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Granola bars are such a great snack.  Perfect for a “grab and go”breakfast, packed in a lunch, or a nutritious, but yummy, afternoon snack.  The problem is the ingredients list on the package of most reasonably priced granola bars!  I have four young kids and a very hungry husband (I eat sometimes too!), buying the bars with an “acceptable label” would run us through our grocery budget in no time flat!  The solution?  Homemade granola bars!

After a few years of trying a variety of recipes I have come up with one that works!  It’s not too dry, too cake, or too crumbly, plus its WAY adaptable which I love!  I add and subtract ingredients based on what I have in my pantry at the time or what I’m in the mood for.  I like using cashews or almonds but there is no reason you couldn’t put in peanuts, walnuts, hazelnuts or a combo.  The recipe calls for ground and whole flax seeds but feel free to use just one kind (I just prefer both).  Don’t want chocolate in your bars?  Replace it with raisins or another dried fruit.  Get the idea?  The sky is the limit!

Besides using fresh and nutritious ingredients the most important part of this recipe is the storage.  These bars must be refrigerated or frozen, if they are left on the counter they will get crumbly and fall apart!  I like to wrap them up individually and store them in the freezer, then pull one out and it will last several hours out of refrigeration without falling apart.

  • 1/2 cup coconut oil
  • 1 cup peanut or almond butter
  • 1/2 cup agave syrup
  • 1/2 cup honey (or maple syrup)
  • 1 tsp. almond extract
  • 1 tsp. vanilla
  • 3 cups oatmeal
  • 1 cup shredded unsweetened coconut
  • 1/2 cup sunflower seeds
  • 1 cup roughly chopped nuts (cashews, almonds, etc.)
  • 1/2 cup ground flax seeds
  • 1/2 cup whole flax seeds
  • 1/2 - 1 cup roughly chopped chocolate chips (or minis)

Granola Bars, Gluten Free

Loosely adapted from All Recipes

Preheat the oven to 350 degrees and lightly grease a large bar pan (cookie sheet with sides.)

Place coconut oil in the microwave for 20-30 seconds, just until liquid.  Mix in the agave, honey and nut butter.  Once throughly mixed add in the extracts.  Stir on the oatmeal, coconut, sunflower seeds, nuts, flax, and chocolate chips.

Once all the ingredients are well mixed together dump the mixture onto the bar pan.  Make sure the flatten the bars out so they are evenly distributed in the pan.

Bake for 20-25 minters until lightly browned at the edges.  Let the bars cool until room temperature and then cut into bar shape, 5 by 6.  Store in an airtight container in the refrigerator or wrap individually and place in the freezer.