Recipe Connection: Homemade Granola and Granola Bars

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I am an efficiency freak. If I can save time or combine a trip, even if it’s just around the corner four feet to the bathroom, I’ll load up and figure out how to take the fewest number of steps.

I especially have a dislike of dishes, and I’ll try to pull a “two-fer” whenever possible. Making homemade granola bars and granola is one of those golden opportunities.

Healthy homemade granola bars with 100% whole grains and zero refined sugars. Kids LOVE them! As easy as making chocolate chip cookies! (also recipe for simple homemade granola)NOTE: Since this post, I’ve created soaked versions of both the granola and the granola bars (and they’re better than the original). Find the soaked granola exclusively in Healthy Snacks to Go, but the soaked granola bars are a FREE printable download, right HERE. This post contains recipes and tutorials for both granola AND granola bars. If you’re looking for the printable version of just the granola bar, you’ll find it HERE, along with some fun updates.

timesaverTimesaver: If you’re making granola AND granola bars, get all ingredients out for both recipes at once. There are enough crossovers that this definitely saves steps. You can also just use the same mixing bowl and many of the same measuring utensils if you make the granola first.

5.0 from 1 reviews
Katie's Homemade Granola
 
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Cook time
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Note: Ingredients often use affiliate links to Amazon and Tropical Traditions, but obviously you should shop for the best price and try to keep your dollars local when you can.
Author:
Recipe type: Breakfast
Ingredients
  • 3 c. oats
  • ½ c. sunflower seeds
  • ½ c. nuts
  • ½ c. coconut*
  • ¼ c. oil (melted coconut oil or butter works great)
  • ¼ c. honey
  • ⅙ c. water
  • 1 tsp. vanilla
Instructions
  1. Combine dry ingredients.
  2. In another bowl, mix wet ingredients.
  3. Combine wet and dry ingredients together and stir well.
  4. Pour into 9×13 pan or a cookie sheet.
  5. Toast in a 350 degree oven.
  6. Stir after 10 minutes, then more frequently until browned (every 5 minutes).
  7. Store in an airtight container.
Notes
*Try to find unsweetened shredded coconut if you can. I just discovered it at my health food store. I also use crispy nuts now – you either know what these are or you don’t – and I add them after baking so they’re not subjected to 350 degrees after I worked so hard to dehydrate them.

Variation: You can also bake at 250 degrees for 30-60 minutes, then turn off the oven and leave the granola inside overnight to crisp up.

Other Add-ins for Granola, Before or After Baking:

ground flax

wheat germ

sesame seeds

dried fruit (after baking)

cinnamon

Photo Tutorial: Mom’s Homemade Granola

This really is my mom’s recipe. I have fond memories of taking it for a snack at school. You can “drink” the granola from the bowl and then have a cup of milk next to it. I swear, it’s almost better that way than the traditional milk-on-top in a bowl method!

There are about a million different granola recipes on the Internet. I will be trying some other ones, someday, when I’m in an adventurous mood. For now this is my favorite, not only because of the nostalgia and habit, but because it really tastes good, with a light, slightly coconutty flavor, and there are ONLY EIGHT ingredients. Some of the other recipes I’ve found take up a whole page. That overwhelms me!

How to Make Granola: The Art of Granola Baking

I make a double batch almost every time I do this. It works well but can take a long time to brown, so try baking potatoes for dinner at the same time (you can stir every 7 minutes with a double batch in a 9×13 pan).
Healthy homemade granola bars with 100% whole grains and zero refined sugars. Kids LOVE them! As easy as making chocolate chip cookies! (also recipe for simple homemade granola)

Granola ready to go into the oven.

You’ll learn the finesse of turning the granola without getting it all over out of the pan. Stir from the outside in:

Healthy homemade granola bars with 100% whole grains and zero refined sugars. Kids LOVE them! As easy as making chocolate chip cookies! (also recipe for simple homemade granola)

Down and then up in the center:

Healthy homemade granola bars with 100% whole grains and zero refined sugars. Kids LOVE them! As easy as making chocolate chip cookies! (also recipe for simple homemade granola)The homemade granola is about halfway done here, my third stirring after 10 minutes, 7 minutes and 7 minutes. You want to make it evenly spread out when it goes back into the oven.

If you use cookie sheet(s), watch it very closely. Better to err on the side of not brown enough than too brown, which happens quickly at the end! I’m loving my baking stone recently for soaked granola (recipe in the Healthy Snacks to Go eBook.)

