Crunchy Baked Granola Bars Recipes

CRISPY HONEY NUT GRANOLA BARS

Steps:

• Preheat the oven to 350°F. Line a baking sheet with heavy duty aluminum foil.
• Spread the oats, walnuts and almonds onto the prepared baking sheet. Place in the oven and toast for 7 minutes. Add the coconut and toss well with a rubber spatula, then place back in the oven to cook for 4 to 5 minutes more. Keep an eye on it towards the end; you want the coconut to turn golden but not burn.
• In the meantime, combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium-high heat. Whisk and bring to a rapid boil, then turn off the heat and set aside.
• Once the oat mixture is done, remove it from the oven and reduce the heat to 300°F. Combine the oat mixture, honey mixture, rice cereal, and dried fruit in a large bowl and toss well. (Reserve the aluminum foil.)
• Use the reserved foil to line a 9x13-inch baking dish, then spray the foil with nonstick cooking spray. Turn the granola bar mixture out into the prepared baking dish and spread evenly, patting down with a spatula. Be sure the heat is reduced to 300°F, then bake until lightly golden, 20 to 23 minutes. Remove from the oven and cool completely, 1 to 1½ hours. Use the foil overhang to transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles. Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil, for up to a week at room temperature.
• Note: You can swap in your favorite nuts and seeds as long as you keep the proportions of dry to wet ingredients the same. You can also toss in some dried fruit. On occasion, I'll sprinkle some chocolate chips over top for the kids (you can't mix them in or they'll melt).
• Note: Be sure your oven is fully preheated before toasting nuts; the initial blast of heat to preheat the oven can burn them.
• Freezer-Friendly Instructions: The granola bars can be frozen for up to 3 months. Let them cool completely and store in an airtight container separating layers with parchment paper or aluminum foil. Before serving, remove them from the container and let them come to room temperature.

CRUNCHY GRANOLA BARS

Steps:

• To toast oats spread them on an ungreased cookie sheet and bake at 350F for 10-15 minutes or until just golden.
• Mix all ingredients.
• Firmly press into a cookie sheet or jellyroll pan lined with grease parchment paper.
• Bake at 350F for 15-20 minutes.
• Cool completely and cut.

CRANBERRY NUT OATMEAL GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line an 8-inch square baking dish with parchment paper or waxed paper.
• Mix oats, cranberries, pecans, ground flax seed, chocolate chips, and wheat germ together in a bowl.
• Stir brown sugar, honey, vegetable oil, and salt together in a large microwave-safe bowl; heat in microwave for 30 seconds. Stir mixture and heat in microwave again until smooth, about 30 seconds more. Stir vanilla extract and cinnamon into brown sugar mixture.
• Stir brown sugar mixture into oats mixture until evenly mixed and chocolate is melted; pour into the prepared baking dish.
• Bake in the preheated oven until edges are golden brown, about 30 minutes. Lift bars out of pan by pulling by the parchment paper; cool for 5 minutes before cutting into bars.

HEALTHY 5-INGREDIENT GRANOLA BARS

Steps:

• Process dates in a food processor until small bits remain (about 1 minute). It should form a "dough" like consistency. (Mine rolled into a ball.)
• Optional step: Toast your oats (and almonds if raw) in a 350-degree F (176 C) oven for 10-15 minutes or until slightly golden brown. Otherwise, leave them raw - I prefer the toasted flavor.
• Place oats, almonds and dates in a large mixing bowl - set aside.
• Warm maple syrup (or agave or honey) and peanut butter in a small saucepan over low heat. Stir and pour over oat mixture and then mix, breaking up the dates to disperse throughout.
• Once thoroughly mixed, transfer to an 8x8-inch baking dish or other small pan lined with plastic wrap or parchment paper so they lift out easily. (A loaf pan might work, but will yield thicker bars // adjust size of pan if altering batch size).
• Press down firmly until uniformly flattened - I use something flat, like a drinking glass, to press down and really pack the bars, which helps them hold together better.
• Cover with parchment or plastic wrap, and let firm up in fridge or freezer for 15-20 minutes.
• Remove bars from pan and chop into 10 even bars (or 9 squares // as original recipe is written). Store in an airtight container for up to a few days. I kept mine in the freezer to keep them extra fresh, but it isn't necessary.

