Kitchen Stewardship | A Baby Steps Approach to Balanced Nutrition

FREE Download: Soaked or No-Bake Granola Bars

April 8th, 2010 · 51 Comments · Recipes


Readers have been enjoying the Kitchen Stewardship granola bars (NEWLY UPDATED 1/12!) by the tens of thousands since 2009, and I have to say: This is one soaked recipe that I enjoy more than the unsoaked version by quite a bit. It’s a centerpiece in my Healthy Snacks To Go eBook, along with over a dozen reverse engineered larabar recipes.

Get the Recipe: No-Bake Granola Bars (can be soaked)


If you can’t see the recipe above, click HERE to view it in a separate window.

Buy the Book

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Healthy Snacks To Go eBook, 2nd Edition

by Katie Kimball
(44 NOW 85 pages + Kindle + Nook)

Over 45 recipes to get you on your way with real food, fast


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If you can’t see/print the above, click here for a free download of the soaked granola bar recipe. It’s just a little glimpse of what you’ll get in the full eBook. You may want to know how to soak and dehydrate oats for quick use in order to follow this recipe.

I’ve also been tweaking the original granola bar recipe, and it’s much less crumbly now with all the great taste. Look for the new and improved version in the double-sized 2nd Edition of the Healthy Snacks To Go eBook!

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51 Comments so far ↓

  • Erin VL

    Katie, so excited for you and your e-book! plenty of treasures in there, i am sure! the granola recipe looks fabulous and the format is easy to read. :-) does the baked version come out more crunchy and dry? do you prefer one version over the other? thanks!

    [Reply to this comment]

    Katie Reply:

    Erin,
    Both are totally chewy! The baked version is a little more like a cookie consistency, but not all the way to cookie – it’s still a granola bar. It’s almost hard to describe how they’re different; my husband and I were taste-testing side by side and trying to figure out last night! The unbaked are definitely sweeter, even when using the exact same mixture. I have no idea how that works! I actually updated the download with some of this info and a “less sweetener” option, so you’ll want to grab it again for sure!

    Both versions are really good, in my opinion. As my 5yo, and he’d say “the sweeter one”. !!
    :) Katie

    [Reply to this comment]

  • Erin VL

    katie, reading through my comment, i feel like clarifying… obviously it will turn out more dry and crunchy due to the baking. is it a dry texture like a nature valley granola bar or is there some stick where the honey kind of gets stuck in your teeth? does that make sense? and then i am wondering the roll of the baking soda since there is no need for a rise? thanks!

    [Reply to this comment]

    Katie Reply:

    Erin,
    I updated the post with some answers – but they’re both totally chewy and totally different! I stuck the baking soda in just b/c of the original recipe, but I feel like it must do something, maybe a little poof or maybe neutralizes something to change the flavor. It’s bizzare how different they taste! :) Katie

    [Reply to this comment]

  • Pamela Pollack

    You must have read my mind! I was just wondering about a soaked granola bar recipe today!

    [Reply to this comment]

  • Condo Blues

    I haven’t tried your granola bar recipe but if it’s anything like your granola recipe my husband will wolf it down in a heartbeat. Seriously I’ve been making and trying every variation of your granola I can think of with nothing but good results. It’s a waist friendlier way to get my baking fix too.
    .-= Condo Blues´s last blog ..Planters that Double as Garden Art =-.

    [Reply to this comment]

  • Frances

    In answer to your question about making PDFs: CutePDF Writer is our favorite way to do this. You can download the latest version via cnet.com (a trustworthy site).

    [Reply to this comment]

    Frances Reply:

    And I forgot to add: it’s free!

    [Reply to this comment]

  • Aubree Cherie

    They look really moist and full of flavor! You certainly can’t go wrong with granola!

    ~Aubree Cherie
    .-= Aubree Cherie´s last blog ..Burgers That Can’t Be Beet! =-.

    [Reply to this comment]

  • Tiffanee

    I just found your blog today and I am so excited to try these bars out. I am also excited for the book!! Thanks for the recipe and Good luck with everything!!
    .-= Tiffanee´s last blog ..Chicken & Asparagus Bake =-.

    [Reply to this comment]

  • Emily Lorenz

    So I’m a little behind – in life in general. But had a question about the granola bars that I hope to get to today (will you get the question or when they are this far back do they get ‘lost’?). Anyway, the qustion: does one version stay together better than the other (for travel)? Thanks for the great guidance! (on soaking the oats too)

    [Reply to this comment]

    Katie Reply:

    Emily,
    I see all the comments! ;) I think the unbaked stay together better, especially if you use flat waxed paper or a spatula to jam them in the pan when warm. Let me know how it goes! :) Katie

    [Reply to this comment]

  • Susanna

    Katie, I was wondering if you’ve ever made these once you had soaked the oats, but before you dehydrated them? The mixture I have soaking now seems like a great consistency to work with, but I guess it might turn out more like a cookie than a crunchy granola bar? If you have any experience with this variation, please let me know. Thanks!!

