Healthy Granola Bars Recipe

I had to share my Granola Bars With Almond Butter after one surprising pantry ingredient turned the whole recipe into something unexpectedly clever.

I don’t usually hype snacks but these Healthy Granola Bars pulled me in from the first bite. Made with old fashioned rolled oats and a smear of almond butter, they somehow feel both simple and clever, like someone fixed a problem you didn’t know you had.

They’re chewy and a little crunchy, sometimes stick to your teeth but in a good way, and they travel with me everywhere. People have started calling them Granola Bars With Almond Butter and even Homemade Granola Bars Protein when they want something that actually keeps them going.

Try one and you might get curious why you waited so long.

Ingredients

• Rolled oats: lots of fiber, slow carbs for steady energy, they keep you full.
• Almonds: protein and healthy fats, crunchy bite, help satiety and brain fuel.
• Walnuts: omega 3 fats, good for heart and brain, kinda bitter sometimes.
• Pumpkin seeds: pepitas give zinc, magnesium and extra crunch, salty notes.
• Chia or flax: fiber rich, plant omega 3s, helps bind bars when wet.
• Nut butter: peanut or almond adds protein, creaminess and natural mild sweetness.
• Honey or maple: liquid sweetener, binds ingredients and gives warm caramel notes.
• Dark chocolate: optional treat, adds antioxidants and a bittersweet finish many love.

Ingredient Quantities

• 2 cups old fashioned rolled oats
• 1/2 cup chopped almonds
• 1/2 cup chopped walnuts
• 1/3 cup pumpkin seeds (pepitas)
• 2 tbsp sunflower seeds
• 2 tbsp chia seeds or ground flaxseed
• 1/2 cup unsweetened shredded coconut (optional)
• 1/2 cup dried fruit, chopped (raisins or cranberries)
• 1/2 cup natural peanut butter or almond butter
• 1/3 cup honey or pure maple syrup
• 2 tbsp coconut oil, melted
• 1 tsp vanilla extract
• 1/4 tsp fine sea salt
• 1 tsp ground cinnamon
• 1/4 cup dark chocolate chips (optional)

How to Make this

1. Preheat oven to 350°F (175°C). Spread 2 cups old fashioned oats, 1/2 cup chopped almonds, 1/2 cup chopped walnuts, 1/3 cup pumpkin seeds and 2 tbsp sunflower seeds on a baking sheet and toast 8 to 10 minutes, stirring once so nothing burns; if using 1/2 cup shredded coconut add it last and toast only 2 to 3 minutes cause coconut browns fast.

2. In a small saucepan over low heat melt 1/2 cup natural peanut or almond butter with 1/3 cup honey or maple syrup and 2 tbsp melted coconut oil, stir until smooth, then take off the heat and stir in 1 tsp vanilla extract, 1/4 tsp fine sea salt and 1 tsp ground cinnamon.

3. Put the toasted oat/nut/seed mix in a big bowl, stir in 2 tbsp chia seeds or ground flaxseed and 1/2 cup chopped dried fruit (raisins or cranberries) so everything’s evenly distributed.

4. Pour the warm wet mixture over the dry ingredients and mix with a spatula or wooden spoon until every bit is coated; if it seems too dry add a drizzle more honey or a splash of warm water, if too wet add a handful of oats.

5. Line an 8×8 inch baking pan with parchment paper leaving some overhang so you can lift it out later, then firmly press the mixture into the pan using the back of a spatula or the bottom of a measuring cup, press really hard so bars will hold together.

6. If you want chocolate chips, either fold in 1/4 cup dark chocolate chips once the mix has cooled a minute so they dont all melt, or sprinkle them on top and press lightly so they stick.

7. Chill in the fridge at least 1 to 2 hours until solid (or freeze 25 to 30 minutes for a faster set), this step is key or bars will crumble.

8. Lift the whole slab out with the parchment, use a sharp knife to cut into bars or squares; for cleaner slices warm the knife under hot water, wipe dry and slice, repeat.

9. Store finished bars in an airtight container at room temp for up to 3 to 5 days, refrigerate up to 2 weeks or freeze up to 2 months; if theyre a bit hard from the fridge let sit 10 minutes before eating.

Equipment Needed

1. Oven preheated to 350°F (175°C)
2. Rimmed baking sheet for toasting oats, nuts and seeds
3. Small saucepan to melt nut butter, honey and coconut oil
4. Large mixing bowl (big) for combining the toasted mix and add-ins
5. Rubber spatula and a sturdy wooden spoon for stirring and pressing
6. Measuring cups and measuring spoons for accurate amounts
7. 8 by 8 inch baking pan lined with parchment paper leaving an overhang for easy lift out
8. Sharp knife and cutting board plus a cup of hot water to warm the knife for cleaner slices, dont forget a towel to wipe it dry

FAQ

Healthy Granola Bars Recipe Substitutions and Variations

• Chopped almonds or walnuts: swap for chopped pecans, cashews, or extra pumpkin and sunflower seeds if you need a nut free version. roasted soy nuts also work for crunch, though flavour changes.
• 2 tbsp chia seeds or ground flaxseed: use 2 tbsp hemp hearts (less gel but good texture), or 1 tbsp chia soaked in 3 tbsp water as a binder, or use 2 tbsp ground psyllium for extra hold.
• 1/2 cup natural peanut butter or almond butter: substitute sunflower seed butter for a nut free swap, cashew butter for a milder taste, or tahini if you like a slightly bitter sesame note. you can also use mashed banana plus a bit more oats for less fat.
• 1/3 cup honey or pure maple syrup: replace with agave nectar, brown rice syrup, or date syrup for similar stickiness and sweetness. for less sugar try unsweetened applesauce plus a touch more nut butter to bind.

Pro Tips

1. Toast stuff right and don’t walk away, coconut goes in last cause it browns super fast. Pull the tray the second the nuts smell toasty and are just turning golden, cause if they go past that the bars taste bitter. Let the toasted mix cool a bit before you dump the warm sauce on or it’ll make everything soggy.

2. Press like you mean it when you pack the pan, use the bottom of a measuring cup or a spatula and really compact it so the bars hold together. Chill long enough, freezing for a half hour is fine if you’re impatient, otherwise they’ll crumble when you cut them.

3. Add chocolate only after the mix cools down a minute so the chips don’t all melt, or sprinkle them on top and press lightly so you still get chocolate chunks in every bite. If you want even chocolate distribution use chopped dark chocolate instead of chips.

4. Fix texture quick: if it feels too dry add a small drizzle more honey or a teaspoon of warm water until it binds, if it’s too wet stir in a handful of oats or some extra seeds. Store with parchment between layers and let fridge chilled bars sit at room temp for 10 minutes before eating so they soften.