When Little Hippie started Kindergarten, we found ourselves packing snacks and lunches each day. The prepackaged granola bars sure are easy to throw in a backpack, but that means a lot of discarded wrappers. The store-bought granola bars also limit our choices, since we have a nut allergy in the house. Lots of the great flavors also include almonds. We have tried 3 different granola bar recipes, and this one from momtrends.com is our favorite.
These bars hold together and taste better than any of the others. One of the important features is the technique. These get pressed into the pan before baking and then pressed down one last time after they come out of the oven – this keeps them from getting too crumbly, which was a problem with most of the other recipes. They also freeze well, so we can make a huge batch and store them for busier weeks. The flavor was a hit with everyone, even Baby Hippie. Pick your favorite mix-ins and enjoy!
- 3 1/4 cups rolled oats
- 3/4 cups whole wheat flour
- 3/4 tsp. baking soda
- 1/2 T. vanilla extract
- 1/4 cup oil.
- 1/2 cup honey
- 1/2 tsp. cinnamon
- 1 1/2 cups of mix-ins (our standard is raisins with 1/8 tsp ground cloves).
- Preheat oven to 325 degrees. Grease a rimmed baking sheet (we use nonstick cooking spray).
- Mix oats, flour, baking soda, cinnamon and any dry spices from your mix-ins in a large bowl.
- In separate bowl, mix the vanilla, oil, and honey.
- Pour wet mixture into the dry ingredients and combine. Stir in your mix-ins.
- Add extra honey by the teaspoon if the mixture is too crumbly. If it is too dry, the bars won’t hold together.
- Press VERY firmly into the baking sheet.
- Bake about 18 minutes until the top is starting to turn golden brown.
- Remove from oven and press very firmly into the pan again. Use a spatula if you are concerned about burning your fingertips.
- Cool for about ten minutes, then cut into squares or bars while the mix is still hot.
- Cool completely before removing from the pan. Store in an airtight container.