Soft and chewy – yet firm enough to hold together. Perfect for on the trail.
Once you master the base recipe there are an unlimited number of mix-in flavor combinations to try!
Scaleable recipe makes it easy to double, triple, etc.
Way more cost effective than store bought (less than 50 cents per bar!)

The mix-in ingredients are where you can really customize your granola bars. Try out different nuts, seeds, dried fruit, chocolate, or fruit zest to find your favorite flavor combination.

The only rule to follow is to keep the mix-ins to less than ¾ cup total so the bars will still hold together well.

Nuts: Peanuts, almonds, cashews, pecans, walnuts, macadamia, pistachios, etc (chop whole nuts into ~¼” pieces)
Dried Fruit: raisins, cranberries, blueberries, cherries, apple, chopped apricots, chopped dates (chop larger fruit into ~¼” pieces)
Seeds: Hemp, chia, sunflower
Shredded unsweetened coconut or toasted coconut flakes
Pretzels, broken into pieces
Chocolate chips, M&Ms
Spices like cinnamon or vanilla extract

This recipe uses brown rice syrup to keep the granola bars from falling apart. Brown rice syrup is thick and sticky—perfect for helping the bars stick together! Additionally, you need to really press the ingredients together when forming the bars to eliminate air pockets, which can lead the bars to crumble.

Ingredients

3 cups old fashioned rolled oats, 300g
½ cup brown rice syrup, 120mL
¼ cup coconut oil, 60mL
¼ cup brown sugar, lightly packed, 35g
½ teaspoon salt, 2g
¼ cup peanuts, roughly chopped, 35g
¼ cup raisins, roughly chopped, 35g
¼ cup mini chocolate chips, 40g

Instructions

Preheat the oven to 325F.
Place the oats into a food processor or blender and pulse until the texture is crumbly but not yet flour. Transfer to a medium bowl. Add the brown rice syrup, coconut oil, brown sugar, salt, chopped peanuts, raisins, and chocolate chips. Stir until thoroughly combined.
Using a lined or greased mini loaf pan, divide the dough evenly between the cavities. Press the dough firmly into the pan using your fingers or a greased glass.
Bake for 18-20 minutes, until the tops are just starting to turn golden. Remove from the oven and let it cool on the counter for at least 30 minutes, or until they are cool to the touch.
Store in an airtight container.