- Dish type
- Biscuits and cookies
These dairy-free bars are the perfect snack for when you're on the go. One piece is never enough!
330 people made this
IngredientsMakes: 1 20x30cm tin
- 160g porridge oats
- 125g plain flour
- 175g dark brown soft sugar
- 125g raisins
- 60g wheatgerm
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 60g chopped walnuts
- 125ml vegetable oil
- 175g honey
- 1 egg
- 2 teaspoons vanilla extract
MethodPrep:15min ›Cook:25min ›Ready in:40min
- Preheat oven to 180 C / Gas 4. Line a 20x30cm baking tin with foil or baking parchment and spray with vegetable oil spray.
- In a large bowl, stir together oats, flour, dark brown soft sugar, raisins, wheatgerm, salt, cinnamon and walnuts. In a smaller bowl, thoroughly blend oil, honey, egg and vanilla; pour into the flour mixture, and mix by hand until the liquid is evenly distributed. Press evenly into the prepared baking tin.
- Bake 25 to 30 minutes in preheated oven or until the edges are golden. Cool completely in tin before turning out and cutting into bars.
Reviews & ratingsAverage global rating:(343)
Reviews in English (276)
The original recipe is amazing! I tried making this recipe a little healthier by substituting applesauce for the oil, but the granola bars just got a funny chewy texture to them. I also decreased the brown sugar to 1/4 c and I like the sweetness a little more. I think next time I'll make 1/4 c oil & 1/4 c applesauce. Otherwise, this is such a great recipe, don't change it if you don't want to! (I'm a nutrition major so I always try to make recipes healthier, but it may take away from the original results.) Thanks for the great recipe, Ilene!-05 Oct 2005
The first time around I used the full 3/4 cup brown sugar and I personally thought it was too sweet, but all the women at work loved them!Don't put too much weight on my mention of the brown sugar though ---- because I always lower the sugar content for my little who's only 2 yrs old. I try to make healthy snacks for her with just a touch of sweetness, not too much! So we use 1/4 cup brown sugar, but we still use ALL the honey! They are slightly moist and chewy and can be made with such a variety of nuts and dried fruits that it can always be a different batch than before!! Thanks for a terrific recipe.-25 Oct 2002
There is so much to do with this recipe. I've made it 10 different ways and the best includes 1/2 oil and 1/2 applesauce. You can also omit the white or wheat flour by substituting OAT FLOUR instead - they still taste delicious. They are a little firmer this way, which I like, so be sure to add 2 eggs instead of 1. I also substituted flax meal for wheat germ. Best with lots of chocolate chips and dried berries! My husband asks for this every week. Thanks!-01 Jan 2006
- 3 cups rolled oats
- 1 cup almonds
- 1 tablespoon ground cinnamon
- 1 tablespoon cocoa powder
- ½ teaspoon salt
- ⅓ cup packed brown sugar
- 2 cups dried fruit (such as cranberries, pomegranate, cherries, or blueberries)
- 1 cup pure maple syrup
- 1 tablespoon vanilla extract
- ½ cup dark chocolate chips
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large baking sheet.
Pour the oats into a large bowl. Add almonds, cinnamon, cocoa powder, salt, brown sugar, and dried fruit into the oats respectively, stirring each into the mixture before adding the next.
Mix maple syrup and vanilla extract together in a small bowl. With a rubber spatula, add the maple syrup-vanilla mixture to your dry ingredients. Fold the two together until mixed and all dry ingredients are well coated.
Bake in preheated oven for about 20 minutes, stir, and continue baking until golden brown, about 25 minutes more. Set aside to cool slightly, about 20 minutes.
Gently fold chocolate chips into the granola mixture, allowing the chocolate to coat the granola as it melts slightly. Cool completely before storing.
Fruit and Nut Granola Bars: The Perfect Healthy Snack
It’s great to make homemade granola bars, because that way you get to control what goes into them. This recipe is made with a bunch of good-for-you ingredients, such as rolled oats, almonds, pumpkin seeds and dried fruit. A naturally-sweetened base of pureed dates and honey binds everything together.
