Homemade Granola Bars Recipe
These chewy, nutty granola bars are easy to make and perfect for a snack or breakfast on the go!
Ingredients
- 200g rolled oats
- 100g honey
- 75g unsalted butter (or coconut oil for a dairy-free version)
- 75g light brown sugar
- 50g chopped nuts (e.g., almonds, walnuts, or cashews)
- 50g dried fruit (e.g., raisins, cranberries, or apricots)
- 25g seeds (e.g., sunflower seeds or pumpkin seeds)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional Add-Ins: 50g chocolate chips, shredded coconut, or peanut butter.
Instructions
- Prepare the Pan:
- Line an 8-inch square baking tin with baking paper, leaving some overhang for easy removal.
- Toast the Oats and Nuts (Optional):
- Preheat the oven to 180°C (160°C fan) or Gas Mark 4. Spread the oats and nuts on a baking tray and toast for 8-10 minutes until lightly golden. This step enhances the flavor but can be skipped.
- Make the Syrup:
- In a saucepan, melt the butter (or coconut oil), honey, and brown sugar over medium heat. Stir until the sugar has dissolved, and the mixture starts to bubble slightly. Remove from heat and stir in the vanilla extract and salt.
- Combine Ingredients:
- In a large mixing bowl, combine the oats, nuts, dried fruit, seeds, and any optional add-ins. Pour the syrup over the mixture and stir until everything is evenly coated.
- Press into Tin:
- Transfer the mixture into the prepared tin. Press it down firmly with a spatula or the back of a spoon to ensure the bars hold together.
- Chill to Set:
- Place the tin in the fridge for at least 2 hours, or until the mixture is firm.
- Slice and Store:
- Use the baking paper overhang to lift the set mixture out of the tin. Cut into bars or squares with a sharp knife.
- Store in an airtight container at room temperature for up to 1 week or in the fridge for up to 2 weeks.