Pantry | Oats and Honey Granola Bars

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These wholesome, honey-kissed granola bars have become a favorite of my daughter Hannah and her tight-knit crew of friends. In fact, one has been patiently waiting for me to post this recipe (Julia, this is for you!). Perfect as an anytime snack or crumbled over yogurt for breakfast, they are leaps and bounds better than the store bought version, and a fraction of the price.

Oats and Honey Granola Bars

makes 12 large bars

  • 3 and 1/2 cups old-fashioned rolled oats
  • 2 cups unsweetened large flake coconut
  • 1 and 1/2 cups slivered or sliced almonds
  • 1/4 cup canola or safflower oil
  • 1 cup honey
  • 1/2 teaspoon kosher salt
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract

Preheat oven to 325 degrees farenheit. Spray a 13 x 9 x 2-inch baking pan with cooking spray and line with a sheet of parchment paper, allowing paper to drape slightly over long sides of pan (this is so you can lift out of pan after baking).

Pour oats into a large bowl and set aside. Place coconut flakes and almonds on a large baking sheet, tossing and spreading evenly. Bake in preheated oven for 5 minutes. Stir and bake for 3 to 5 minutes more, until mixture turns light golden. Remove from oven and add to bowl with oats, stirring to combine.

In a microwave safe bowl, place oil, honey and kosher salt, whisking to combine. Microwave for 1 minute to warm and thin mixture, then whisk in vanilla and almond extracts and pour over oat mixture. Stir with a rubber spatula until oat mixture is completely coated with honey mixture. Pour into prepared baking pan, pressing mixture firmly and evenly into pan with rubber spatula.

Bake for 30-35 minutes, until golden. Allow to cool in pan completely, about two hours (if you skip this step they will fall apart as soon as you remove them from the pan – trust me on this). Remove by lifting out with edges of parchment and place on a cutting board. Using a serrated knife, cut into bars by dividing in half lengthwise, then sixths crosswise. Store in an airtight container at room temperature for up to one week. They also store well in the freezer, individually wrapped, for up to one month.

click here for a printable PDF version of this recipe

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