Granola bars are the ultimate grab-and-go healthy snack. Unfortunately, many of the commercial bars are pricey and packed with not-so-healthy and potentially allergenic ingredients. I started making my own when I couldn’t find any ready-made ones that are soy-free. This recipe, adapted from this one, is quick, easy, and fully customizable (if you’ve been around J&S for a bit, you already know that’s my favorite kind of recipe ).
Ingredients*: makes about 15 bars, depending upon how they’re cut
- 1 1/2 cups rolled oats
- 1 1/2 cups puffed brown rice
- 1/4 cup raw pumpkin seeds
- 1/4 cup raw sunflower seeds
- 3/4 cup nuts, chopped (I use a mix of almonds, pecans, and walnuts.)
- 1/2 teaspoon cinnamon
- optional: 1 tablespoon ground flaxseeds
- 4 tablespoons smooth almond butter
- 4 tablespoons honey
- 2 tablespoons brown sugar
- 3 tablespoons brown rice syrup
- 2 teaspoons vanilla extract
*Ingredients can be substituted as long as the DRY to WET ingredient ratio remains the same. That’s very important.
- For gluten intolerances: use gluten-free ingredients
- For nut allergies: replace the nuts with seeds (sunflower, pumpkin) and/or dried fruit, and use sunbutter instead of almond butter
- Preheat oven to 325.
- Combine DRY ingredients in a large bowl, and set aside. Taller bowls work better for this recipe than wider ones, but either will do.
- Add WET ingredients to a small saucepan, and cook over medium-high heat – stirring frequently – until combined and slightly bubbly (apr. 4 mins).
- Pour warm WET ingredients over DRY ingredients, and stir/fold until dry ingredients are uniformly coated.
- Spoon mixture into a glass casserole dish lined with parchment paper, and press (whack!) with the back of a large spoon until firm.
- Bake for about 18 minutes.
- Remove from oven, and place on a cooling rack. The mixture will puff up slightly after cooking, so press granola flat. (You’ll see what I mean when you make it.)
- Cool completely, and cut into bars.
- Store bars in an airtight covered storage dish, or individually wrap in plastic wrap.
Use leftover nuts and seeds in this yummy oatmeal recipe