Granola bars are a breakfast champion. Tasty, crunchy, nutritious and easy to eat on the go. I love making them homemade, because I can totally customize what I put in them, as well as what I leave out (including preservatives and added sugars).
This recipe is for my breakfast superfood LOADED granola bars. They’ve got everything but the kitchen sink — nuts, fruit, oats, seeds, honey, maple…all roasted to golden perfection in the oven. The end result, crunchy, but still chewy, sweet, salty, flavorful bars full of vitamins and minerals.
The batch is easy to whip up, and they store nicely for grab and go breakfasts for up to 2 weeks (that is, if they even last that long.) And like so many of my recipes, it’s so easy to customize this. Use whatever nuts you like, whatever fruit you like, throw in chocolate chips if you want, or rice cereal, the list goes on.
Be mindful of what you’re putting in your body starting from your first meal of the day with these yummy, and very healthy, all natural granola bars.
Homemade Loaded Granola Bars
- 2 cups roasted, unsalted mixed nuts (I like to use almonds, cashews, hazelnuts, pecans and brazil nuts)
- 1 cup dried fruit (I like to use cranberries)
- 2 cups oats divided
- 1/2 cup pumpkin seeds
- 1/4 cup flax seeds
- 1/4 cup chia seeds
- 1/2 cup unsweetened shredded coconut
- 1 tsp cinnamon
- 2 tsp salt
- 4 tbsp olive oil
- 1/2 cup almond butter
- 1/2 cup honey
- 1/2 cup maple syrup
- 2 tsp vanilla
- Preheat the oven to 300F. Line a rimmed baking sheet with foil or parchment paper and coat well with nonstick cooking spray.
- Pulse 1 cup of the oats and the mixed nuts in a food processor a few times until roughly chopped, with a thick sandy texture.
- Add to a large mixing bowl along with the rest of the oats, the dried fruit, the seeds, shredded coconut, salt and cinnamon.
- Pour on the olive oil and mix everything up until its all coated.
- Add the honey, maple syrup and vanilla to a small sauce pan over medium heat. Bring to a boil, and then simmer, stirring frequently, for about 3-4 minutes until the liquid is foaming and bubbly and starting to resemble caramel.
- Add the almond butter to the granola mixture, and immediately pour the hot syrup over the top. Toss the mixture until everything is coated and then pour out onto the lined baking sheet.
- Spread the mixture to cover the entire pan. Use a jar or the back of a measuring cup to pack the mixture tightly.
- Bake for 35-40 minutes. Let cool completely before removing from pan, and then using a serrated knife to chop into bars.