Healthy Homemade Granola Bars

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www.theconsciousplantkitchen.com

These Homemade Granola Bars are easy, no-bake granola bars made with 4 basic ingredients. You can add a few more ingredients for flavors like chopped nuts, dried fruits, or a touch of vanilla.

You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/healthy-homemade-granola-bars/ or scan the QR code here ➡️

Prep Time10

Fridge3

Total Time3 10

Servings: bars

Calories: 194.5kcal

Author: Carine Claudepierre

Ingredients

½ cup Peanut Butter (note 1)
⅓ cup Maple Syrup (note 2)
1 ¼ cup Old-Fashioned Rolled Oats (note 3)
3 tablespoons Flaxseed Meal (note 4)

Optional

US Customary - Metric

Instructions

Line a 9-inch x 6-inch loaf pan with a large piece of parchment paper so it hangs on the sides. Set aside.
Preheat the oven to 325 °F (160 °C). Line a large baking sheet with parchment paper. Set aside.
Pour oats and nuts on the prepared baking sheet. Spread it in a single layer and roast it for 12 minutes, stirring after 6 minutes.
Let the oats cool down for 10 minutes at room temperature if you don't add chocolate chips to the bars. If you plan to add the chocolate chips, let it cool down for 1 hour at room temperature or the warm oats/nuts mixture will melt the chocolate chips when you fold them into the batter.
In a large mixing bowl, add peanut butter, maple syrup, and vanilla extract if used.
Stir with a rubber spatula until smooth and creamy.
Stir in the oats and flaxseed meal, until it forms a sticky dough.
If you want to add chocolate chips, chopped nuts, or any dried fruits, fold them in now and stir to incorporate.
Place the sticky batter in the pan, and press firmly with the back of a rubber spatula to pack into the pan.
Pop the pan in the fridge for at least 3 hours, or overnight before cutting. They set and harden in the fridge with time.
Remove the bar from the pan and transfer them to a chopping board. Use a sharp knife to cut into 8 bars.

Notes

Note 1: You can also swap for almond butter or sunflower seed butter if nut-free.

Note 2: You can use other liquid sweeteners like agave syrup or coconut nectar.

Note 3: Feel free to use raw oats if preferred. I digest roasted oats better and the flavors and crunch is way better roasted.

Note 4: Flaxseed meal firms up the bar adding fiber and texture. You can swap for ground chia seeds.

Note 5: If you add chocolate chips, your oats and nuts must be cold or they will melt the chocolate chips in the batter.

Storage: Store the bars in a sealed container in the fridge for up to days or freeze them for up to 1 month. Thaw it in the fridge the day before.

Nutrition