If you like granola bars of any kind you will love these homemade granola bars. They are just sweet, salty, crunchy, and gooey enough. They are full of everything you crave! My kiddos love to help make these. Imagine a healthy alternative to store bought granola bars. You know every ingredient that is put is into these bars with no preservatives added.
We love to make at least one batch a week for breakfast, or dessert. My hubby sneaks these into his lunch bag as well. My favorite is when they just come out of the oven and are really soft, warm, and gooey. Yum is all I can say! Have fun and enjoy making these. I am sure they will soon be a favorite of yours.
Ingredients: 2 cups old fashion rolled oats 3/4 teaspoon ground cinnamon 3/4 teaspoon salt 1 cup whole wheat flour 3/4 cup brown sugar ( we use light ) 1/4 cup chocolate chips or white chocolate chips or (use 1/2 cup of each and add both to the mix) 1/4 cup walnuts 1/4 cup sliced almonds 1/4 sunflower seeds ( you may also add flax seeds or any other ingredients you would like in your granola bars: raisins, dried cranberries and more.) 1/2 cup honey 1 egg 1/2 cup of lite virgin olive oil, or your oil of choice. 2 teaspoons vanilla extract What make these granola bars fun is that you can customize what you would like to add or leave out. If you don’t like walnuts or chocolate chips, you can leave those out of the recipe and these are still super yummy.
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Directions: Preheat your oven to 350, then spray your pan with cooking spray. (I love to use my pampered chef brownie pan for these.) Mix all the dry ingredients together well. Add oil to the measuring cup first and add to the mix. Then add the honey to the same cup that the oil was in and add to the mix. I do it in this order because the honey will just slide out of the measuring cup because of the oil. This is much easier than trying to scoop the honey out of the cup. Next beat your egg and add to the mix. Add the vanilla extract and mix everything together really well. Spread in the pan and pack it down a bit. Bake for about 35 minutes.
You can cut these into bars or crumble for toppings. Have fun making these, and enjoy!
¼ cup chocolate chips or white chocolate chips or (use ½ cup of each and add both to the mix)
¼ cup walnuts
¼ cup sliced almonds
¼ sunflower seeds
( you may also add flax seeds or any other ingredients you would like in your granola bars: raisins, dried cranberries and more.)
½ cup honey
1 egg
½ cup of lite virgin olive oil, or your oil of choice.
2 teaspoons vanilla extract
What make these granola bars fun is that you can customize what you would like to add or leave out. If you don't like walnuts or chocolate chips, you can leave those out of the recipe and these are still super yummy.
Instructions
Preheat your oven to 350, then spray your pan with cooking spray. (I love to use my pampered chef brownie pan for these.)
Mix all the dry ingredients together well.
Add oil to the measuring cup first and add to the mix.
Then add the honey to the same cup that the oil was in and add to the mix. I do it in this order because the honey will just slide out of the measuring cup because of the oil. This is much easier than trying to scoop the honey out of the cup.
Next beat your egg and add to the mix.
Add the vanilla extract and mix everything together really well.
Spread in the pan and pack it down a bit.
Bake for about 35 minutes.
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Honey – Along with the nut butter, it helps all these ingredients stick together! I love its warm amber flavor in this recipe. Vanilla extract – It amps up the bars' warm flavor.
They save well (wrap and freeze them for up to two months), are more affordable than store-bought bars, and don't contain the long list of unpronounceable ingredients. Plus, your kitchen will smell like a bakery while these granola bars bake. Ahhhh.
The whites act as a kind of glue that binds the ingredients together. To ensure that the egg whites coat all the ingredients, I beat them with a whisk until foamy and increased in volume, which makes it much easier to fold into the granola.
While there are several different sticky ingredients that you can use, we've found that the binding agent that works the best is honey! When added to your homemade granola bars, honey acts as glue that sticks all the pieces together.
Fill the bowl up with water to completely cover the mixture – enough that you can stir to combine. This soaking process will help the oats and seeds digest better. After the oat/seed mixture has soaked 8-12 hours, add the rest of the ingredients and combine.
Flaxseed is wonderful for this, because after 30 minutes it soaks up the water, and turns into a gluey mass that will bind all your granola ingredients together.
Baking time: Increase the baking time for your granola. The longer you bake it, the drier and crunchier it will become. Keep a close eye on it to avoid burning, and stir it occasionally during baking to ensure even toasting.
Peanut, almond, cashew, sunflower seed, and pumpkin seed are all great options. Another great addition is dried fruit, which sweetens up your bar with naturally occurring sugars while providing fiber and vitamins—plus chewiness and binding. “I personally love adding chopped dates or apricots,” Ansari says.
They can be more cost-effective: Homemade granola bars can be less expensive than store-bought options, especially if you buy ingredients in bulk or on sale. They can be fresher: Homemade granola bars can be fresher than store-bought ones, which may have been sitting on the shelf for a while.
As for packing the granola and shipping, anything airtight will do, but I would stay away from glass since there's the risk that it might break. You might want to consider packing the granola in a resealable plastic bag, and then placing that into a metal or plastic container so it doesn't get crushed.
Make sure that whichever granola recipe you use, it calls for some liquid, typically oil of some kind (I recommend olive oil for a subtle earthy, floral flavor, or melted unrefined coconut oil for subtly coconutty flavor). The liquid will help the chia seeds to gel, ensuring the granola sticks together.
Kellogg's® Granola Crunchy. Indulge with the delicious Kellogg's® Granola Crunchy. It is the perfect combination of rolled oat clusters with shredded coconut and a hint of cinnamon.
Use a large sheet pan and make sure to spread the oats mixture in one single layer directly on the pan. I do not use parchment paper, I know it's easier for clean up purposes but it does not produce the same results in terms of crunch. Check the granola every few minutes during the baking time and stir to avoid burning ...
Glycerin is used as an ingredient in a variety of food and beverage products to help retain moisture, prevent sugar crystallization, and add bulk, smoothness, softness, sweetness and texture. Like most sugar alcohols, glycerin is not as sweet as sugar—it is about 60–75% as sweet.
First, press the granola into an even layer before you put it in the oven.Then, stir it only once halfway through cooking. For really good clumps, press down on the finished granola before it cools and avoid jostling it on the pan until cooled completely.
I like to wrap the bars individually first with waxed paper or parchment paper, then store in large, labeled ziploc bags so I know which variety of granola bar I'm getting. They freeze well for up to 2 months.
Introduction: My name is Stevie Stamm, I am a colorful, sparkling, splendid, vast, open, hilarious, tender person who loves writing and wants to share my knowledge and understanding with you.
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