CRUNCHY GRANOLA BARS

Steps:

• Adjust an oven rack to the middle position and heat the oven to 375 degrees. Line an 18 by 12-inch rimmed baking sheet with aluminum foil. Combine the oats, oil, and salt in a large bowl and mix until the oats are evenly coated. Transfer the mixture to the baking sheet (save the mixing bowl for use in step 3) and spread into an even layer. Bake, stirring every 10 minutes, until pale gold, about 30 minutes. Remove the oats and lower the oven temperature to 300 degrees.
• Place the nuts in a food processor and process until coarsely chopped, about ten 1-second pulses. Place ¾ cup of the nuts in a small bowl and process the remaining nuts until finely ground, 20 to 30 seconds. Add the finely ground nuts to the bowl with the coarsely chopped nuts and set aside. Combine the honey and brown sugar in a small saucepan over medium heat and cook, stirring frequently, until the sugar is fully dissolved, about 5 minutes. Stir in vanilla and cinnamon, if using, and set aside.
• Combine the oats, nuts, and honey mixture in a large bowl and stir with a large rubber spatula until the oats are evenly coated with the honey mixture. Transfer the mixture to the prepared baking sheet and spread in an even layer. Wet the spatula with water and forcefully pack the mixture into a very flat, tight, even layer. Bake until golden, about 45 to 50 minutes. Cool, in the baking sheet, on a wire rack for 10 minutes and cut into 2 by 3-inch bars with a chef's knife. Remove the foil from each bar before serving. Cool completely before wrapping and storing.

THE CRUNCHIEST KETO GRANOLA BARS! PALEO & KETO FRIENDLY

Steps:

• Line a small rectangle baking sheet with parchment and heat oven to 400°.
• Heat the sweetener and vanilla extract in a pan over medium. Let it melt and stir only once or twice to combine. You will cook this for about 5 minutes.
• While the sugar melts, blend the almonds and flax in a food processor until the nuts are roughly chopped. Add the pumpkin seeds, pecans, and xanthan gum and pulse a few times.
• Add the 2 tbsp water to the melting sweetener and stir to dissolve.
• Remove from heat and add the crushed nuts; mix well. If the mixture is too dry, add 1 more tbsp of water.
• Spread into prepared pan and press the mixture down firmly. I make my bars into a small rectangle that takes up about 1/2 of my 1/4 sheet pan! Just use a spatula to smooth the edges and flatten the top. Score the bars; 5 slices horizontally, then 1 slice down the middle to make 10 bars.
• Bake for 10-12 minutes. Slice at the scoring; 5 rectangles, then one slice down the center to make 10 bars. Gently separate them and bake for another 2-3 minutes and let cool completely to get crunchy!

CRUNCHY, GOOD-FOR-YOU GRANOLA BARS

Steps:

• 1. Preheat oven to 325 degrees F. Line and 8- or 9-inch square pan with a long sheet of parchment paper (so ends extend over edges of pan).
• 2. Mix the puffed kamut, oats, Grape-Nuts, dried fruit, sunflower seeds, pumpkin seeds and cinnamon in a large bowl.
• 3. In a small saucepan over low heat, warm the almond butter, brown rice syrup, honey, brown sugar and vanilla until sugar has melted and the almond butter has thinned.
• 4. Pour the liquid mixture on top of the dry ingredients, mixing well. When everything is equally coated, spread the mixture into the pan. Press the mixture down with the bottom of a measuring cup or the back of a wooden spoon. Bake for about 25 minutes, or until golden brown.
• 5. When you remove the pan from the oven, again use the back of a wooden spoon to press the bars flat. Allow to cool completely before touching them again.
• 6. When totally cooled and hard, lift the ends of the parchment and put onto a cutting board and cut into bars or squares. I wrapped the individual bars in foil and stored them in a ziploc bag at room temperature.

CRUNCHY HOMEMADE GRANOLA BARS

Steps:

• Preheat oven to 325 degrees. Line a 13x9 baking pan with parchment paper.
• Combine the oats, coconut, dried fruit, nuts, flour, cinnamon and salt in a large bowl.
• Gently warm the butter and coconut oil in a medium saucepan over low heat to melt. Stir in honey and vanilla extract.
• Pour the honey mixture over the oats mixture, and stir to combine thoroughly.
• Press the mixture firmly into the lined baking pan using a small piece of parchment paper.
• Bake at 325 degrees for 30-35 minutes, until golden brown.
• Cool completely, then cut into bars. Leftovers will keep for up to 3 days in an airtight container.