Healthy homemade granola bars with 100% whole grains and zero refined sugars. Kids LOVE them! As easy as making chocolate chip cookies! (also recipe for simple homemade granola)The finished product, above. This is as toasty brown as you would want to go. The granola browns first on the edges and bottom, which is why stirring is so important.

Cost for Granola:$1 to $1.25
Super Foods: 3, 4 if you use walnuts

Nutrition note: Click here to read why oats are so healthy for you, then keep reading for a great lunchbox or after school snack.

Traditional Foods? Wish you knew what I’m talking about when I say “soaked”? Check out this soaking grains research OR for a multimedia basics approach, see the GNOWFGLINS Fundamentals eCourse to learn how to cook real, traditional foods at your leisure.

Recipe: Katie’s Healthy Granola Bar Recipe

Healthy homemade granola bars with 100% whole grains and zero refined sugars. Kids LOVE them! As easy as making chocolate chip cookies! (also recipe for simple homemade granola)

While the homemade granola is baking, you should be in the kitchen anyway since you have to stir every 5-7 minutes. I use this time to whip up this chewy granola bar recipe, which can wait in the bowl while I clean up and wait for the granola to be finished and cool enough to store. I often make dinner while this is all happening, too (did I mention I’m an efficiency freak?).

My family has fallen in love with these granola bars, and they are the most popular recipe at Kitchen Stewardship. I can’t keep them on hand fast enough. You can store them right in the 9×13 pan, covered, or cut into bars and store in any tightly sealed container. If you were going to keep them around more than a week, I would recommend freezing them right away to preserve the best flavor. Around here, we haven’t had to do that yet!

NOTE: You can find a printable version of this healthy granola bar recipe HERE, along with some fun updates.

Ingredients:

  • 4 1/2 cups rolled oats
  • 1 1/2 cups whole wheat flour, or spelt
  • 1 tsp baking soda
  • 1 tsp vanilla
  • 1 cup butter, softened*
  • 1 cup honey

Add-ins: 1 cup mini semi-sweet chocolate chips, 1 cup chopped walnuts, or try any combination of 2 cups or less of dried fruits, sunflower seeds, coconut, nuts… (see more transformation ideas in the brown box below).
*If you have hard butter, you can roll it under wax paper with a rolling pin.

Method:

Lightly butter a 9×13-inch pan. In a large mixing bowl combine butter and honey first:

Healthy homemade granola bars with 100% whole grains and zero refined sugars. Kids LOVE them! As easy as making chocolate chip cookies! (also recipe for simple homemade granola)

Then add all ingredients except add-ins. Beat hard until combined. Stir in add-ins. Press mixture into pan — really jam it in there so your bars don’t fall apart. (You can use your hands!) Bake at 325 degrees for 18-25 minutes until golden brown on the edges. Let cool for at least 10 minutes before cutting into bars. Let bars cool completely in pan before removing and serving.
Healthy homemade granola bars with 100% whole grains and zero refined sugars. Kids LOVE them! As easy as making chocolate chip cookies! (also recipe for simple homemade granola)
Just right after baking, but much too soft to cut right now.

Transformations:

  • Add 1/4 cup cocoa powder and skip the chocolate chips
  • Use 1/2 cup natural peanut butter in place of 1/2 cup of butter (tried this today – it is divine!)
  • The honey flavor is very distinct in this recipe, but when using peanut butter, it almost disappears. I’m wondering if PB is sweet enough that I can cut out some honey…
  • UPDATE: I have a “soaked” version for easier digestion, which is also gluten-free and no-bake, plus more updates in my “Healthy Snacks to Go” eBook!
  • Want crunchy bars? Spread a full batch into a large cookie sheet or a half batch in a 9×13 pan. Press firmly and bake as usual. Cool completely and cut apart, then spread individually on a baking sheet or stone and toast again for ~10-13 minutes in a preheated 325F oven. Watch carefully for browning on the edges. Now, listen closely – do not touch. Got that? Wait until the bars are totally and completely cooled on the pan before removing, and you will have sturdy, crunchy granola bars to die for.
  • Bars too crumbly? Follow the directions for a brief re-toast in the bullet point above and you’ll be thrilled with the results – just slightly crunchy on the edges and with triple the stick-together-ness of the original.
  • Crumbs in the bottom of the storage bag? So yummy over homemade yogurt with fresh fruit!
  • What else can you do with these? Do share!

