Homemade Granola Bars

These homemade granola bars are crispy and chewy and so delicious you’ll never want a store bought bar again! Made using a combination of nuts, fruit and seeds, this recipe is easily customisable based on your tastes and what you have on hand. These granola bars are also dairy free and vegan, and are the perfect grab and go snack or quick breakfast.

Course Snack

Cuisine Australian

Prep Time 10

Cook Time 30

Total Time 40

Servings bars

Calories 174kcal

Author Sally

Equipment

Ingredients

1 cups rolled oats
⅓ cup roughly chopped almonds
¼ cup pepitas
¼ cup desiccated coconut
¼ cup chopped medjool dates
½ teaspoon vanilla extract
¼ teaspoon cinnamon
pinch salt
¼ cup maple syrup
2 tablespoons coconut oil
2 tablespoons almond butter
1-2 tablespoons vegan chocolate chips

Instructions

Preheat your oven to 180°C/350°F and line a baking tray with baking paper. Spread rolled oats, chopped almonds, and pepitas evenly on the tray. Toast in the oven for about 10 minutes until lightly golden.
While the oats are toasting, mix maple syrup, melted coconut oil, and almond butter until well combined. This mixture will act as the glue for the bars.
Once toasted, transfer oats to a large mixing bowl. Add remaining dry ingredients (excluding chocolate chips). Pour in the glue mixture and mix thoroughly using a rubber spatula or your hands to ensure even distribution and avoid dry spots.
Line a 9inch/23cm square pan with baking paper, leaving overhang for easy removal. Pour the mixture into the pan and spread evenly. Place another sheet of baking paper on top and press the mixture firmly using the base of a glass to compact it well.
Sprinkle chocolate chips over the mixture and press them in gently using the baking paper and glass.
Place the pan in the oven and bake for 20 minutes or until the top turns golden brown.
Allow the bars to cool completely in the pan as they are soft and break easily when freshly baked. They will firm up as they cool.
Once cooled, remove the bars from the pan onto a chopping board. Use a sharp kitchen knife to slice into 10 bars.
Store the bars in an airtight container in the fridge for up to 2 weeks.

Notes

See ingredient notes section in the blog post for notes on substitutions. Ratio of dry to wet ingredients must stay the same when substituting or the bars may not hold together.

Nutrition