolate chips and press those gently to adhere to the top of the bars. Cover the pan and place in the fridge for at least 1 hour and up to 3 before cutting into bars.
CUTBARS: Using the parchment paper overhang, pull the bars out of the pan and use a sharp knife to cut into 12 evenly sized bars.
STORAGE: Store the bars in an airtight container. Refrigerate for firmer bars and leave at room temperature for softer bars (we love these bars straight out of the fridge!). Granola bars are best enjoyed within 7 days. Freeze leftover bars for up to 3 months.
Note 1: If you use salted nuts in this recipe, you may want to decrease the amount of added salt.