We love the convenience of snacking on a granola bar for a treat-on-the-go, but when we can’t find the right one at the store, we just end up going without. Here at Plated, we’ve made a solid amount of granola in over the weekend—for splashing with cold milk, spooning into yogurt, or even just eating it straight—but granola bars? Turns out they’re just as great (and really easy) to tackle at home.
Tips and tricks
Chill granola bars for at least 2–3 hours before cutting into squares to ensure they will truly stay together. We’d recommend chilling for even longer, though, if you’ve got the time.
Think outside the (cereal) box
Feel free to add in your favorite ingredients and don’t limit yourself to the classics. Love dried pineapple? Throw it in there! Got some extra wheat germ in your pantry? Go for it! Granola bars should be an opportunity for you to customize as you see fit.
We recommend some seriously sticky additions to your granola bars so they stay together. Pitted dates ground in a food processor are an excellent option.
Don’t pass on the pressing
Be sure to press the granola mixture down into the prepared pan so that it’ll stick together and be of uniform thickness.
Choose from one of our fantastic homemade granola recipes below—and after coating dry ingredients in your melted ingredients, press them down into a parchment-lined pan to chill. Store bars in an airtight container.
Base recipe: apricot-maple granola
1 cup slivered almonds
¾ cup dried apricots
¾ stick butter
⅓ cup maple syrup
1/4 cup brown sugar
⅛ teaspoon cinnamon
4 cups rolled oats
¼ teaspoon kosher salt
¾ cup dried cranberries
1 cup toasted sunflower seeds
Preheat oven to 350°F. Line a baking sheet with parchment paper and lightly rub with canola oil. Add almonds, sunflower seeds, and oats to the baking sheet, lightly sprinkle with salt, and bake until toasted, 8–10 minutes. Meanwhile, chop dried apricots and place in a large bowl with cranberries and line a separate large square baking dish with parchment paper.
Once the oats, seeds, and almonds are toasted, add them to the large bowl with the apricots and cranberries. Then, combine maple syrup, butter, cinnamon, and brown sugar in a small saucepan over medium heat. Cook, stirring frequently, until butter melts and sugar dissolves. Then, pour it over the the oat-dried fruit mixture, stir to combine, and place in prepared baking dish. Using a spatula or a cup, press mixture down so that it is the desired thickness. Chill for at least 2 hours, then lift parchment out and cut into bars.
For chocolatey goodness:
Swap in chocolate chunks for the apricots, allow the mixture to cool a bit after tossing, then stir them in. We recommend waiting at least 15 minutes.
For tropical tastiness:
Use coconut oil instead of butter and add 1/4 cup shredded unsweetened coconut.
For sweet and savory:
Add white (and or black) sesame seeds to the mix.
For a trail mix vibe:
Use goji berries instead of cranberries and apricots and throw cashews in the mix, too. Maybe some chia and pecans, too?
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