I get at least 20 good-sized bars from this recipe. I figure it might be the equivalent of 3 boxes of Quaker chewy granola bars, so even though butter and honey are on the pricey side, this still works out to be nicely frugal.

Cost for Bars: $2.50-3.00

Super Foods: 2 plus an honorable mention, up to 4 super foods if you use walnuts and sunflower seeds.

Lunch-packing Tip: Have the kiddos (or whomever) bring home the plastic baggie each day and just toss a new bar in. Easy way to save packaging and remember to take a bar every day! Check out all my healthy lunch packing tips and green lunch ideas, too!

UPDATE: I just discovered a bar that had been lost in the diaper bag for months. It was still delicious!

Added Bonus: You also only have to turn the oven on once and can use the same 9×13 glass baking dish for both recipes, saving energy/$ and yet another dirty dish!

If taking real food on the go is a challenge for you, you’re not alone Join thousands of other happy owners of Healthy Snacks to Go, an eBook that is helping real foodies everywhere keep their families nourished (and kids happy) even when they need to pack a snack — without resorting to processed junk food or expensive health food store treats. With over a dozen different “bar” recipes alone, including many that are grain-free and contain zero refined sugar, I guarantee you’ll find a new family favorite in Healthy Snacks to Go.

Making Your Steps in the Kitchen Count

This combination is another one that I would call a quintessential Kitchen Stewardship habit (along with chicken stock, homemade yogurt, natural green cleaners, and using dried beans). Both recipes are such a healthy upgrade and so frugal compared to storebought items, we use them frequently, and the timesaving options are many when combining both recipes in one baking day!

healthpositive Compared to breakfast cereal’s sugar and puffed grains, granola packs in the protein (nuts) and has natural sweetener (honey). For the bars, you know there’s no trans fats or high fructose corn syrup, and again the sweetener is one that doesn’t affect the blood sugar as badly as white sugar.

moneypositive Granola in the store is quite expensive, so for the health savings in particular, you’re getting a great deal. The granola bars are hands down less expensive by at least half than storebought granola bars, even the least expensive brands.
Healthy homemade granola bars with 100% whole grains and zero refined sugars. Kids LOVE them! As easy as making chocolate chip cookies! (also recipe for simple homemade granola)

earthhalf-pos I maintain that by using less packaging, especially in the granola bars (if you don’t individually wrap them yourself), you are even protecting the environment a little bit.

This is a great option to accept this Monday’s Mission: Try a new oat recipe! Try two! ;)

Love bars? Here’s one that’s even low carb and much lower sweetener than the granola bars: Almond Power Bars

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Kitchen Stewardship is dedicated to balancing God’s gifts of time, health, earth and money. If you feel called to such a mission, read more at Mission, Method, and Mary and Martha Moments.

Did you appreciate this easy recipe and good nutrition? Sign up for an email subscription or grab my reader feed for more of the same.

If you missed the last Monday Mission, click here.

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196 Bites of Conversation So Far

  1. Katie says

    I added photos today! Come on back for a few more tips if you’ve already visited the granola bar post… :)

    • Jess says

      You know, if you want to be that much more efficient…I just “mushed” the butter with my hand before I unwrapped it! Didn’t even need to use a rolling pin! (I think it sat out around 5 minutes or less before I did this)

  2. Lu says

    Wow! Thanks for inspiring me to get up off my behind to make granola to take camping with us this weekend! :)

  3. Janna says

    Thanx for sharing. Today I decided to make granola for the first time and I made it by your recipe :). I’m waiting till it cools down so I can put it in the container. Awsome, I’m really glad I found your recipe!!

    • Katie says

      Way to go, Janna! I’m proud of you for trying something new – hope you love eating it! I’m actually having a bowl right now… :)

      • Janna says

        I’ve never had such a tasty granola in my life! EVER, imagine that! And I can’t believe how much of it I made and for literally no money. Yay! Here it’s expensive too and with too much sugar and other ingredients I don’t like. So I only used my favourite ones… I’m so thankful!

  4. says

    This is SO similar to my mom’s!!!! It was an Adelle Davis recipe. Wondering about yours. Hers has soy flour and powdered milk, which were once thought to be healthy, so I leave those out.

    Hers also has veg oil, and I used Grapeseed b/c I thought it was better than veg, but I know about the omega 6 thing. Can I use coconut oil? I assume I can. But it also has coconut in it. Should I reduce that?

