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Homemade Granola Bars


Prep Time

10 minutes

Prep Notes

Everyone loves a quick grab-n-go snack and the granola bar is hands-down the easiest go-to out there. However, store-bought bars can contain just as much, if not more sugar, than a candy bar! Even the so-called "healthy" bars are full of questionable ingredients and too much sugar. I've been making these Homemade Granola Bars for years for my family and friends and I always get requests for the recipe. They're ridiculously easy to make and super nutritious to boot!

Cooking Time

30 min to chill

Yields

12-16 bars

Ingredients

½ cup favorite nut butter (cashew and almond are best, but peanut butter will do)

1/3 cup raw, local honey

¼ cup virgin, unrefined coconut oil

1 cup quick cooking oats

1 ½ cups raw nuts and seeds (I use cashews, walnuts, almonds, brazil nuts and pumpkin seeds, chia seeds, sunflower seeds)

Dash of cinnamon

Optional: ¼ cup of raisins, dried cherries or chocolate chips

Directions

1. Melt the nut butter, honey and oil over VERY low heat so as not to destroy the live enzymes in the honey. Stir to combine. This just takes 1–2 minutes.

2. Pour this warm mixture over 1 cup of quick cooking oats, 1 ½ cups nuts and seeds.*

3. Add mix-ins. This could be organic raisins, dried cherries, dried fruit or chocolate chips (up to ¼ cup). I like to add a generous sprinkle of cinnamon too!

4. Stir to combine.

5. Pour into a square brownie pan lined with parchment paper, press down and chill for 30 min to 1 hr.

6. Store in an air-tight container in the fridge. You can also freeze these and save for later.

* I use a mixture of the following raw, unsalted and sprouted nuts and seeds: Raw almonds, Brazil nuts, raw pumpkin and sunflower seeds, chia seeds, ground flax seeds, cashews, walnuts. All are chopped coarsely, though I leave the pumpkin and sunflower seeds whole.


Notes

Tip: For a grain-free version, use more nuts and seeds and skip the oats.

Tip: For a nut-free version, use lots of pumpkin, chia, flax and sunflower seeds as well as more oats.

Credit

Cindy Santa Ana