Prep 10 mins
Cook 15 mins
Since so many elementary schools are nut free zones, I like making these for my kids to take as wholesome snacks since taking a store bought granola bar would be considered unsafe for those around them with nut allergies. We all LOVE this recipe! Enjoy!
- 946.36 ml oatmeal
- 473.18 ml flour
- 236.59 ml coconut
- 59.14 ml sugar
- 9.85 ml baking soda
- 2.46 ml salt
- 177.44 ml vegetable oil
- 177.44 ml honey (OR 1/2 cup honey, 1/4 cup molasses , OR 1/2 cup honey, 1/4 cup corn syrup depending on your taste)
- raisins, chocolate chips, Craisins (or whatever you prefer to add)
- Mix dry ingredients together well.
- Add oil and honey.
- Mix well. Get your fingers in there and mix it until all is blended and sticky feeling. If you don't, they will turn out crumbly.
- Add raisins and whatever else you enjoy.
- Firmly press into jelly roll pan (12 x 15 inch).
- Bake 15 to 20 minutes at 375°F They will look puffy and soft when you take them out.
- Don't wait until they are brown or they will be very hard.
- Cut into squares while still warm. (I find a pizza cutter works well.).
I'm so glad I finaly found this recipe. I have been looking for a great snack bar for my allergic kids to snack on after school. I like mine with brown sugar. For the flour we use a blend of mostly oats and a little bit of quinoa, hemps seeds, salba seeds and sometimes flax seeds or pumpkin seeds that I put in the blender to make two cups of flour. I also will put about 1/2 cup of raisins in the blender to get them in small sticky pieces. I find that when I keep the raisins whole they plump up and my kids find them gewy. When they are shopped up the kids don't notice them. Next time I will try to shop up some dates as well. We do like to add 1/4 cup of mini Enjoy life chocolate chips as well. Sometimes I add the zest of one orange for a change. I LOVE this recipe, thank you!
I adjusted to add more protein and reduce fat. They ended up chewier than other reviews. Changes: replaced oil with plain, non fat Greek yogurt . Replaced flour with: 1 1/2 c white whole wheat plus 1/2 c. Wheat germ. Added one egg. Fillers: 1c. Dried cherries, 1 c. Semi sweet chocolate chips. Eliminated coconut. Cooked at 350 for 12-14 min. Puffy, not brown. We have tree nut and peanut allergies, so we are looking for high protein and nutritious bars to stick in our pockets for skiing.
Great recipe! To address reviews that reported crumbling problems, mine did not. They cut into nice bars, with a little crumbling at the cut. Be sure to mix it well by hand, as the recipe states, and to press firmly into the pan. I did follow someone's advice to reduce the temp to 350, and was glad I did. I used organic brown sugar, and reduced the honey to 1/4 cup, and added 1/4 cup molasses. They were plenty sweet. Also added 1/2 cup pecans, and 1 cup chocolate chips. I made these because we were out of breakfast granola bars, and I live in a remote area. Now that I've made these, I probably won't be able to bring myself to buy them anymore!