Homemade Granola Bars
Posted: | Categories: Recipes | Tags:breakfast gluten-free kid-friendly vegetarian
Homemade Granola Bars
Melissa Ben-Ishay
Sweet Recipes
When people call me crunchy, I take it as a compliment. I don’t think there’s anything more crunchy than making homemade granola, and let me tell you—this is so much better than any granola you can buy. I love that I can change it based on what I have in my pantry, whether it’s nuts or chocolate chips or seeds. I used local honey from the farmer’s market to help combat seasonal allergies, but if you don’t have or want to use honey, maple syrup works, too.
Not in a sweet mood? Make savory granola instead.
Ingredients
- 3 cups oats
- ½ cup pumpkin seeds
- ½ cup sliced almonds
- ¼ cup sesame seeds
- 1 cup chocolate chips
- ¼ cup oat flour
- ¼ cup extra virgin olive oil
- ⅓ cup tahini (can substitute any nut butter)
- ½ cup honey
- 1 teaspoon vanilla paste or extract
- ½ teaspoon salt
- Flaky sea salt
Directions
- Preheat the oven to 350F and line a 9 x 9 square pan with parchment paper.
- Combine the oats, pumpkin seeds, sliced almonds, sesame seeds, chocolate chips, and oat flour in a large bowl.
- In a separate bowl, add the olive oil, tahini, honey, vanilla, and salt and whisk to combine.
- Pour the wet ingredients into the dry mixture and use your hands to get everything evenly coated.
- Push the granola mixture into the pan, using parchment paper to make it flat without sticking to your hands.
- Sprinkle with flaky sea salt.
- Bake for 30 minutes, until the edges are golden.
- Bring to room temperature, then remove the granola from the pan and pop in the fridge for an hour or two to completely cool.
- Cut the cooled granola into squares or bars and wrap in parchment paper to store.