    I am going to try yours. The vanilla is a new addition for me.

    Ours uses almonds. What nuts do you use?

    • Katie says

      I found this recipe in a Faith and Family mag and adapted it a bit (the bars). The granola has been my mom’s for years; don’t know where it started! I’ve used coconut oil in the granola and didn’t reduce the coconut – very tasty. I have also used melted butter. My standard nuts are walnuts, but any nut would work, I’m sure. Hope you like it!

  5. says

    Really really love this. We eat both granola and granola bars like crazy around here. Would love to save some $$ on them.

    Thanks so much for all the recipes and info!!!

  6. Christy says

    Do you know how long these granola bars stay fresh if I store them in an air tight container? I’m looking forward to trying them this week :) Thanks for the recipes!

    • Katie says

      I used to say at least a week, but I just found some from the batch before last in our diaper bag. They were pretty mushed up, but they tasted great. They are at least a month old. !! Apparently they have a pretty good shelf life!

  7. says

    I made the granola bars tonight, with a few changes, as we’re GF/CF. I used gluten-free oats and flour, replaced 1/4 c. flour with Brewer’s yeast, omitted baking soda and vanilla (don’t have vanilla now or I would have used it), used coconut oil in place of butter. The bars aren’t hard yet, but I tasted a bit of it and it tastes good! I think next I will start adding more nuts and stuff too. The vegan chocolate chips are good in it. btw coconut oil can burn more easily than butter, so I reduced the oven temp. to 300 and baked for about 30 minutes.

  8. Melissa says

    Great post! I love making home made granola and I’ve been looking for a good granola bar recipe that works. I made these today and the bars are a little crumbly. Any ideas to avoid that? Do I need a bit more honey?

    • Katie says

      Melissa,
      *sigh* I know. They are crumbly, and I’ve been working on a solution. An egg doesn’t work, and more honey is my next attempt. There’s got to be a way! I’ll update the post when I figure it out!
      Thanks, Katie

      • Joan says

        Have you tried flax seed for a binder. I’m gluten free so use this in my rice flour recipes. 1tbsp of ground flax seed to 3 tbsp of warm water. Let sit in fridge for about 30mins and use!

        • Katie says

          A friend just recently made GF bars with my recipe, just using GF flour instead of wheat. Do you mean flax and water instead of the honey? They would be too blah, I’m afraid, without the sweetener.
          :) Katie

          • Joan says

            The softened gr flax is actually like an egg. It gets quite gel like and I still used same proportions of other ingredients. I also used peanut butter in place of oil and some 2 tbsp of cocoa powder. they were really quite good!!!

    • Katie says

      Melissa,
      It’s 2 years later, and I’ve made a lot of granola bars, but I got it! I’ve updated the post with the “not crumbly” trick. Hope you’ll come back! :) Katie

  9. Cara says

    I used to make “Date Nut Bars.” I wonder how the granola bar recipe would do with dates or figs (even prunes) placed in between granola layers. If I remember correctly, you mash the fruit with OJ until the right consistency (in food processor). Real yummy with a mixture of crunchiness and chewiness. Thanks for the recipe Katie. I’m new here. Glad I found you!

  10. says

    Hi Katie,
    I’ve been thinking of cocoa powder and wanted to know if you know anything specific about it. Some recipes I have call for “Dutch processed cocoa powder” which is different from “cocoa powder.” I found out tonight that “Dutch processed” means that the cocoa has been alkalized.

    http://whatscookingamerica.net/Q-A/CocoaTypes.htm

    Do you know which one is the better choice, health-wise?
    .-= Kristin @ Prudent and Practical´s last blog ..Ms. Jill’s Olive Chip Dip =-.

    • Katie says

      Kristin,
      I just learned that there were two kinds of cocoa recently myself, but I never thought about health issues and how it’s processed. Hmmm….another one for the list. 😉 Nourishing Traditions frowns on cocoa b/c of caffeine, anyway, so poo on that. I’m still drinking it this winter! (rebellion!) :) Katie

    • Katie says

      Cheryl,
      I just posted on soaking oatmeal (as porridge) last week http://www.kitchenstewardship.com/2009/11/30/monday-mission-soak-your-oatmeal/, and since I don’t have a dehydrator myself, I haven’t gotten into soaking oats for these bars. BUT! I know I need to, as they’re not really all that healthy without the soaking. I am guessing (?) that soaked and dehydrated oats would work just fine.
      Someday I’ll try it and update the post! If you do it, let me know how it works, please. Thanks!
      :) Katie

  11. Jacqui Wilkins says

    so many comments, but here’s one more! I am so excited to find such wonderful CHRISTIAN websites lately – that give practical advice and suggestions for every day Christian living … much KUDOS to you – keep up the good work!!

