homemade granola bars

Tired of the same granola bar everyday? Tired of all the mysterious ingredients packed in your afternoon snack? This recipe from The Kitchen Sink Recipes features two kinds of nuts and seeds, and makes a mean granola bar.

These are extremely easy to throw together and the recipe calls for many pantry staples, so a trip to the store may not be necessary!

You will need:
2 1/2 cups rolled oats
1/2 cup shredded coconut (i left this out)
1/2 cup pepitas
1/4 cup flax seeds
1/4 cup sesame seeds
1 cup whole almonds (or other nut)
1 teaspoon sea salt
1 teaspoon cinnamon
1 teaspoon vanilla
1/4 cup honey*
1/4 cup natural peanut butter*
1/4 cup brown sugar
1 cup dried cranberries (or other dried fruit)

Preheat the oven to 325. Line a rimmed baking sheet with parchment paper. Next, line a square baking pan (8 or 9 inches) with two perpendicular sheets of parchment paper that are long enough to leave an overhang. The sheets will form a “basket” for you to lift out the sheet of granola, before you cut it into bars.

Combine the oats, coconut, seeds and nuts; spread out evenly on the rimmed baking sheet and toast for 15 minutes.


When the oat mixture has been toasting for about 10 minutes, combine the honey, peanut butter, brown sugar, salt, cinnamon and vanilla in a medium sauce pan over medium-low heat, stirring to dissolve the sugar. If the sugar dissolves before the oat mixture is done toasting, reduce the heat to low.


When the oat mixture is done toasting, transfer it to a large bowl and add the honey mixture and fruit; stir to incorporate.


Spread the mixture in the prepared square pan, using the back of a wooden spoon or bottom of a measuring cup to press the mixture into the pan and create a smooth, even surface. Bake the granola mixture for 30 minutes. Remove the pan from the oven and let it cool completely on a wire rack.


Using your parchment “handles,” lift the granola sheet out of the pan and onto a cutting board. Using a large sharp knife, Cut the sheet into one-inch wide bars. Next, cut the series of bars in half, lengthwise. Store in an airtight container.

*Be sure to let these bars cool completely before you start cutting them up.