Homemade Granola Bars

Susannah Brinkley

These homemade granola bars come together with pantry staples and a couple hours in the fridge — no oven required.

Course Breakfast

Cuisine American

Prep Time 15

Refrigeration 2

Total Time 2 15

Servings bars

Calories 284kcal

Author Susannah Brinkley

Line an 8x8-inch (20x20 cm) baking pan with parchment paper, leaving overhang for easy lifting.
In a large bowl, combine rolled oats, crisp rice cereal, ground flaxseed, chopped nuts, salt and mini chocolate chips. Stir to evenly distribute.
2½ cups old-fashioned rolled oats, ½ cup crisp rice cereal, ¼ cup ground flaxseed, ½ teaspoon salt, ½ cup mini chocolate chips, ¼ cup chopped nuts
In a small saucepan over medium-low heat, warm honey, almond butter and coconut oil until fully melted and smooth. Do not boil. Remove from heat and stir in vanilla extract.
½ cup honey, ½ cup almond butter, ¼ cup coconut oil, 1 teaspoon vanilla extract
Pour the warm mixture over the dry ingredients and stir until everything is well coated.
Transfer mixture into the prepared pan and press down very firmly using the back of a spoon, the bottom of a glass or the bottom of a measuring cup. Compacting tightly is key for clean slices. If desired, add other toppings and press into place.
Refrigerate for at least 2 hours, or until fully set.
Lift out using parchment overhang and slice into 12 bars.

Store in an airtight container in the refrigerator up to one week. Bars can be frozen for up to two months.

Homemade granola bars are best kept chilled for firm texture — they soften quickly at room temperature.

Find more recipes at feastandwest.com