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.
Servings: 10 bars
1 large bowl
1 8x8 glass pan
- 1/4 cup butter, softened
- 1/4 cup peanut butter (I use Adams Natural)
- 1 tsp vanilla extract
- 1/2 cup honey (I use a local raw variety)
- 2 1/4 cups oatmeal (I use old fashioned)
- 1/4 cup flour (whole wheat or GF) Try our G&S GF Flour Blend Recipe
- 1/2 tsp baking soda
- 1/8 tsp salt
- 1/2 cup unsweetened coconut shreds
- 1/4 cup ground flaxseeds
- 1/4 cup hemp seeds
- 1/4 cup mini chocolate chips
Lightly spray an 8 x 8 glass pan with non-stick cooking spray. Preheat the oven to 325 F.
Cream together the butter, peanut butter, honey, and vanilla in a large bowl. Add in the rest of the ingredients and mix well.
Press the mixture into the greased pan. It’ will be a little sticky, so use the back of your spatula to press it down or wet your fingers a little with water to press the mixture in firmly. You want your batter to become very compact and tight in the pan.
Bake at 325 F for 30-35 minutes until the top is slightly golden brown. They will firm up and hold together nicely once cooled.
After they have cooled completely, cut into bars and wrap each bar in plastic wrap. Store the bars in the fridge for 7-10 days or store in your freezer for months.
Don't panic if you batter is really sticky. Depending on the variety of nut butter and honey you use, the consistency of your batter will vary. I use a very thick peanut butter and honey so my batter is very thick and not too sticky. However, when I used a more "syrupy" honey, my batter was a little more challenging to press into the pan. Despite the difference between batters, my bars always turned out well!
This recipe was adapted from a recipe at Brown Thumb Mama.