Grab and Go Granola Bars
Granola bars are the perfect afternoon snack or breakfast on the go, and enjoyed by people of all ages. But the good ones can be quite expensive! Not only is this recipe better than any granola bar I ever purchased, but they go a long way and stay fresh for at least one week!
Since I discovered this delicious recipe I haven’t purchased a single granola bar from a store and I am confident that if you try this recipe, you won’t be either. It seems like a lot of ingredients but once you have them on hand, they will be in your pantry and ready for your second and third batch, which you are certain to make. Like anything homemade, the end result is superior to anything store bought.
Feaster’s Tip:
Make sure to use a sharp, strong knife when you cut the Granola into bars.
Granola Bars
Ingredients
- 2 cups old-fashioned oatmeal
- 1 cup sliced almonds
- 1 cup shredded coconut loosely packed
- 1/2 cup toasted wheat germ
- 3 tablespoons unsalted butter
- 2/3 cup honey
- 1/4 cup light brown sugar lightly packed
- 1 1/2 teaspoons pure vanilla extract
- 1/4 teaspoon kosher salt
- 1 cup rough chopped dried cranberries
- 1/2 cup dried wild blueberries
Instructions
- Preheat the oven to 350 degrees. Line a sheet pan with parchment paper.
- Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Don’t burn it! Transfer the mixture to a large mixing bowl and stir in the wheat germ. Reduce oven temp to 300 degrees F.
- Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat. Cook and stir for a minute then pour over the toasted oatmeal mixture. Add the fruit and mix well.
- Pour the mixture into the prepared pan. Dampen your fingers and lightly press the mixture evenly into the pan into the thickness and shape you want. (I like half inch deep.) Bake for 25 to 30 minutes, until light golden brown. Cool for at least 3 hours at room temperature before cutting into squares with a sharp, sharp knife. (I like to let it sit for about 5-6 hours.) Store in an airtight container with parchment in between the layers. Serve at room temperature.
