Granola bars are so easy to make and I have a few recipes that I rotate with. This lightly sweet honey oat granola bar doesn't last long around our home. It makes 16 bars. Feel free to substitute the chocolate chips for dried fruit. It is versatile to use what you have on hand at home. If you don't have ground flax seed but have wheat germ, use that.
- 2 1/2 cups of large flake oats
- 1/2 cup of sliced almonds or your favorite nuts
- 1/2 cup ground flaxseed
- 1 cup chocolate chips (I used half white and half semi sweet)
- 1/4 cup pumpkin seeds
- 1/4 cup unsweetened coconut
- 2 Tablespoons brown sugar
- 1/2 teaspoon salt
- 1/2 cup liquid honey
- 1/2 cup coconut oil, melted (vegetable oil works too)
- 2 large egg whites, whisked til frothy
- Line a 9x13 inch pan (I used a metal one) with parchment paper, leaving some overlap the edges for easy removal. Spray with cooking spray.
- Sprinkle the oats and nuts on another unlined baking sheet and toast them in a 325 degree oven for 10-12 minutes, stirring occasionally until lightly toasted. When done put the mixture into a large mixing bowl and allow to cool completely.
- When the oat and nuts have cooled, add remaining dry ingredients.
- Pour over the oat mixture the honey, coconut oil and eggs whites.
- Stir until everything is well coated.
- Transfer the mixture to the lined pan, and with wet hands firmly press into an even layer. It needs to be pressed down well for it to hold its shape after it is cut.
- Bake the granola bars for 30-35 minutes @ 325 and it is golden brown.
- Use the parchment paper to transfer to a cutting board cool completely and cut into bars.
- Wrap each one individually and freeze or in a sealed container and store in the fridge for about a week.