  12. AnnMarie says

    These did not work very well for me. I followed it exactly, and they are way to dry. The edge ones all crumbled as soon as they were cut/removed from the pan (I waited 10 minutes, and it was impossible to cut, then about 20 minutes, cut, but didn’t remove till the next day, they still fell apart). The others I had to remove gingerly, and I expect them to fall into large pieces as we eat them. I ended up with a lot of “granola” out of it. :(

    And I pressed HARD, including getting a large scraper out to give me more surface space for pressing.

    • Katie says

      AnnMarie,
      I have actually been fiddling with the recipe to try to get them to be a bit less crumbly, but I haven’t had things go quite as badly as it sounds like they did for you. You used the full cup of honey? Sometimes I wonder if just a little bit more honey would do the trick. Baked only 20-25 minutes at 325? I’m so sorry they didn’t work well for you! My goal this week is to try some date-based bars – those oughta stick together!
      :) Katie

    • Jess says

      Sheila…I just made these last night, and used PB, and they were not very sweet at all. I did notice that with PB you have to be careful not to cook to long or they are a little dry. I’d say 15 min at 325 is plenty.

      Just fyi!

  13. says

    I needed to make granola but could not use my standard recipe because I ran out of maple syrup, which it calls for, so I just tried this granola recipe this evening and I loved it! I do like the idea of adding peanut butter like Sheila commented, so I will have to try that next time. Thanks for sharing!
    .-= Stacy´s last blog ..Another giveaway over at Simple Mom =-.

  14. jamieS says

    Hi, I have a tip for keeping the granola bars to stick together. First, the peanut butter really seams to help. The last time I made them, I used 1/4 cup of pb in place of 1/4 cup butter. I think the real trick is to compress them again when they come out of the oven. I use a piece of folded foil and just press them down again, it really makes them compact. Thanks for the great recipe, they have been a real hit around here, now, if only I could stay out of them….

  15. Kathy says

    Katie, you are too funny about not wanting to do any more dishes than necessary! :) I totally agree. I just subscribed to your blog a few days ago and I’ve been really enjoying it…thanks! I’ve been wanting to make some granola bars for my boys and was pleasantly surprised to come across your recipe. Can’t wait to make them! And I also have my kids bring their snack bags home every day to refill. Glad to know I’m not the only one…

  16. says

    i am so thankful to have found your site! i now have you bookmarked .. =)
    just wondering what your thoughts are on using coconut oil in place of butter (in the bar recipe) as my daughter is allergic to dairy? wondering how it might work … i may give it a try. =)

    • Katie says

      Emily,
      Now I can’t remember for sure if I’ve tried this, but it seems I’ve successfully tried coconut oil in every other butter recipe I have. I am SURE it will be delicious, perhaps even better! I’ve got some soaked versions and some tweaks coming in a Healthy Snacks to Go eBook in about 2 weeks, so watch for that!
      :) Katie

  17. Joan says

    I used your recipe and it held together real good even in a putting them in a bag to carry with me,but I took away a cup of the oatmeal and added 1/2 cup peanut butter in place of a cup of butter or oil. I also had said before in a post I made that I used 1 tbsp ground flax seed soaked in warm water which acts as an egg. I used no baking soda and added 1/2 cup of nuts,1/2 cranberrys, 1/2 coconut,1/2 cup choc. chips and 2 tbsp of cocoa pwd. All of this held together real well!!! Kids love them. I really enjoy your site and sooo glad I found you. You inspire me. Thank you

  18. Anne says

    1/6 cup of water seems like an unusual measurement; I’m wondering how you came up with that. That would be 1 1/3 oz. or 40cc? I guess one would guestimate half-way between 1/3 cup measure line on a measuring cup?
    I meant to ask this question before and was reminded of it again when I read the recipe in your new eBook.
    Making the granola is still on my to-do list — just haven’t gotten to it yet.

