More times than I can count, I have tried & failed to make homemade granola bars that actually stick together. Usually I end up with a really delicious crumbly mess. Which means, I’ve made lots of really great yogurt toppings, but nothing I can pack in a lunchbox or taking on a hike.
But, finally I broke the code!
A homemade granola bar recipe that actually stays a bar and is totally yummy. Portable and versatile too. Change up the fruit and nut combo any way you like. Try sprinkling the top with some mini chocolate chips if you want something a little bit sweeter. Plus, I’ve made this granola bar recipe both raw or toasted. Both hold up really well, but the toasted version is a little firmer and the raw, uncooked is definitely chewy and soft.
Without further ado, I present to you…
Homemade Granola Bars
Perfectly portable snack that can be made raw or toasted. Change up the fruit and nut combinations for variety.
- 1 cup soft dates pitted
- 1.5 cups rolled oats
- 1.5 cups brown crispy rice cereal
- 1/2 cup almond slivers
- 1/2 cup raisins
- 1.5 tsp cinnamon optional
- 1/4 cup honey or maple syrup
- 1/4 cup peanut butter
Line an 8x8 baking pan with parchment paper. Preheat oven to 350F if making the toasted version of the granola bars.
Process dates in a food processor until smooth.
Stir together oats, rice cereal, almond slivers, raisins, and cinnamon (if using) in a separate bowl. Add dates on top, but don't worry about mixing dates in just yet.
Combine honey and peanut butter. Heat a little on stove or in microwave if necessary. Pour honey mixture over oat mixture
Use hands to mix all ingredients together until well combined. Press mixture very firmly into 8x8 pan. A piece of parchment or plastic wrap can be used on top of bars to keep mixture from sticking to your hands.
Either refrigerate for 15 minutes before cutting into bars OR bake for 15 minutes in preheated oven. Allow to cool before cutting into bars.
Store at room temperature in sealed container for up to 4 weeks.