These homemade granola bars are perfect for snacking, because they are super tasty, portable and will keep you feeling full for a long time. They provide a good dose of healthy fats and fiber from the almonds, pumpkin seeds and oats. For the dried fruit in the recipe I used dried cranberries, but you could use raisins, dried cherries or any other dried fruit that you have on hand.
Homemade Fruit & Nut Granola Bars
Preheat oven to 325 degrees. Line an 8-inch or 9-inch square baking pan with parchment paper, so that the paper overhangs on opposite sides (to make removing the bars easy).
In a small saucepan, combine nut butter, honey, agave nectar, brown sugar and vanilla. Heat over medium-low, stirring frequently, until the brown sugar dissolves and the nut butter is incorporated smoothly into the mixture.
In a large bowl, combine puffed wheat (or rice or kamut), oats, Grape Nuts, chopped almonds, flaxseed, sunflower seeds and dried fruit. Pour 1/2 of the warm honey mixture over the oat mixture and use a rubber spatula to combine. Pour the remaining honey mixture over the oat mixture and continue stirring with the spatula until the mixture is thoroughly blended. Pour the mixture into the prepared pan and use the spatula to press the mixture firmly.
Bake for 20 to 25 minutes, until the granola bars are golden brown all over. Remove the pan from the oven and again use the rubber spatula to press down on the mixture. Let the bars cool completely in the pan, then use the overhanging parchment paper to lift them out of the pan. On a cutting board, use a sharp knife to cut 16 pieces. Wrap and keep air-tight for a week. Granola bars can also be wrapped and stored in a plastic bag in the freezer for several months.
Chewy Peanut Butter Fruit and Nut Granola Bars
Chewy Peanut Butter Fruit and Nut Granola Bars are packed with toasted oats and nuts, dried fruit and sweetened with maple and brown rice syrup. This recipe is vegetarian, vegan and easily gluten free.
Rob’s been sick with a dreadful winter cold. Luckily it wasn’t the flu. I’ve been drinking copious amounts of this citrus ginger mint green smoothie, to avoid any bug that might encroach. Despite my tactics, I woke Saturday morning with a nasty sore throat. I don’t remember the last time I was sick.
Thing is I really don’t feel terrible over all, just enough to slow me down rolling out of bed or to tire me a bit earlier in the evening. Perhaps my body is responding better because of the smoothies? It’s hard to tell.
But despite my mild cold, I still went for long walks. We’ve been having sprinkly, and relatively warm weather lately making it really nice to head outside my inspiration for these grab n’ go chewy granola bars. I guess being back outdoors regularly for some exercise has made me feel like Spring is not too far away.
Song birds have started singing their sweet melodic songs again, our camellia is about to bloom and the short days are slowly, but noticeably, getting longer.
One of my favorite things to have on hand is grab n’ go snacks (so much so I wrote a recipe book on the subject!). Things I can put together relatively quickly and is easily portable. You’ve seen them floating around Vanilla And Bean from pumpkin kasha energy bites and maple pecan granola to bourbon date nut truffles (sub espresso for bourbon for non celebratory snacks!).
Besides fruit, nuts or dreaded grab the bag of black pepper Kettle chips and eat a few devour the whole bag, I like to have better-for-me options on hand.
Preheat oven to 350°. Spread nuts and pumpkin seeds in a 13x9" baking pan and roast until darkened in color and toasty smelling, 10–12 minutes. Transfer nuts and seeds to a food processor and let sit until cool enough to handle.
Reduce oven temperature to 300°. Lightly oil 13x9" pan and line with parchment paper, leaving overhang on both long sides. Lightly oil parchment.
Add 1 cup oats to nut mixture in food processor and pulse until nuts are broken down to a sandy mixture and no whole oats remain. Transfer to a large bowl.