    [Reply to this comment]

    Katie Reply:

    Susanna,
    I haven’t tried that one, but a reader did and they didn’t come out very well. If you experiment with it, successfully or not, do let me know! It would be a great way to cut corners, you know? :) Katie

    [Reply to this comment]

    Susanna Reply:

    Just wanted to post that I couldn’t resist trying to make the bars w/ the soaked oats (before they were dehydrated) and they turn out similar to oatmeal cookie bars – not at all like a crunchy granola bar. I don’t recommend them. :)

    [Reply to this comment]

    Katie Reply:

    S,
    Thank you for testing that out and sharing so others don’t make the same mistake! :) Katie

    [Reply to this comment]

  • Leah M

    I won you ebook on Passionate homemaking and LOVE it. Thanks you so much! I’ve made the granola bars twice now…but was too anxious so I made them without soaking them…but I will next time! They are great. My 1 year old son, revolted the first day…meaning, he wouldn’t eat anything BUT the granola bars. He and my 3 year old daughter…and myself…and my sister’s whole family have loved them! Thanks!
    .-= Leah M´s last blog ..Home Grown Families envibum giveaway =-.

    [Reply to this comment]

    Katie Reply:

    Leah,
    You made my day! (My daughter’s name is Leah, how fun.) I’m currently hooked on the protein bars, but I’m feeling some gran bars in our future… ;) Katie

    [Reply to this comment]

  • Colleen

    I have made the recipe twice now, using the free printout, and there is no mention of baking soda. I have baked mine both times, since you said that is was more like a cookie and mine were not. They were delicious! However, they were sticky and did not stay together well. I don’t mind but it makes them difficult to pack and for the kids to hold. Could it have anything to do with the lack of baking soda? Maybe I should just try unbaked next time.

    This is my first post but I have made and continue to make several of your recipes. Thanks so much.

    [Reply to this comment]

    Katie Reply:

    Colleen,
    I had to go look at the download just to make sure! If you look under “choose your own ending” and “baked” it does say to add 1 tsp. baking soda. It kind of sneaks in there, though, so I can see how you missed it! I do think it’s the baking soda that makes them more like cookies. If you try unbaked, the trick to getting them to stick together is to make sure you cook the honey mixture long enough, until the froth disappears and it’s more gooey, like soft crack candy. I should really make a video of these someday. Someday! (The unbaked will still be sticky, just not so crumbly if you get the honey right.) Let me know if you try the baked again w/baking soda and if it does make the difference and even help them stick together. Be sure not to overbake. Enjoy! :) Katie

    [Reply to this comment]

  • Jen @ Oh no! I really do need to eat my vegetables!

    I’m grain free right now – but I made soaked oatmeal cookie bars using almond flour (so they could be wheat free) and they turned out amazing. I would consider them to be chewy granola bars. I liked skipping the step of drying the oatmeal before making the bars, and I love how chewy they turned out.

    Have you done much with just soaking the oatmeal and skipping the drying step?

    [Reply to this comment]

    Katie Reply:

    Jen,
    With granola bars, I haven’t tried skipping the drying step, but I do that with granola and most other recipes. I was nervous about ending up with mushy granola bars!

    I’m so glad the worked out for you! :) Katie

    [Reply to this comment]

  • Megan

    hi katie,
    I just bought your camping e-book and tried to look up the soaked granola bar recipe but it’s not working. =( i’d love to bring some on our next trip. any idea how i can get the recipe?! thanks!
    megan

    [Reply to this comment]

    Katie Reply:

    Megan,
    I checked the link and it worked fine – it’s a download, so you actually have to “click here” or right here: http://www.scribd.com/doc/29651883/Soaked-Granola-Bars to get the recipe. Hope that works! Thanks for your purchase – Katie

    [Reply to this comment]

  • Stacey

    I was wondering what the flour in the recipe is about? Is it for the soaking of the oats? Or am I adding unsoaked flour to the dry ingredients?

    [Reply to this comment]

    Katie Reply:

    Stacy,
    The flour is unsoaked, I know. It’s an adaptation on a recipe that includes flour. I am guessing it would be fine without it completely and will try that someday! I tweak this poor recipe every time I make it…
    :) Katie

    [Reply to this comment]

  • Elizabeth

    I have a baked oatmeal recipe that’s really good. It has you soak overnight 2 c. oatmeal with 1 c. yogurt and 1/2 c. water. Then you mix it up with eggs and whatnot in the morning and bake. My question is that to reduce the amount of phytates – do you think I should add just a little bit of whole wheat flour with the yogurt, oatmeal and water???

    [Reply to this comment]

    Katie Reply:

    Yep! That’s exactly what I did with Kelly (Kitchen Kop)’s baked oatmeal recipe, and you don’t even notice it. Supposed to be 10% or something, so a bit less than 1/4 cup will suffice. :) Katie

    [Reply to this comment]

  • Gopika

    You have such divine recipes. You obviously put a lot of care into getting the final result just right, so I hope you are open to a gentle suggestion: Please list the ingredients in the order that they are used.