    • Katie says

      Anne,
      Another reader bugs me about that 1/6 cup thing, too! It’s just the way it was written in my mom’s original recipe. I estimate w/ half a 1/3 cup. Def. not rocket science! :) Katie

  19. RoseAnn Heger says

    Thank you for this YUMMY recipe! My family gobbled these up! The only change that I will make next time is to add a little salt. I think it would really round out the sweetness! Next I’m going to try the soaked granola bars! Thanks again!

    RoseAnn

  20. Anne says

    I finally made the home-made granola and love it. I stopped buying store-bought granola quite some years ago because I thought it too expensive for the amount that came in the box — plus it was just too sweet. That’s why I like your recipe — just a bit sweet, but not too much so. I added raisins to the mixture as it was cooling in the glass cake pan.
    I’ve had a jar of honey given to me by a friend from his bee hive a couple of years ago and it had solidified, so I warmed it in a pan of water on the stove in its jar and it nicely liquefied. Was pleased to find a use for it.
    Thanks for sharing the recipe here and in your e-book, Healthy Snacks to Go.

  21. Heather Drake says

    Just made this recipe and they are falling apart. I feel pretty confident that I pressed them down really well. I think the “dough” looked to dry going in, so I poured some coconut oil over the top to add some more moisture. I might try to add an egg or two next time. Any other suggestions?

    • Katie says

      Katie,
      Here are some things others have tried:
      1. Have you tried flax seed for a binder. I’m gluten free so use this in my rice flour recipes. 1tbsp of ground flax seed to 3 tbsp of warm water. Let sit in fridge for about 30mins and use!
      2. I made the granola bars tonight, with a few changes, as we’re GF/CF. I used gluten-free oats and flour, replaced 1/4 c. flour with Brewer’s yeast, omitted baking soda and vanilla (don’t have vanilla now or I would have used it), used coconut oil in place of butter. The bars aren’t hard yet, but I tasted a bit of it and it tastes good! I think next I will start adding more nuts and stuff too. The vegan chocolate chips are good in it. btw coconut oil can burn more easily than butter, so I reduced the oven temp. to 300 and baked for about 30 minutes.

      Both those comments are on this post, but I understand there’s many pages to flip through. I hope that helps – I don’t know for sure what Kate meant by “GF flour”, but I’m guessing the flour doesn’t have a super huge role. Sometimes I can just leave it out – and I did use coconut flour once – in my soaked granola bars which are almost the same ingredients but a different method. Good luck! :) Katie

      • Katie says

        We were gluten free and dairy free for a while, but luckily my son has grown out of his dairy allergy!
        Anyway, thanks for the suggestions- I was so excited to try I went ahead and I used GF oats and a combination of sorghum flour and brown rice flour and a tsp of xanthan gum. Everything else was the same, plus I added chocolate chips.
        Result? Delicious! Plus, the granola bars didn’t fall apart which is half the battle!

  22. Evelina says

    I made your Mom’s recipe of homemade granola for my 22 month old grandson. He loves it so much!

    For nuts I used soaked and dehydrated almonds, (I dehydrate them till they are nice and crunchy, not a high temp either, in my simple dehydrator.) I pulsed them in a mini food processor to break them up. Some broke up into a fine meal, but most were nice slices or chunks.

    I did brown the granola too much, almost. It is very dark and toasty. But good. Just barely NOT burnt. : )

    You should of seen Grandpa and I tackle the coconut – why, only FRESH would do for our grandson. **giggle** At least I knew about draining it first. *laughter* (Part of this adventure took place out on the driveway) I grated the meat by hand on a box grater, and the little chunks in the mini food processor – I didn’t like texture from grating in the food processor, though, but that’s okay. The majority was hand grated and I’m content over the fact the little chunks too small to hand grate, (which were not eaten by Grandpa), were not wasted. I mixed the two together, you can’t tell the difference.

    So much meat from one coconut. I lightly packed the rest of the grated coconut in a freezer container and plan to make more granola.

    I have not gotten around to soaking and dehydrating my sunflower seeds quite yet, but they did come out okay in the granola. As a matter of fact, they are hard to see in the mix after toasting the granola in the oven. I may add a little more of them next time.

    After toasting I added my grandson’s favorite fruit – dried blueberries, (he loves them fresh, frozen or dried). Yummy! Only thing is he picks out all the blueberries first! *laughter*

    Since the granola is so dry, (my bad – remember the near burning mentioned previously), I give it to him in a small bowl with a few generous dollops of homemade yogurt, (unsweetened), mix it all up and give him a spoon, (well, we are still helping him eat it because the yogurt gets too runny for his spoon control self feeding adventures.).