Pulse any dried fruit larger than a raisin in food processor (no need to wipe out) until finely chopped, about the size of chocolate chips. Transfer to bowl with nut mixture. Add remaining 1 cup oats and stir to combine, breaking up any fruit that is stuck together. Add 3 Tbsp. oil and stir to coat. Add peanut butter, but don’t stir it in.
Bring honey, salt, and vanilla to a boil in a medium saucepan (honey will bubble up) over medium heat. Reduce heat to medium-low and simmer, stirring occasionally, until honey is foaming vigorously and smells like caramel, about 3 minutes.
Immediately pour honey syrup over peanut butter in reserved bowl (it will melt the peanut butter). Stir to combine, making sure to aggressively break up any clumps of nut butter.
Stir egg white with a fork or whisk in a small bowl to liquefy. Add to oat mixture and stir until egg white is no longer visible.
Transfer oat mixture to prepared pan and press firmly into an even layer. (Be sure to really compact the mixture into the pan—it helps to use the bottom of a heavy glass or metal measuring cup.)
Bake granola bars until deep golden brown and no longer sticky or wet, 30-35 minutes. Let cool 5 minutes, then lightly score into 16 long rectangles (1 cut lengthwise and 8 cuts crosswise will make bars that are about 6½x1"). Let cool completely in pan, then use parchment to hoist bars out onto a cutting board. Using a sharp chef’s knife, cut along marks to separate bars.
Do Ahead: Bars can be made 1 week ahead. Store airtight at room temperature.
How would you rate Nut Butter Granola Bars?
Yummy! These are great! I’m appreciative of the reviews but still found my first batch a bit crumbly as many have mentioned. I did reserve about 1/4 of the toasted nuts to add whole/chopped to the rest of the “sandy” ground nuts and oatmeal. This gave some texture and a nicer look (more like the photo). My second batch, cooled and just tasted now, held together much better. I reduced the dried fruit by 1/2 c and replaced it with white chocolate chips which melted in the warm honey/peanut butter mixture even after I mixed and let it cool a bit. Maybe this melted element acted as a binding agent? I also baked the mixture for a total of 45 minutes until nice and browned on the edge and mostly dry throughout. I will be using these modifications again for future batches!
I really quite enjoy these bars. I didn’t find the recipe overly confusing and the bars are quite filling. My only complaint is not having any nutritional facts specifically the calories.
These are the best bars! I cut them into
3 x 3 inch squares. we eat them for fueling while cycling, or for a quick breakfast. The most recent batch was made with almond butter- also tasty. My alterations to recipe: spray pan with oil, o/w no oil. 1/3 cup honey (I am still experimenting on how low I can go and still have them hold together, but 1/3 c works) Once in the jellyroll pan, I cover with another sheet of parchment paper or wax paper and then use a toaster oven tray to REALLY press them down to compact them. Baked 35 min until crunchy. These last at least a month at room temp.
I love this recipe and use it all the time. I use low salted peanut butter and I had no issues. A whole batch of these last my family a week of eating one every morning. Sometimes I add chocolate chips and it tastes like a candy bar :).
I love these bars and make them monthly to crumble up for my morning yogurt and fruit. I omit the dried fruit, use half the salt, half the honey and half of the oats. They are to die for. That said, if you don't like crumbly, these aren't for you. Otherwise I enjoy mixing in other ingredients, like hemp, sesame, sunflower seeds, cashews, chia seed, poppy seed, etc etc. Delicious and the possibilities are endless.
Delicious and easy. Freeze well and travel well wrapped individually in saran or whatever your preferred wrapper is. I’ve made them a few times using whatever nuts, dried fruit, seeds and nut butters I have on hand - I think that’s part of the point. use what you’ve got! Pistachios almonds slivered almonds walnuts pecans, raisins currants and cherries, peanut almond and sunflower seed butters. I’m not so concerned with what they look like, though agree if you want them more like the picture you’ll need to reserve some nuts/seeds to put on top. Always good to cut down the amount of salt. All in all, a good way to clean out the pantry!
