1 2/3 cups quick rolled oats (if gluten-free, be sure to use gluten-free oats)
1/2 to 3/4 cup brown sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
1/3 cup coconut flour (oat flour works well too)
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
2 to 3 cups dried fruits and nuts (I used almonds, coconut, apricots, and cranberries and processed them first in a food processor)
1/3 cup nut butter (I used sunflower butter)
6 tablespoons melted butter
1/3 cup honey, maple syrup or corn syrup
1 tablespoon water
Preheat the oven to 350 Degrees Fahrenheit. Line an 8″ x 8″ x 2″ with parchment paper, allowing it to go up the opposing sides. Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray.
Stir together the oats, sugar, flower, salt, cinnamon and dried fruit and nuts. In a separate bowl, whisk together the melted butter or oil, liquid sweeteners, nut butter, and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap can help with this, as you press down on the back of it.)
Bake the bars for 30 to 40 minutes, until they’re brown around the edges — don’t be afraid to get a little color on the tops too. They’ll still seem soft and almost underbaked when you press into the center of the pan but do not worry, they’ll set completely once completely cool. If you are like me and want to dig into them too early resist the urge! Do let them cool all the way. It will make them much easier to cut later on. I individually wrap these in plastic wrap and then put them in the freezer for keeping. Then, I’ll I have to do when I’m on the go is pull one out of the freezer and voila, a protein packed, sweet, delicious treat.
Download recipe as PDF: Granola Bars Recipe