November 20, 2013 by multiracialsky
My kids eat granola like it’s the last food on earth. Granola bars from the store–even the ‘natural’ ones–are crazy expensive and full of sugar (among other things). I’ve experimented a lot and, much like my scone and cracker recipes, this recipe is a general framework. The bars change according to what’s in my fridge and pantry, and if any of my kids have a specific request. The quantities in the recipe below make approximately 2 pans of bars (one 8×8 and one 9×12). Make thicker bars, freeze for later, or cut the recipe down according to your needs. For one pan, I would cut the recipe in half.
Soft Granola Bars Recipe
3 cups oats (regular rolled or quick oats; I prefer rolled)
1 cup chopped/sliced nuts (pecans, almonds, walnuts, peanuts)
1 cup dried fruit (we like chopped unsulphured apricots, cranberries, and raisins)
1-2 cups seeds (raw sunflower, pumpkin, flax, sesame)
1 cup shredded coconut
1 cup all-purpose flour
1 tsp cinnamon
1/2 tsp baking soda
1/2 tsp salt
1/4-1/2 cup sweetener (brown sugar, honey, molasses)
1-2 tsp vanilla extract
1/2 cup melted coconut oil OR butter
CHOICE: Some combination of the following wet ingredients (2-3 cups total):
1-2 beaten eggs
1-3 pureed ripe bananas
1 cup applesauce
1 cup shredded apples
1 cup fruit juice
1 cup milk (we use soy or coconut)
- Preheat the oven to 325°F.
- Grease the baking pan and set aside.
- You will need 3 bowls: small, medium, and large.
- In the large bowl, stir together oats, nuts, seeds, and coconut. Then mix in dried fruit.
- In the medium bowl, mix together sweetener, coconut oil (or butter), and vanilla. Add choice of wet ingredients and stir until smooth.
- In the small bowl, stir together flour, cinnamon, baking soda, and salt. Add to wet ingredients in medium bowl and blend together.
- Then, add this medium bowl to oat mixture in large bowl and mix/fold until all ingredients are evenly moist.
- Spoon the mixture into the greased baking pan and press it down firmly and evenly.
- Bake approximately 20-30 minutes, until the edges are lightly brown.
- Let the pan cool for 5-10 minutes and then cut the bars with a large sharp knife.
- Cool bars completely in pan, and then move to an airtight container. They should keep at room temperature for about a week; I keep my moister bars (the ones with apples) in the fridge just to be safe.