Go-to Granola Bars

"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!"
 
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photo by mums the word photo by mums the word
photo by mums the word
Ready In:
25mins
Ingredients:
9
Yields:
40 bars
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ingredients

  • 4 cups oatmeal
  • 2 cups flour
  • 1 cup coconut
  • 14 cup sugar
  • 2 teaspoons baking soda
  • 12 teaspoon salt
  • 34 cup vegetable oil
  • 34 cup 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)
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directions

  • 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.).

Questions & Replies

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Reviews

  1. dsavir
    This is the best granola bar recipe I've tried by far! However, I had to change one thing to solve the crumbling problem - I add some unsweetened applesauce until it holds together. Other than that it is absolutely perfect, lends to thousand variations and my kids love it. This is standard in our Mishloah Manot for Purim and everyone raves about it! Thanks kzmom!<br/><br/>PS: More details about my changes can be found at http://leftoverrecipes.wordpress.com/2010/05/17/shock-and-granola/
     
  2. isabellefunk
    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!
     
  3. Singin Praises
    These were delicious! Okay, here were my changes: I used 2 cups whole wheat flour, 1 cup sunflower seeds instead of the coconut, and brown sugar instead of white. I also only used 1/2 cup of oil and 1/4 cup of unsweetened applesauce. I think next time I will cut back the oil even more, as the applesauce worked great. Also added some raisins. Used a 9x13 pan, and cooked at 350 for 15 minutes. They were thick and chewy, and held together great. Perfect!
     
  4. Pgh123
    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.
     
  5. Melody Kay
    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!
     
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Tweaks

  1. Singin Praises
    These were delicious! Okay, here were my changes: I used 2 cups whole wheat flour, 1 cup sunflower seeds instead of the coconut, and brown sugar instead of white. I also only used 1/2 cup of oil and 1/4 cup of unsweetened applesauce. I think next time I will cut back the oil even more, as the applesauce worked great. Also added some raisins. Used a 9x13 pan, and cooked at 350 for 15 minutes. They were thick and chewy, and held together great. Perfect!
     
  2. Jenn.Noble
    I've been making these granola bars every couple of weeks for about two months now. I felt it was time I reviewed it :-). <br/>My husband and I really love these. The recipe makes a great "base" to add on to. Here are my alterations: coconut oil instead of regular oil, whole wheat flour instead of white flour (sometimes I'll add flax seed meal too), I sometimes omit the coconut flakes depending on whether we have them on hand or not (I think they're good with or without); fillers: dark chocolate chips and chopped almonds.<br/>I have also been playing around with the cooking times, trying to get the softness right. The longer you bake them, the crunchier they get. <br/>Thank you for sharing this!!
     
  3. Pgh123
    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.
     
  4. prvrbs31gal
    Great granola bars. My previous recipe was "Playgroup" bars on another site, but the texture of these is less cakey and more crunchy without being rock hard. I used agave nectar instead of the honey and coconut oil instead of the veg oil, then added in dried cherries and choc chips. Great flavor, can't wait to play with other mix-in combos.
     
  5. patchymama
    At first I cut this recipe in half.... made it with Graham flour instead of regular flour and left out the coconut - added mini chocolate chips! They were fabulous, my daughter (who DOES NOT eat granola bars) loved them so much we had to make 2 more batches so she could bring some to school for snack!
     

RECIPE SUBMITTED BY

I'm a stay at home mom to four kids. I love gardening and doing some floral designing on the side. I also like cooking simple, tasty meals with the ingredients I have on hand.
 
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