Sunday, September 18, 2011

The BEST Homemade Granola Bars

I previously posted another granola bar recipe that I really like, but this one has totally replaced it in my kitchen. They are just the right balance between chewy and crispy, and they freeze great if you can manage to keep any around long enough. They disappear quickly around here. I've been making double the recipe (two pans), cutting them and freezing them in snack sized ziplocks. My 2nd grader loves them and can grab one out herself and stick it in her backpack for mid-morning snack time at school.

I slightly changed the original recipe, decreasing the peanut butter and adding some regular butter/margarine to make them a little less rich/dense. Thanks to my sister-in-law Tiffany for fabulous original recipe!

Granola Bars


2 & 1/2 c. oats

2 c. rice crispies

1/4 c. nuts (almonds, pecans, peanuts, etc.)*

1/4 c. flax seed or wheat germ*

1/4 c. shredded coconut*

1/2 teaspoon salt

2/3 c. brown sugar

2/3 c. honey

1/4 c. peanut butter

1/4 c. butter or margarine

1 teaspoon vanilla

*You can use whatever you want for all three of these 1/4 cups. Some ideas to consider: raisins, Craisins, a second nut, mini chocolate chips, etc. If you choose to put in chocolate chips, reserve them and press them into the top after you have spread the bars into the pan - otherwise they will melt right in. I often do the three ingredients listed and in addition press in chocolate chips at the end.

Grease or line a 9x13 pan. In large bowl mix the oats, rice crispies, salt, nuts, flax seed, and coconut. Set aside.

Measure the brown sugar, honey, and peanut butter into a small saucepan. Stirring, bring these to a boil. Boil for about a minute. If you boil too long, the bars will be too crispy (in my opinion--some people may like them crispier).Remove from heat and stir in the vanilla.

Dump the gooey stuff into the dry stuff and stir. Press it into your pan. Let them cool, then cut into bars.