Thursday, January 23, 2014

Granola Bars

Stella keeps asking to bring a granola bar to kindergarten for snack time, but I just can't bring myself to buy granola bars at the store. Most of them seem so full of junk. I don't know why I hadn't thought to make my own sooner. I did a quick google search for "homemade granola bars" and there were so many recipes to choose from.

I decided to try this one. I like that it has just a few ingredients, it doesn't call for tree nuts (Mabel is allergic), and it uses coconut oil. I bought a big tub of coconut oil at Costco a while ago and I have been trying to better incorporate it into my life. Plus, they don't have sugar. Actually, they remind me a lot of these "cookies".

So I gave them a go, with a few minor adjustments. They were chewy and delicious and I recognized every ingredient that was in them. It was a win-win.

Homemade Granola Bars, adapted from this recipe from Heavenly Homemakers

1/2 cup peanut butter (try the natural kind)
1/3 cup honey
1/4 cup coconut oil
1 1/2 cups rolled oats (not quick)
1/4 cup flax seed
1/4 cup or more Rice Crispies (or crisp brown rice - I found some in the bulk bins at Sprouts)
1/4 cup flake coconut (go for unsweetened, but sweetened works, too)
1/2 cup chocolate chips (mini work well)

Melt the peanut butter, honey, and coconut oil in a medium pan over medium heat. It only takes a few minutes to get it nice and smooth. While still on the heat, add the oats. Cook for a few minutes, stirring frequently. Remove from the heat and add the flax, coconut, and Rice Crispies. Mix well. The first time I made these, they ended up a little wet. Just keep adding more seeds or cereal or nuts until they are the consistency you want. You want them to stick together and hold their shape, but not be too squishy or soft. Let cool for about 10 minutes or so, still stirring occasionally. Add 2/3 of the chocolate chips. Mix well. Some of the chocolate chips might melt, and that's ok. Pour onto a baking sheet lined with parchment paper, and press into as rectangular a shape as possible, about 1/2 inch thick. Then sprinkle the remaining chocolate chips on top. Press them in gently. Chill for two hours, then cut into bars. If you keep them wrapped tightly and they should last for a quite a few days.

I wish I'd added sesame seeds. I think 1/4 cup of those would have been a nice addition. You can really add whatever you want: chia seeds, dried fruit, sunflower seeds, etc.


  1. Coconut oil is fabulous for popping popcorn!

  2. Think I wll have to try these.

  3. Those look so tasty!

  4. Were they messy sticky?

    1. the first time i made them, they were a bit melty, so i kept them in the fridge. the next time i made them, i added more stuff, like rice krispies and seeds, and they were much better. letting the mixture cool for a little bit before you add the chocolate chips helps, too.

  5. I dont have coconut oil...what would be a good sub? I tried canola oil and they were too sticky but they had a great flavor. Any suggestions?


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