Crunchy Granola Bar Recipes

CRUNCHY GRANOLA BREAKFAST CEREAL

Steps:

• Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper.
• Mix rolled oats, flax seed meal, steel-cut oats, oat bran, wheat germ, and pecans in a large bowl. Whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla extract, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour liquid ingredients over rolled oats mixture and stir to coat. Spread mixture on prepared baking sheets.
• Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely and mix miniature chocolate chips into granola. Store in an airtight container.

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

Steps:

• Heat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper.
• Combine brown sugar and water in a 4 cup microwave proof cup.
• Microwave on high 5 minutes until sugar is completely dissolved.
• Remove from microwave and stir in vanilla and salt.
• In large mixing bowl, mix oats, nuts, and brown sugar mixture.
• Mix thoroughly.
• Spread onto cookie sheets and bake 45 minutes-1 hour until golden brown.
• When granola has cooled completely, add fruits if you wish and store in airtight container.

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.

HOW TO MAKE HEALTHY HOMEMADE GRANOLA BARS

Steps:

• Mix together dry ingredients. Drizzle liquids on top of oats and mix until the oats are covered and moist. With a large spatula, press granola firmly into a 17x11 pan. Bake at 325 degrees for 20-25 minutes. Let cool 1 hour before cutting and removing from pan.
• Don't use another size pan. The ingredients are carefully measured and altering pan size will alter how these turn out. Be sure to press very firmly on the granola mixture, it should be really flat.

CRUNCHY GRANOLA BARS (VEGAN & GF)

Steps:

• Preheat oven to 320°F (160°C)
• In a bowl stir together oats, nuts, raisins, cereal, coconut, cinnamon, salt and bran.
• In a small pot heat the coconut oil and honey/glucose. Stir to combine and add the vanilla. Pour it into the bowl with the dry ingredients and combine very well until all of the ingredients are wet and sticky. If mixture seems too dry, add 1-2 tablespoons water and mix well.Transfer the mixture into the pan, spread it evenly and PRESS IT FIRMLY until it is compact.
• Bake for 17-20 minutes or until brown. Transfer it on a cutting board with the baking paper and let it cool for 3-5 minutes.Cut it when still warm, to minimize crumbs. If some pieces break during cutting, just press it back with your hands.Let cool completely and transfer into an airtight container.
• In the video below there's the same recipe made into granola. Just don't compact the mixture and use a larger pan.

CRUNCHY GRANOLA

Steps:

• Preheat oven to 275 degrees F.
• Line 2 cookie sheets with parchment paper and reserve.
• Combine brown sugar and water in a 4-cup microwave proof glass measuring cup or bowl. Place in microwave on high for 5 minutes and cook until sugar is completely dissolved. Remove from microwave, add vanilla extract and salt.
• In a large mixing bowl, combine oats, nuts, and brown sugar syrup mixture. Stir until thoroughly mixed. Spread the granola onto cookie sheets and bake 45 minutes to 1 hour or until golden and crunchy.
• When the mixture comes out of the oven, it is still very pliable. You may choose to add in dried fruit as a finishing touch at this time. When granola has cooled completely, store in an airtight container.

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, 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 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 OATS AND HONEY GRANOLA BARS

Steps:

• Toast oats, by spreading on large baking sheet and baking at 325°F for 10 to 15 minutes.
• Line 9x13 pan with parchment paper.
• In large bowl, combine oats, oat flour, flax seeds, quinoa puffs, brown rice cereal and salt.
• In small bowl, mix oil, honey, vanilla and brown sugar.
• Pour wet ingredients into dry and mix well.
• Transfer to prepared pan and press down firmly into an even layer.
• Bake for 25 minutes or until light golden brown on top. Bake slightly longer for crispier bars.
• Cool in pan for 15 minutes, then use parchment paper to lift bars onto cutting board. Cool completely, then cut into bars. (I usually cut 3 across and 8 or 9 along the long edge).
• Store in an airtight container or freeze if keeping more than 7 days.

CRUNCHY PEANUT BUTTER GRANOLA BARS

Steps:

• Place rolled oats on a baking sheet and toast at 350 degrees F for 5-7 minutes to desired level. Place into a large bowl with peanuts.
• Blend pitted dates in a food processor until smooth. Scrape sides if needed.
• Place processed dates, peanut butter, honey and optional salt into a small saucepan. Heat on low while stirring until combined and smooth.
• Pour over oats and peanuts and mix well to combine. Press mixture into a line 8x8 inch pan and chill in fridge or freezer until set. Cut into bars.
• I like to keep them in a container in the freezer to keep fresh.

GRANDPA'S HOMEMADE GRANOLA

Steps:

• Preheat oven to 300 degrees F.
• Stir oats, cereal, pecans, almonds, sunflower seeds, pepitas and coconut together in a large bowl.
• Combine brown sugar, honey (or maple syrup), oil, cinnamon, ginger, salt and vanilla in a small saucepan; bring to a simmer over medium heat.
• Stir the wet mixture into the dry ingredients. Mix thoroughly. Transfer to a large roasting pan. Bake, stirring once or twice, until golden brown, about 1 1/2 hours. Cool completely before stirring in dried fruit. Serve immediately or store in an airtight container for up to 1 month.

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.

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 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.