These are the bars that do not crumble into dust at the bottom of a backpack. They hold together like the best kind of plans — simple, steady, and reliable when you need them.
\n\n\n\nI started making these because store-bought granola bars cost a small fortune and half the ingredients sound like a chemistry experiment. These are oats, peanut butter, honey, and chocolate. That is it. My kids cannot tell the difference, except that these taste better and they get to add whatever mix-ins they want.
\n\n\n\nThe secret is pressing them down hard — really hard — into the pan. If you skip this step, they fall apart. But if you pack them tight and give them time in the fridge, they hold together perfectly. I make a batch every Sunday night and they last through Friday.
Homemade Granola Bars
Ingredients
Method
- Line an 8×8 or 9×9 inch baking pan with parchment paper, leaving overhang on the sides for easy removal.
- In a medium saucepan over low heat, combine the honey, peanut butter, and coconut oil. Stir until melted and smooth. Remove from heat and stir in the vanilla.
- In a large bowl, combine the oats, flaxseed, chocolate chips, cranberries, and salt.
- Pour the warm peanut butter mixture over the dry ingredients and stir until everything is well coated.
- Transfer the mixture to the prepared pan. Press down firmly and evenly using a rubber spatula or the bottom of a measuring cup. Really pack it in — this is what keeps the bars from crumbling.
- Refrigerate for at least 1 hour until firm. Use the parchment overhang to lift out of the pan, then cut into 12 bars.
