Whether you’re heading back to school or just want a healthy snack, these are a quick and easy homemade granola bar that you’ll find yourself making over and over.
Healthy snack options are critical in my house. With a student athlete who never gets full, a husband on the go… and me, who likes to fill them up with healthy and real food, homemade granola bars are an excellent option.
Customizing these bars are incredibly easy. Substitute the nuts or even eliminate them, add mini chocolate-chips and substitute chopped peanuts for the almonds, add a little spice, or remove it. Substitute currants or apricots for the raisins and cranberries — or combine all three or four. See below for some ideas. Experiment to find your favorite combinations!
These are ours.
These bars are easy and quick and keep stored in an air-tight container up to 2 weeks — if they last that long.
1 1/2 cup old-fashioned oats
1/2 cup bran flakes cereal, crushed
1/2 cup crispy rice cereal
1/2 cup sliced almonds
1/4 cup raisins
1/4 cup dried cranberries
1/2 cup honey
3 tablespoons creamy peanut butter
1 teaspoon vanilla
1/4 teaspoon salt
1/2 teaspoon cinnamon
Preheat the oven to 325 degrees with a rack in the middle of the oven. Line an 8 x 8-inch square pan with parchment, leaving a little extra to hang over the edges. This will be helpful once they have been baked and are cooled. Coat the parchment paper with a non-stick spray.
In a medium bowl combine the dry ingredients; oats, bran flakes, nuts and raisins.
In a glass measuring cup, add honey, peanut butter, salt, cinnamon and vanilla. Microwave until warm, 10-15 seconds, and stir to combine.
Pour the wet mixture over the dry ingredients and use a spatula to scrape every last drop. Stir together until all dry ingredients are coated with the honey, peanut butter mixture and begins to clump together.
Press granola into prepared pan, pressing firmly with wet or lightly oiled hands.
Bake the bars for 20-25 minutes until you see a golden brown color on top. I like to see a slightly brown and crunchy top.
Cool Completely. Allow the bars to cool completely before lifting them from the pan. I put mine in the refrigerator for about 30 minutes. After they are completely cooled. Cut them into 8 bars with a very sharp knife.
To store, wrap in individual plastic wrap or parchment paper and store in an air-tight container for up to 2 weeks.
Almond Dark Chocolate: 1 1/2 cup oats, 1 cup bran cereal or crispy rice cereal, 1 cup chopped almonds, 1 cup dried cherries, 1/2 cup dark mini chocolate chips.
Peanut Chocolate Bars: 1 1/2 cup oats, 1 1/2 cup bran cereal, 1 cup chopped peanuts, 1/2 cup dark mini chocolate chips.
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