Homemade Granola Bars Recipe

These natively constructed Granola Bars are flawlessly chewy and delectable thus great you’ll never purchase locally acquired granola bars until the end of time!

We’ve been doing a TON of feast prep as of late and natively constructed granola bars are on the week by week plan for the day! Thomas and I are both super tidbit fans and neither of us do well when our glucose gets low. That implies it’s VERY significant that we have some solid bites close by consistently on the off chance that things get disheartening!

These custom made Granola Bars are the ideal early in the day or mid-evening nibble. They are likewise incredible for a speedy breakfast in a hurry, or to pack in school or work snacks! All the fixings are overly perfect so you know these are going to taste extraordinary! What’s more, there’s space for energizing these up all alone… here’s the arrangement!

Granola Bars

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Recipe by whatsgabycooking Course: DessertCuisine: AmericanDifficulty: Easy


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Granola Bars I’m in love with homemade granola, and this is the perfect combination of crunchy, flavorful, and beautifully varied!


  • 2 1/2 cups old fashioned rolled oats

  • 1/2 cup whole almonds, roughly chopped

  • 1/3 cup honey

  • 1/4 cup unsalted butter

  • 1/4 cup dark brown sugar

  • 1 teaspoon vanilla extract

  • 1 teaspoon chia seeds

  • 1/4 teaspoon kosher salt

  • 1/4 cup dried cranberries

  • 1/4 cup dried golden raisins

  • 1/4 mini mini chocolate chips, plus extra as needed


  • Heat oven to 350 degrees F. Line bottom of a 9-inch square pan with parchment paper. Then lightly spray the parchment with cooking spray.
  • Combine the oats and roughly chopped almonds to a small baking sheet then bake 10 minutes until lightly toasted. Transfer to a large bowl.
  • While the oats are toasting, combine the butter, honey, brown sugar, vanilla extract seeds, chia and salt in a small saucepan over medium heat. Cook until butter melts and the sugar completely dissolves, making sure to stir occasionally. Pour the butter mixture over the toasted oats and almonds and add the cranberries and golden raisins. Mix well. Let cool for 15 minutes then add the mini chocolate chips. Stir to combine.
  • Transfer the oat mixture to prepared pan. Using a rubber spatula or clean hands and firmly press the mixture into the pan until the mixture is in a uniform layer. Really press it down so you don’t wind up with loose granola. Scatter remaining a few extra tablespoons of mini chocolate chips over the granola bars and use the same rubber spatula to gently press them into the granola so they stick. Transfer the entire pan to the refrigerator and chill for at least 2 hours.
  • After the granola has cooled completely, gently lift it out of the pan using the parchment paper as handles and cut it into squares or bars. Serve as needed.


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