Note: A Pantry Basic is anything we normally use and have in our pantries that most people buy from the store- and some (like me!) didn’t even know could be made at home! See more pantry basics here.
After trying a million granola bar recipes..
Hey, wait a minute- we’re not going into that again, are we?
OK, no- since I’ve already gone on about the myriad of granola bar recipes I’ve tried over the past year, I’ll just cut to the chase:
Here is the baked granola bar that I make when I want a nutritionally dense, hearty bar that’s great to take hiking and camping.
It’s also the one I make when I don’t have crispy rice cereal and granola to make the chewy no-bake bars.
Which isn’t to say I don’t like these- no I LOVE them! They are just sweet enough and are flavorful and full of possible variations- I feel great feeding these to my family. And even though they are baked they are still chewy, and these bars seem to stay fresher longer at room temperature than the no-bake variety, a plus for vacations.
But they do take just a bit longer, so I find myself going to the no-bake variety if I have all the ingredients.
All this is to say- I like having two go-to recipes for granola bars. I hope you’ll try both and let me know if you also like the versatility of having two recipes.
These baked bars are a combination of a recipe I’ve had in my files for many years and Kitchen Stewardship’s recipe.
Start by creaming butter, coconut oil, honey, and vanilla.
Baked Chewy Granola Bars
- 1/2 c. butter*
- 1/4 c. coconut oil (or use all butter or more coconut oil, if you prefer- just equal 3/4 c. total fat)
- 1 c. honey (I also like 1/2 c. honey + 1/2 c. maple syrup)
- 1 tsp. vanilla
- 4-1/2 c. rolled oats
- 1 c. whole wheat or spelt flour
- 1/4 c. flax seed meal
- 1 tsp. baking soda
- 1 c. TOTAL add-ins (favorite flavors: 1/3 c. chocolate chips** + 1/2 c. sunflower seeds; 1/2 c. dried cranberries + 1/2 c. chopped almonds; 1/2 c. raisins + 1/2 c. chopped peanuts)
*For a peanut butter variation, use 1/2 c. peanut butter and 1/4 c. butter or coconut oil.
**It’s your choice to use 1/2 c. chocolate chips, I just think it’s too much, so I lessen the amount.
- Line a 13″ x 9″ pan with parchment (or grease lightly) and preheat the oven to 325 degrees.
- Combine the butter, coconut oil, honey, and vanilla in a large bowl and cream together well. Add the oats, flour, flax meal, and baking soda and mix well. Stir in the add-ins.
- Transfer to prepared pan and firmly press mixture evenly.
- Bake for 18-20 minutes, until the edges are just browning. Let cool on a rack for 10 minutes, then score into bars (I like to do 18- 6 x 3 – for traditional bar size) before letting cool completely in the pan.
- Remove from pan, cutting through bars as needed and store in air tight containers or baggies in the fridge or freezer. These are good at room temperature, too (which is nice for vacations and hikes), but I usually stick them in the freezer for longer storage.
Makes 18 (or more) bars [/recipe]