I’ve been searching for years for a granola recipe that is similar to the one my mom made when I was a kid that we loved so much, chewy and crunchy, sweet but not too sweet… I finally found it! The awesome thing about this recipe is that you can make it into either granola or granola bars, or both! And it’s so easy to make these gluten, dairy and nut free, even vegan!
You can find the original recipe here, she has some great variation ideas for this granola bar. I tweaked my bars to the granola bar recipe that I’m sharing here with you. These granola bars are so quick to throw together and they taste fantastic! They are incredibly versatile as you can use any mix-ins you choose and are an easy item to pack along for trips.
I made a batch of these to take with us camping this weekend. I figure it’s the perfect snack to keep blood sugars elevated and moods positive while spending quality time out in the great outdoors. Somehow it always makes me so much more hungry than normal! Check out my post 8 Ways to Make Camping with Children Super Simple for ideas on how to simplify your next camping trip, and don’t forget to throw together some Herbal Healing Salve to pack in your First Aid Kit!
Whether an after school snack, part of your snack box for your family vacation before school starts back up or for breakfast, these granola bars are a recipe you’re not gonna wanna miss out on!
Here’s what you’ll need to make them.
The Best Chewy Granola Bars
- 6 c. Quick oats
- 1/2 c.Coconut oil
- 1/2 c. Honey or Maple syrup
- 1/3 c. Sugar
- 1/2 c. Shredded coconut
- 3/4 c. Mix-ins (see note for ideas)*
- 1/4 c. Chia seeds
- 2 Tbsp Water
- 1/2 tsp Salt
- 1 Tbsp Vanilla extract
Makes 32 bars
Preheat the oven to 350. Mix shredded coconut and oats in a large metal bowl before spreading on a cookie sheet. You want it to be a thin layer, you may have to use 2–3 cookie sheets for this. Stir in the Chia seeds.
While the oats are toasting, melt together honey, sugar, and coconut oil in a 2-quart sauce pan on medium heat, bring to a boil then remove it from heat and stir in salt and vanilla extract.
Add the wet ingredients to the dry ingredients and stir until thoroughly coated. Make sure there are no dry oats left.
Cool for a few minutes before adding mix-ins.
Spray or grease a 9x13 cake pan and press the mixture as firmly as possible. There will probably be some oat mixture left over and you can use this to spread on a cookie sheet for granola (pop back in the oven for about 15 minutes) or to make a second pan of bars.
Freeze until firm then cut into 16 bars.
*Notes: Other mix-in ideas (add instead of or with the chocolate chips)
- Dried fruit (Raisins, fig pieces, dates, apricots)
- Seeds (Flax, pumpkin, sunflower, hemp)
- Reese’s Pieces
- Chocolate or other baking chips
- Peanut butter (melt this with the liquid ingredients),
- Protein Powder
These keep well in the freezer. Store in an airtight container.
A note to those who are gluten-free, make sure that your oats are specifically labeled as gluten-free! Even though oats are naturally gluten free, they are often contaminated by being processed with other grains that do contain gluten such as wheat.
We were preparing supper at our friends campsite and I took these out as we were waiting for our Hobo Dinners to cook. Everyone raved about it and one man who won’t eat granola, even had 3rds!
This is some of the best granola I’ve had. It’s especially good with plain yogurt and blueberries!
What’s your favorite granola recipe? I would love to hear how you tweaked this recipe or your success photos! And of course, don’t forget to share it with your friends and pin it for later!