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easy granola bar recipe
- Total Time: 170 minutes
- Yield: 16 bars 1x
- Diet: General
Description
These wholesome, high-protein granola bars feature a chewy oat and nut base combined with a rich salted caramel swirl, perfect for a family-friendly snack or meal prep.
Ingredients
- 200 g old-fashioned rolled oats (do not substitute instant oats)
- 100 g chopped mixed nuts (almonds, pecans, cashews)
- 50 g pumpkin seeds (pepitas)
- 30 g unsweetened shredded coconut
- 120 ml pure maple syrup
- 120 g creamy almond butter (or peanut butter)
- 60 ml refined coconut oil, melted (or unsalted butter)
- 5 ml alcohol-free vanilla extract
- 2.5 ml fine sea salt
- 100 g granulated sugar
- 60 ml water
- 120 ml heavy cream
- 30 g unsalted butter
- 2.5 ml flaky sea salt, plus extra for garnish
Instructions
- Prepare Pan and Oven: Preheat the oven to 160°C (325°F) and line an 8×8 inch baking pan with parchment paper, allowing overhang. Lightly grease the parchment paper.
- Combine Dry Ingredients: In a large mixing bowl, stir together the rolled oats, chopped mixed nuts, pumpkin seeds, and shredded coconut.
- Prepare Wet Binder: In a separate bowl, warm the maple syrup, almond butter, melted coconut oil, vanilla extract, and fine sea salt until smooth and combined.
- Mix and Press Granola: Pour the warm wet ingredients over the dry mixture. Mix thoroughly until all ingredients are evenly coated. Press the mixture very firmly into the prepared baking pan.
- Make Salted Caramel: In a heavy saucepan, dissolve the granulated sugar in the water over medium-high heat, then cook without stirring until it turns an amber color. Remove from heat and carefully stir in the pre-warmed heavy cream and butter, then add the flaky sea salt.
- Swirl and Bake: Pour the warm salted caramel evenly over the pressed granola mixture. Gently swirl the caramel into the top layer using a knife or skewer. Bake for 25-30 minutes, or until the edges are golden brown.
- Cool Completely: Remove from oven and allow to cool completely in the pan on a wire rack for at least 2 hours. Refrigerate for 1 hour to expedite setting if needed.
- Cut and Serve: Use the parchment overhangs to lift the slab out of the pan. Cut into 12-16 bars and sprinkle with extra flaky sea salt before serving.
Notes
For best results, press the granola mixture very firmly into the pan to ensure it holds together and doesn’t crumble. Allow the bars to cool completely for at least 2 hours before cutting to ensure they set properly. Store in an airtight container for up to 3 days at room temperature or up to 2 weeks refrigerated.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280 kcal
- Sugar: 18 g
- Sodium: 120 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 10 mg