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Homemade Chewy Granola Bars

Homemade Chewy Granola Bars

These homemade granola bars are so much better than what you can buy at the store, especially since you can substitute for your favorite dried fruit or nuts. Feel free to add your favorite dried fruit, nuts or chocolate to these – it’s completely up to you!

Makes 12 bars

YOU WILL NEED

2 1/2 cups (230 grams) old fashioned rolled oats

1/2 cup (80 grams) whole almonds, coarsely chopped

1/3 cup (113 grams) honey

1/4 cup (56 grams) unsalted butter, cut into pieces

1/4 cup (50 grams) packed light brown sugar

1/2 teaspoon vanilla extract

1/4 teaspoon kosher salt

1/2 cup (60 grams) dried cranberries, coarsely chopped

1/4 cup plus 2 tablespoons (65 grams) mini chocolate chips

 

DIRECTIONS:

TOAST OATS AND NUTS

Heat oven to 350 degrees F. Line bottom and sides of a 8-inch or 9-inch square pan with aluminum foil. Then lightly oil or spray with cooking spray.

Add oats and almonds to a small baking sheet then bake 5 minutes, stir and bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl.

 

MAKE BARS

Combine butter, honey, brown sugar, vanilla extract and the salt in a small saucepan over medium heat. Cook, stirring occasionally until butter melts and the sugar completely dissolves.

Pour butter mixture in to bowl with toasted oats and almonds. Mix well. Let cool about 5 minutes then add cranberries and a 1/4 cup of the mini chocolate chips. Stir to combine. (The chocolate chips will most likely melt a little. This is fine, they turn into glue and help to hold the bars together).

Transfer oat mixture to lined pan then use a rubber spatula or damp finger tips to firmly press the mixture into the pan. (Press hard here, this way the bars will stay together once cooled and cut — We press for about one minute to be extra safe).

Scatter remaining 2 tablespoons of chocolate chips over pressed granola mixture then use a rubber spatula to gently press them into the top. Cover then refrigerate at least 2 hours. Remove block of granola mixture from pan then peel away aluminum foil. Cut into 12 bars.

Store bars in an airtight container for up to one week. For the softest bars, keep at room temperature. For slightly harder bars, store in the fridge.

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