I’m not sure when I decided that I wanted to try my hand at granola bars. It could have been when I was at the grocery store debating whether it was worth the money. Or at the fact that they disappear in our house in seconds flat. OR that I have a hard time finding ones that are actually safe and edible for me.
Whatever the reasoning was, I was in.
And I have to say that this first attempt was fairly good. They are a little too sweet for my taste (which is saying something). But overall, they have a nice chew to them and have a good ratio of oats to fruit.
I definitely want to play around with the amount of sugar in the next batch (omitting the raw sugar). And use dried cherries or apricots (or both!) and sunflower seeds. Just writing that makes me want to go start another batch.
Have you ever made your own granola bars? What are your favorite flavor combinations?
Homemade Granola Bars
- 1 2/3 cups quick rolled oats
- 1/2 cup raw sugar
- 1/3 cup oats processed till finely ground in a food processor or blender
- 1/2 tsp salt
- 1 cup raisins
- 1 tsp vanilla extract
- 6 tbs melted earth balance
- 1/4 cup brown rice syrup
- 1 tbs water
Preheat the oven to 350°F.
Line an 8″ x 8″ x 2″ pan in one direction with parchment paper, allowing it to go up the opposing sides.
Lightly grease the parchment paper and the exposed pan, or coat with a non-stick spray. Set aside.
Stir together all the dry ingredients, including the fruit and nuts.
In a separate bowl, whisk together the vanilla, melted butter or oil, liquid sweeteners and water.
Toss the wet ingredients with the dry until the mixture is evenly crumbly.
Spread in the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (A piece of plastic wrap or parchment paper can help with this, as you press down on the back of it.)
Bake the bars for 30 to 40 minutes, until they’re brown around the edges.
Cool the bars in their pan for at least 20 minutes.
Remove from pan and place on a cooling rack and let cool completely.
Once cool, use a serrated knife (or bench knife) to cut the bars into squares.
To store, place in a tupperware and seal tightly.