Healthy Chewy Granola Bars with Oats, Seeds & Honey
Wholesome, chewy, and naturally sweet healthy snack bars made with oats, seeds, nuts, and honey.
Ingredients
Ingredients
- 2 cups rolled oats
- 1/4 cup pumpkin seeds pepitas
- 1/4 cup sunflower seeds
- 1/2 cup chopped mixed nuts almonds, cashews, or walnuts
- 1/3 cup dried cranberries
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/3 cup honey
- 3 tablespoons coconut oil
- 1 teaspoon vanilla bean paste
- 2 tablespoons chia seeds or flaxseeds
- 2 tablespoons mini dark chocolate chips
Instructions
- Preheat the oven to 350°F. Line an 8x8 inch baking pan with parchment paper, leaving some overhang on two sides.
- Spread the rolled oats, pumpkin seeds, sunflower seeds, and chopped nuts in an even layer on a baking sheet.
- Bake the oat and seed mixture for 8 to 10 minutes, stirring once, until lightly golden and fragrant. Remove from the oven and let sit for 2 to 3 minutes.
- While the oats toast, place the honey and coconut oil in a small saucepan over low heat. Warm, stirring, until the coconut oil melts and the mixture is smooth.
- Remove the saucepan from the heat and stir in the vanilla bean paste and ground cinnamon.
- Transfer the warm toasted oat and seed mixture to a large mixing bowl. Add the salt, chia or flaxseeds, dried cranberries, and mini dark chocolate chips.
- Pour the warm honey mixture over the dry ingredients and stir until everything is evenly coated and the mixture looks shiny and cohesive.
- Scrape the granola mixture into the prepared 8x8 inch pan. Press it firmly into an even layer using the back of a spoon, a flat measuring cup, or damp hands, pressing especially well at the edges and corners.
- Cover the pan and refrigerate for at least 1 hour, or until the mixture is firm and set.
- Use the parchment overhang to lift the chilled slab from the pan onto a cutting board.
- Cut into 12 bars with a sharp knife, wiping the blade between cuts for clean edges.
- Store the granola bars in an airtight container at room temperature for up to 4 days, or in the refrigerator for up to 2 weeks.
Notes
- Pressing the mixture very firmly into the pan helps the bars hold together and stay chewy instead of crumbly.
- For a vegan version, use maple syrup instead of honey and be sure your chocolate chips are dairy free.
- If your kitchen is warm, store the bars in the refrigerator so the coconut oil and honey stay firm.
- You can swap the dried cranberries for raisins, chopped dried apricots, or other dried fruit, keeping the same total amount.
- For a vegan version, use maple syrup instead of honey and be sure your chocolate chips are dairy free.
- If your kitchen is warm, store the bars in the refrigerator so the coconut oil and honey stay firm.
- You can swap the dried cranberries for raisins, chopped dried apricots, or other dried fruit, keeping the same total amount.