CRUNCHY OAT AND HONEY GRANOLA BARS

Steps:

• Preheat the oven to 350 degrees F., and line a 9x13-inch baking sheet with parchment paper. Lightly spray the parchment with cooking oil.
• In a large bowl, add the oats, cereal, flour, brown sugar, baking soda, and salt. Stir well to combine.
• Warm the honey and coconut oil in the microwave or on the stove until melted and runny. Add the vanilla, and stir to combine.
• Add the honey mixture to the oat mixture, and stir to combine well, making sure to leave no dry pockets or chunks.
• Add the mixture to the prepared baking pan. Pat down firmly (use wetted hands or the bottom of a measuring cup) to create packed even layer.
• Bake until the oats are golden on top, 20 to 25 minutes.
• Remove from the oven, and then use the bottom of a measuring cup to press down the bars again.
• Let the bars cool for 15 minutes in the pan. After 15 minutes, use the edges of the parchment paper to remove the bars from the pan, and place them on a cutting board.
• Cut into granola bars (rectangle, square, or whatever you like) while they are still warm (it's hard to cut them once they have cooled).
• Let cool completely, and then store in an airtight container.

GRANOLA BARS

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish.
• Spread the oats and coconut evenly across a baking sheet.
• Toast oats and coconut in preheated oven until browned, about 10 minutes; transfer to a large mixing bowl.
• Mix honey, peanut butter, vanilla extract, and salt in a saucepan over medium-low heat. Cook and stir until smooth. Pour the honey mixture over the oats and coconut; stir to coat. Spread the mixture evenly into the prepared baking dish.
• Bake in preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy. Cool completely before cutting.

CRUNCHY BAKED GRANOLA BARS

Steps:

• Preheat oven to 350 degrees F (176 C) and arrange oats and almonds on a bare baking sheet. Bake for 10-15 minutes or until slightly toasted. They shouldn't be browned, just slightly toasted for more flavor. Reduce oven heat to 325 degrees F (162 C).
• In the meantime, add flaxseed meal, desiccated coconut, and sea salt to a large mixing bowl and stir. Set aside.
• Once oats and almonds are toasted, add to the mixing bowl along with chopped dates. Loosely stir to combine and set aside.
• Add almond butter, coconut oil, and maple syrup to a small saucepan and bring to a low boil over medium heat, stirring occasionally. Then remove from heat and immediately add to the oats (see photo).
• Use a mixing spoon to mix thoroughly, ensuring that the dates and the almond butter mixture are evenly dispersed and coating all of the dry ingredients.
• Add the mixture to a parchment-lined 8x8-inch baking pan (size/number as original recipe is written // adjust if altering batch size) and spread into an even layer. Then top with another layer of parchment paper and press down with something flat - such as a measuring cup - to press into an even, uniform layer.
• Bake at 325 degrees F (162 C) for 20-25 minutes or until the edges are golden brown. Remove from oven and let cool in the pan. Transfer to the freezer to speed cooling time.
• Once cooled, lift out of the pan and slice into desired number of bars. I went with 6 bars, but you could easily do 8 bars or 12 squares (amounts as original recipe is written // adjust if altering batch size).
• Optional: Melt dark chocolate and coconut oil in a small mixing bowl in the microwave or over a double boiler on the stovetop. Spoon a small amount over the bars in a drizzle pattern or cover half of the bar with chocolate. Top with sea salt or hemp seeds.
• Once bars have dried/cooled, store covered at room temperature for 5 days or in the freezer up to 1 month.

CRUNCHY GRANOLA BAR RECIPE

Steps:

• Place honey and brown sugar in a small sauce pan and dissolve over medium heat until combined.
• Add vanilla and cinnamon.
• Pour this mixture over the remaining ingredients and mix well.
• Press the mixture onto a tinfoil lined baking sheet.
• Bake at 350 degrees until golden (about 30 minutes).
• Cut the baked granola into bars immediately, careful the sheet pan will be hot!
• Allow the bars to cool before separating.

HEALTHY GRANOLA SNACK BARS

Steps:

• 1. Line a 8 by 5 inch loaf tin with a parchment paper. Keep it hanging from the sides and set aside. It will be easy to take the out after they cool down. Preheat your oven to 300°F(149°C).2. Melt peanut butter in a double boiler or microwave. 15 seconds should do the trick. Mix in honey, vanilla, salt, walnuts, hazelnuts and 1 tbsp of the chocolate chips. Save the rest to press them for decoration.3. Also add in 2 tbsp of slivered almonds(slightly crushed with hands) saving the rest to spread for decoration, before baking.4. Quickly mix in oats and add rice krispies cereal then. Stir everything and press into the lined tin. Take your time and press the mixture down with firm hands. You may press them in with the back of a spatula(applying some butter to it), if you find the mixture a bit to sticky to be handled by hands.5. Spread and lightly press down the rest of slivered almonds and the remaining chocolate chips. Bake the bars for 15 minutes.6. Cool the tin down completely ( about 45 minutes). Then keep it in the fridge to cool down further for not less than an hour. If that sounds a lot of time, stick the tin into your freezer for half an hour. You may cut them bars straight away then.8. Pull out the uncut granola bars lifting the parchment paper the Cut into 8 bars with a sharp knife.