Have you ever made your own granola bars? I stumbled upon this recipe awhile back and have been meaning to try them out. I found the perfect reason to do it this past weekend. I was scrambling to make something quick for a potluck on Saturday that would be no-fuss and somewhat healthy. I was tired on Friday and not feeling too ambitious – this recipe was it - it was perfect! Overall the prep took maybe 10 minutes (not even) and only required me to have to buy a couple ingredients (cereal).
These bars are great as a snack or a treat to bring to a party in lieu of a traditional cookie bar. I’m very excited to try making this recipe my own by adding some of my favorites. Up next, I’m thinking coconut flakes! YUM
Servings size: 20-24 mini-bars or 10-12 bigger bars depending on how you cut them – I recommend making them smaller to help control portion sizes.
- 1 cup whole grain puffed rice cereal
- 2 cups rolled oats
- 1/8 cup chia seeds
- 1/8 cup ground flax seeds
- 1/3 cup honey
- 1/3 cup cashew butter (or any nutty butter)
- 1/4 cup brown sugar
- 1 tsp vanilla extract
- chocolate chips or other toppings – dried fruits, nuts, coconut flakes, etc.
- Parchment paper
- 8 x 8 pan
- Line 8 x 8 pan, with some parchment paper (see photo above) – set aside.
- In a medium bowl, mix together: cereal, oats, and seeds – set aside.
- In a sauce pan on medium-high heat, stir together honey, butter, sugar. (Keep stirring to avoid sticking to pan).
- Once honey, butter, and sugar melt together to make sauce (maybe 2-3 minutes), take off heat and mix in the vanilla. Yum! You’re almost done!
- Pour sauce over cereal, oats, seeds and mix until all ingredients are well covered. Tip: If you are adding a lot of extra toppings/ingredients you may notice you need some more sauce – just make sure to add a little more honey/nut-butter in step 3.
- Pack and flatten granola mixture into 8 x8 pan.
- Add chocolate chips to cover to your liking or any other toppings of your choice.
- Pack it down (I used a potato masher) so the bars stay nice and flat and the toppings are smooshed in real good.
- Refrigerate for 30 minutes to set/harden.
- After set, cut bars into any size you’d like and serve away!
Tip for storage: Wrap well in air-tight container. After cutting bars I used a few pieces of saran wrap and placed them in a plastic container and kept them in the fridge overnight. They stayed nice and fresh for the next day. I also made a second batch and let them sit out room temperature in the container overnight. They still stayed fresh. In all honesty, you won’t need to worry about storing them for much longer than a few days because they will get eaten quickly
I hope you enjoy this recipe as much as my family and friends did!