The Granola Bars I Make Every Week
When you find a good thing, you stick with it, am I right?
I find myself making these granola bars nearly every week to put in packed lunches for my girls.
There are endless variations of add-in ingredients, so you can use whatever you have on hand.
These are also easy to make gluten free- simple sub almond meal for the additional cup of flour.
I like to make a big batch, cut them in squares and freeze them. This makes it easy to pop into lunches in the morning and they thaw by snack time.
Good For You Granola Bars (print recipe)
2 c. rolled oats
1 c. ww pastry flour (or regular whole wheat flour, spelt flour, etc)
1/4 c. ground flaxseed
1/2 c. unsweetened coconut, shredded
1 tsp. cinnamon
1 c. raisins or dried cranberries, or other dried fruit*
1/2 tsp salt
1/4- 1/2 c. honey, depending on your desired level of sweetness
1 egg, beaten
1/4 c. coconut oil or canola oil
1/2 c. unsweetened applesauce
2 tsp. vanilla
Linea 9×13 pan with parchment paper and preheat oven to 350.
In large bowl, mix the first seven dry ingredients (through salt). Stir wet ingredients together in a small bowl and pour into the oat mixture. Mix well, and pat into the pan to fill about 3/4 of the pan (or make a thicker bar in a 9x9 pan).
Bake 28-30 minutes. Cool 5 minutes, than cut before completely cool and hardened. These store at room temperature a few days, and also freeze well.
I sometimes substitute 1/2 c. chocolate chips for a treat. You could also add sunflower or pumpkin seeds to increase the protein content or in place of the coconut.