Introduction:
These homemade granola bars are a perfect snack for any time of day! Packed with nuts, seeds, and dried fruits, they are not only delicious but also nutritious. The best part is you can customize them to your liking by adding your favorite ingredients.
Preparation time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes | Serves: 12 bars
Ingredients:
- 2 cups rolled oats
- 1/2 cup chopped nuts (almonds, walnuts, pecans)
- 1/4 cup seeds (pumpkin, sunflower)
- 1/4 cup dried fruit (raisins, cranberries, apricots)
- 1/4 cup honey
- 1/4 cup maple syrup
- 1/4 cup nut butter (almond, peanut)
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- 1/4 tsp salt
Instructions:
- Preheat the oven to 350°F and line a baking pan with parchment paper.
- In a large bowl, combine oats, nuts, seeds, and dried fruit.
- In a small saucepan, heat honey, maple syrup, nut butter, vanilla extract, cinnamon, and salt until well combined.
- Pour the wet mixture over the dry ingredients and mix until everything is well coated.
- Press the mixture into the prepared baking pan and bake for 20 minutes, or until golden brown.
- Let cool completely before cutting into bars.
- Store in an airtight container for up to a week.
Nutrition Information:
Calories: 200 || Carbohydrates: 25g || Protein: 5g || Fat: 10g || Fiber: 3g
What I Love About This Recipe?
- Easy to make with simple ingredients.
- Customizable to suit your taste preferences.
- Perfect for on-the-go snacking or a quick breakfast.
- Nutritious and delicious for the whole family to enjoy.
- A great way to avoid store-bought granola bars with added sugars and preservatives.
What To Avoid While Making this Recipe?
- Avoid over-baking the bars to prevent them from becoming too hard.
- Avoid adding too much liquid ingredients, as it can make the bars soggy.
- Avoid using expired or stale nuts, seeds, or dried fruits.
- Avoid skipping the step of letting the bars cool before cutting, as they may fall apart.
- Avoid storing the bars in a humid environment, as they can lose their crunchiness.