    The first time he ate a spoonful of this mixture he spat it out! I think he was expecting a mouthful of warm oatmeal and blueberries so the crunchy texture of the granola and the cold yogurt threw him off. Of course, when we pointed out the blue berries, he tried another spoonful, this time he wasn’t surprised and now he loves this snack!

    Oh, and I used my coconut oil for the first time, in this recipe.

    Did I mention I dislike coconut? I can’t stand it when I eat cookies with coconut, or see cakes with shredded coconut stuck all over – I stay away from ANYTHING coconut. So, I’m very pleased I stuck to your recipe and included the coconut.

    Actually, the only time I ever had coconut was as a kid and it was fresh – scooped out of the shell. After that, anything store bought just tasted horrid to me, like cardboard. : ( That’s when I came to dislike anything coconut with a passion! Yuck! I took a chance, and I’m so glad I did, cooked coconut isn’t bad at all if it is home made! EVEN if very toasty. *laughter*

    Thanks for sharing the recipe thereby giving us some good memories of working together as a wee family to make the granola for our grand baby. : )

  23. Kathy says

    Katie,
    I just want to say thank you for sharing this recipe. I’ve tried other homemade granola bars that were yucky and ended up in the trash. Your soaked recipe was yummy and completely eaten up. What a blessing! I’m working on my second batch now. Thanks for helping me replace one of the “go-to” snack items I’d always had to purchase before. :)

  24. Kimlyn says

    I made both of these recipes yesterday while snowed in and they turned out wonderfully. I loved the granol and my husband raved about the bars (which is a big deal). I used coconut oil instead of butter and added cocoa powder and raisens . . . delicious!

  25. says

    Fab.U.LOUUUUUS (I sung that last bit) 😉

    Seriously, so delicious and EASY and practical and amazing and…THANK YOU :)

    I went for it even though it was my first batch ever and replaced the 1/2 cup of butter with PB and only added the chocolate chips and they are waaaaaay tastier than store-bought, hands down.

  26. Melissa says

    I’m singing with Sara — these are soooo good. After reading her review, I decided to try them. Even though it was eleven at night. I’m so glad I did! A solution to my desire to avoid packaged snacks in my boy’s lunch, and his desire to have snack that are like everyone else’s (gotta love conformity). Delight!!!!

  27. says

    For those of you that might be watching your weight, I have figured the calories on the peanut butter version of the granola bars. Katie asked me to post this information in case anyone is interested.

    I cut the pan into 24 bars. Each bar is 197 calories, 7.9 grams fat, and 2.4 grams of fiber.

    One thing I do is use a jelly roll pan and press the mixture thinner. My kids prefer crunchy bars so after I bake them and cut them, I put them back on a baking sheet, separated, and bake them again for about 5-10 minutes, like you would for biscotti. I re-bake a half batch at a time. They come out crunchy that way and stay together very well.

  28. Stacy says

    This was a GREAT recipe. I used half cup chickpea flour and through in some hemp and flax seeds along with the sunflower seeds and dry fruit.

    My daughter loved squishing the butter. We did not use a mixer. Did everything with our hands. She is three. This is a great recipe for little helpers.

  29. Ashley says

    For the soaked granola bars in the e-book….I am combining 4 1/2 C Oats, 1 1 /2 Tbs Whey (using the quick store bought yogurt method with coffee filter) , and the 1/2 C flour to soak with 1 1/2 c water? Is this correct?

    Thanks.

    Ashley

    • Katie says

      Ashley,
      the soaked recipe used soaked and dehydrated oats, which is a totally different step that you do before the recipe. You should be able to take the mixture you describe above and spread it very thin on cookie sheets, then dehydrate at your lowest oven temperature until crunchy. Then food process until it’s all broken up again. THEN you proceed with the granola bar recipe, no baking or soaking involved. Here’s more info: http://www.kitchenstewardship.com/2010/04/08/how-to-soak-and-dehydrate-oats/
      Good luck! :) Katie

  30. shortmuffin says

    Your granola bars are great!!! My cake pan was busy the first time I made this so I flattened it onto a cookie sheet and squared the mass off. Worked great!!
    If you, like me, enjoy the crackers that have that toasty edge best, here is an idea.
    the nest time I made these I again used a cookie sheet but this time I shaped the dough into logs and flattened. Two toasty sides…heaven. This also helped with the crumbly problem.
    Just a thought.

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