Homemade Granola Bars

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I’m a bit of a granola snob. Mostly because I eat it on a daily basis in any form possible, be it Homemade Granola Bars or loose granola. It’s just the way I roll.

Lately I’ve been making Homemade Granola Bars with Chocolate Chips, dried fruit and chia seeds. (I’ve been on a bit of a chia kick recently and can’t be stopped!) It’s an epic snack from breakfast to dinner and it’s also pretty amazing as a late night nibble if you’ve stayed up too late binge watching Game of Thrones for the umpteenth time. (ahem…. me!)

Homemade Granola Bars from www.whatsgabycooking.com (@whatsgabycookin)

They’re stuffed with dried cranberries, golden raisins and plenty of chocolate chips. I’ve been known to throw in dried cherries or apricots if those are on hand too. You can mix and match and kind of dried fruit, just keep the proportions the same so the granola bars stick together properly and hold up when cut! You can serve these right away to a group of people or cut them and wrap each bar in a bit of parchment paper and refrigerate them until ready to eat.

AND… if you have little ones at home who are heading back to school, these are the perfect snack to send in the lunches!

Homemade Granola Bars

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By:
Gaby Dalkin
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0
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Ingredients

  • 2 1/2 cups old fashioned rolled oats
  • 1/2 cup whole almonds roughly chopped
  • 1/3 cup honey
  • 1/4 cup unsalted butter
  • 1/4 cup dark brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon chia seeds
  • 1/4 teaspoon kosher salt
  • 1/4 cup dried cranberries coarsely chopped
  • 1/4 cup dried golden raisins coarsely chopped
  • 1/4 cup mini chocolate chips plus extra as needed

Instructions

  • Heat oven to 350 degrees F. Line bottom of a 9-inch square pan with parchment paper. Then lightly spray the parchment with cooking spray.
  • Combine the oats and roughly chopped almonds to a small baking sheet then bake 7-10 minutes until lightly toasted. Transfer to a large bowl.
  • While the oats are toasting, combine the butter, honey, brown sugar, vanilla extract seeds, chia and salt in a small saucepan over medium heat. Cook until butter melts and the sugar completely dissolves, making sure to stir occasionally. Pour the butter mixture over the toasted oats and almonds and add the cranberries and golden raisins. Mix well. Let cool for 15 minutes then add the mini chocolate chips. Stir to combine.
  • Transfer the oat mixture to prepared pan. Using a rubber spatula firmly press the mixture into the pan until the mixture is in a uniform layer. Scatter remaining a few extra tablespoons of mini chocolate chips over the granola bars and use the same rubber spatula to gently press them into the granola so they stick. Transfer the entire pan to the refrigerator and chill for 2 hours.
  • After the granola has cooled completely, gently lift it out of the pan using the parchment paper as handles and cut it into squares or bars. Serve as needed.
Homemade Granola Bars: Chef Vision

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

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138 comments

  1. Lucia

    I can’t do brown sugar. Can I add more honey instead? or will it affect the texture?

    • Gaby

      haven’t tested it that way so I can’t say for certain!

    • emma

      I used equal quantity coconut sugar instead of brown sugar- it was great

  2. Erica O

    They came out great! I really like the golden raisins. I think I want to try coconut next time too. 🙂 I wanted to make my own because 1. Super fresh is always better 2. Less waste and trash in the landfill 3. I’ve been hiking a lot lately and this will be a good little snack on my 10 milers. Thanks Gaby!

  3. Tina

    could I sub sunflower seeds or pumpkin seeds for the almonds? my granddaughter has a severe nut allergy.