    [Reply to this comment]

    Katie Reply:

    Gopika,
    Thank you, what a gentle comment! You are so right, and that’s a lesson I’ve learned since this snacks ebook. It’s one of my goals for the new beans book – to get all the ingredients easy to follow! Thanks! :) Katie

    [Reply to this comment]

  • Amy

    I just happened onto your website through a link from The Happy Housewife. My very picky 6-year-old came home from school yesterday and asked me to buy him some Sunbelt Fudge Dipped Chewy Granola Bars (chocolate chip).

    I was wondering if you’d ever tried anything like that on yours? Also, what is the best way to get them to the chewy consistency?

    Thanks! I can’t wait to try out your recipe. :)

    [Reply to this comment]

    Katie Reply:

    Amy,
    Welcome! These bars are automatically chewy, so you’re good there. I haven’t tried out fudge-dipped – I would think melted chocolate chips would be a start, but that would be a bit crackly instead of fudgy. Maybe adding coconut oil to the melted chocolate…that’s where I’d start!

    Enjoy! :) Katie

    [Reply to this comment]

  • Debbie

    I’ve stumbled upon your site based on my decision to go all organic/natural… I’m SO ready to try this recipe, just a matter of getting ingredients ready. I’m a single divorced mom of one with week to week custody, so it’s just me one week and me and him every other week. I know granola needs whey, but seems we have to go the route you posted – so I don’t know I can go through ALL of this and it get used up in my household. So, I guess we need to get the whey from the yogurt and not any of the powdered form?

    [Reply to this comment]

    Katie Reply:

    Debbie,
    Since I just answered your Q over at the whey post, it sounds like you totally figured this out. The bars will keep plenty long enough for even a few weeks, and they can be refrigerated. Good luck on your big changes – but don’t beat yourself up if it seems like too much all at once. This site is all about the baby steps, so I hope you find great support here! :) Katie

    [Reply to this comment]

  • Beth

    Sorry to bother you with another question, (I’m everywhere!)….So say that I don’t feel up to soaking the oats, will this recipe still work with just regular rolled oats?

    [Reply to this comment]

    Katie Reply:

    Beth,
    It should, yes! It’s based on my original granola bars here: http://www.kitchenstewardship.com/2009/06/16/recipe-connection-granola-and-granola-bars/
    but is a different way to hold them together. :) Katie

    [Reply to this comment]

  • Soaked Oat Granola Bars « Unbought Delicacies

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  • Heather via Facebook

    Think I found it! :)

    [Reply to this comment]

  • Hailey via Facebook

    Ditto, LOL. There isnt a MSG function on your page either . I would love to be your product tester. I have to convert everything to Gluten free( which is super easy), so I will be happy to share that conversion with you too after I test it :)

    [Reply to this comment]

  • Sarah H

    What the heck is sucanat and is it necessary? I have never heard of the stuff, which I think is a first for me in a recipe. I’m excited to try these.

    [Reply to this comment]

    Katie Reply:

    Sarah,
    Sucanat is just unrefined cane sugar – you can always use brown sugar instead OR try the all honey version mentioned further down in the variations. More here: http://www.kitchenstewardship.com/2011/08/10/a-sweet-sweet-summer-unrefined-dehydrated-whole-cane-sugar-sucanat-rapadura-panela-and-muscovado/
    (And so sorry I took so long to reply; my
    comments got out of hand as I finished up the second edition of this book!)
    :) Katie

    [Reply to this comment]

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  • Shauna Perez

    I am making these with the gluten free version in Healthy Snacks to Go (Ver. 2). I am having trouble with using peanut butter. The mixture scorches if I add it during cooking. If I wait til after cooking, they do not stick together well. How do you do it?

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Shauna,
    Hmmm, I don’t know that I ever made GF AND peanut butter, so maybe you’re entering new ground. I found that the bars were crumbly with less (wheat) flour, so maybe with GF flour and PB you need to add some xanthan gum or psyl. husk? Cooking the honey/butter long enough is another key to getting them to stick together, and the “retoast” usually fixes other errors. Sorry I basically gave you a “you have to experiment a little” answer, but I can’t remember if I ever personally tried GF and PB together…

    :) Katie

    [Reply to this comment]

  • Losing the Baby Weight | Hellobee

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  • Teresa

    I tried these and they are wonderful… but I’m trying to avoid oats (not good on my tummy right now). So this time I used sprouted, dehydrated buckwheat and subbed coconut sugar for the sucanat. Delicious!!

    [Reply to this comment]

    Katie Kimball @ Kitchen Stewardship Reply:

    Teresa,
    I’m so excited that you shared this! I love making crispy buckwheat like that, but I never know how to use it except as a yogurt topping or whizzed into bread crumb substitutes…Yay! I’ll have to try buckwheatie granola bars…. :) Katie

    [Reply to this comment]

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Welcome!  Meet Katie.

I embrace butter. I make homemade yogurt. I eat traditional real food – plants and animals that God created, not products of plants where food scientists work. Here at Kitchen Stewardship, I share how I strive to be a good steward of my family's nutrition, the environment, and our budget, all without spending every second in the kitchen. Learn more about the mission of KS here.

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