How To Make Granola Bars

These Fit & Frugal Granola Bars are made with healthy gluten free ingredients to create chewy granola bars you feel good about feeding your kids. This homemade recipe is a perfect snack or addition to any school lunch. They are packed with superfoods like ground flax seeds, hemp seeds and coconut! But any add-ins will work! We never skip the chocolate chips but the possibilities are endless. Look no further, you have found the BEST granola bar recipe on Pinterest!

5 from 1 vote

How To Make Granola Bars

These Fit & Frugal Granola Bars are made with healthy gluten free ingredients to create chewy granola bars you feel good about feeding your kids. This homemade recipe is a perfect snack or addition to any school lunch. They are packed with superfoods like ground flax seeds, hemp seeds and coconut! But any add-ins will work! We never skip the chocolate chips but the possibilities are endless. Look no further, you have found the BEST granola bar recipe on Pinterest! Find more "healthified" recipes at groundedandsurrounded.com.

Prep Time15

Cook Time30

Total Time45

Course: Breakfast, Dessert, Lunch, Snack

Cuisine: All American

Diet: Gluten Free, Low Lactose, Vegetarian

Servings: bars

Calories: 345kcal

Author: Sammi Ricke

Cost: $3.00

Equipment

1 large bowl
1 8x8 pan

Ingredients

1/2 cup honey
1/4 cup butter, softened
1/4 cup peanut butter or any nut butter
1 egg
1 teaspoon vanilla extract
2 1/2 cups rolled oats
1/3 cup gluten free flour blend or whole wheat flour
1/2 cup unsweetened shredded coconut
1/2 cup hemp hearts seeds
1/4 cup mini chocolate chips
1/4 teaspoon salt

Instructions

Preheat the oven to 325F. Line an 8x8 pan with parchment paper. Set aside.
In a large bowl, mix the honey, butter, nut butter, egg, and vanilla extract until combined.
1/2 cup honey, 1/4 cup butter, softened, 1/4 cup peanut butter, 1 egg, 1 teaspoon vanilla extract
Add the rolled oats, flour, coconut shreds, hemp hearts, chocolate chips, and salt. Mix until combined.
2 1/2 cups rolled oats, 1/3 cup gluten free flour blend, 1/2 cup unsweetened shredded coconut, 1/2 cup hemp hearts seeds, 1/4 cup mini chocolate chips, 1/4 teaspoon salt
Pour the batter into the parchment lined pan and firmly press the batter down with the back of a spatula until smooth (see notes).
Bake for 30-35 minutes or until the edges have browned slightly and the middle is firm to the touch.
Once the bars are removed from the oven, use a knife to cut into bars while still warm (we typically cut into 2 rows of 5). Allow the bars to cool completely in the pan.
Using the parchment paper, lift the bars from the pan and place on a cutting board. Using a sharp knife, cut the bars again in the same place, going over the lines to separate.
Wrap the bars individually, if desired, and store in an airtight storage bag or store unwrapped in an airtight container for up to 1 week at room temperature or 2 weeks in the fridge.

Notes

Ingredient Tips - Use mini chocolate chips as the bars will be easier to cut and not crumble as easily.

Prep Tips - The firmer you pack/press the batter into the pan, the better the bars will hold together once baked.

Storage Tips - The bars can be frozen for up to 3 months. Wrap each bar individually in plastic wrap then place in a freezer-safe storage bag.

Nutrition Tip - The nutrition is calculated for 10 bars. You can easily cut the bars into smaller portions for kids. Example: Cut 3 rows of 5 equaling 15 bars at 230 calories/bar.

Nutrition