Healthy Homemade Granola Bars (Printable Version)

Wholesome oat and nut bars sweetened with honey, packed with seeds and dark chocolate for the perfect chewy-crispy texture.

# What You Need:

→ Base

01 - 2 cups old-fashioned rolled oats
02 - 1/2 cup chopped almonds
03 - 1/2 cup chopped walnuts
04 - 1/4 cup pumpkin seeds (pepitas)

→ Binding & Sweetener

05 - 1/3 cup honey or maple syrup
06 - 1/4 cup natural peanut butter or almond butter
07 - 2 tablespoons coconut oil
08 - 1 teaspoon pure vanilla extract
09 - 1/4 teaspoon fine sea salt

→ Add-ins

10 - 1/3 cup dark chocolate chips (dairy-free if desired)
11 - 1/3 cup dried cranberries or raisins
12 - 2 tablespoons unsweetened shredded coconut

# How To Make It:

01 - Preheat oven to 350°F. Line an 8x8-inch baking pan with parchment paper, leaving an overhang for easy removal.
02 - Spread oats, almonds, and walnuts on a baking sheet. Toast in preheated oven for 8-10 minutes until lightly golden and fragrant. Let cool slightly.
03 - In a small saucepan over low heat, combine honey, peanut butter, and coconut oil. Stir continuously until smooth and fully combined. Remove from heat and mix in vanilla extract and salt.
04 - In a large mixing bowl, combine toasted oats, nuts, pumpkin seeds, and shredded coconut. Stir in dried fruit and chocolate chips, reserving a small handful for topping.
05 - Pour warm peanut butter mixture over dry ingredients. Mix well until evenly coated. Transfer to prepared pan and press down firmly with spatula or dampened hands to pack tightly.
06 - Sprinkle reserved chocolate chips on top and gently press. Refrigerate for at least 2 hours until firm.
07 - Lift out of pan using parchment overhang and cut into 12 bars. Store in airtight container in refrigerator for up to one week.

# Helpful Hints:

01 -
  • They strike that perfect balance between crunchy and chewy that storebought versions never seem to get right
  • Making them yourself means you control exactly what goes into your family's snacks
  • The recipe is incredibly forgiving, so you can use whatever nuts and seeds are lurking in your pantry
02 -
  • Pressing the mixture firmly into the pan is absolutely crucial, otherwise the bars will crumble apart
  • Let them chill completely before attempting to cut, or you'll end up with a messy situation
  • The parchment paper overhang is your best friend for lifting the whole slab out easily
03 -
  • Use wet hands when pressing the mixture into the pan to prevent sticking
  • A slightly warm knife makes cutting through the chocolate chips much easier

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