These instructions were difficult to follow and I’m what you would call a “seasoned” baker. They’re in the oven at present but the picture in the August 2020 edition was deceiving. I wish I had only put half the nuts into the food processor. may try again with alterations.
This is one of the worst Bon Appetit recipes I have ever made. The flavor is off. They really just don't taste good at all. The instructions don't match the recipe photos since the instructions say to pulverize all the nuts until "sandy". I don't think the instruction's cooking time is right either. These were impossible to cut without them crumbling into pieces. I don't know what I'm going to do with them now because my family won't eat them. The worst part is that the ingredients were expensive and the recipe was time consuming. All the reviews mentioning the saltiness are correct. This was a terrible recipe.
Absolutely delicious. I’m getting ready to make my second batch of them. Everyone in my family enjoyed them.
I should have read the reviews before making. I did not find the salt to be a problem but I do need to bake them longer. I agree on not pulverizing all the nuts . I also like the idea to stir the PB into the honey
I thought these were great. Used all unsalted ingredients and didn't have the salt issue many had. They were soft but stayed together well when sliced. Next time, I will put a few nuts to the side instead of adding all into the food processor to be pulverized. I think that will give texture and look like the photo. They actually keep me full which I can't say for most granola bars.
These are delicious. Slightly more complicated than they need to be, but they turned out great. If you want them a bit firmer, I also would suggest leaving them in the oven for 35 or maybe 40, and just keep an eye on them. At 30 minutes they're still very soft.
I'm very annoyed and agree with the reader who threw out the completed bars! This is a complicated recipe and I very carefully followed the recipe. The flavor is not good, in my opinion, and the texture is EVEN WORSE. They are crumbling and falling apart. I did read the reviews, as they were baking, and so seeing the problem, baked an extra ten minutes. But I don't think anything can save this recipe!
Amazing! I used all unsalted ingredients and added only 1/2 tsp salt (I might go up in salt next time). I substituted almond butter for peanut butter and maple syrup for the honey. I baked the bars for 30 minutes and they're slightly sticky still but I'm okay with that. Maybe next time I'll try baking it longer to get it dryer. After checking out other granola bar recipes, I adjusted the procedure slightly by mixing the nut butter into the heated syrup and then mixed the syrup/nutbutter mixture into the nuts/oats/oil.
I am a pretty good baker and LOVE Bon Appetit recipes. I made your Nut Butter Granola Bars yesterday and have to tell you they were not good at all. The texture is off. I thought the flavor was just OK but my husband didn't like the taste at all. I didn't read the reviews before I made the recipe but did after. there is something "off" with this recipe. I spent time videoing ( I've never done that before) while making them to send to my grandchildren in another state so they could make them while they are isolated at home during the CORVID-19. The cost of the ingredients are pretty expensive too. Needless to say I had to throw them out! Very disappointed.
- 2 cups rolled oats
- ½ cup spelt flour
- ½ cup packed brown sugar
- 1 teaspoon ground cinnamon
- ¾ teaspoon ground ginger
- 3 tablespoons canola oil
- ¼ cup applesauce
- 3 tablespoons maple syrup
- ¼ cup diced dried apricots
- ¼ cup chopped pecans
- 3 tablespoons flax seeds, ground
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
Toss the rolled oats, spelt flour, brown sugar, cinnamon, ginger, canola oil, applesauce, maple syrup, dried apricots, pecans and ground flax seed together in a bowl, and mix well. Spread the granola mixture on the lined baking sheet.
Bake for 20 minutes, stir the granola, then bake for another 15 minutes until dry. Cool completely before serving.
All Natural Fruit and Nut Granola Bars
Preheat oven to 400 degrees. Mix oats, wheat germ, flaxseed meal and sunflower seeds into a deep baking dish (I used a 9x13). Mix ingredients thoroughly. Toast this mixture in the oven for approximately 8 minutes tossing the mixture every 2 minutes so it doesn't burn.
Meanwhile, in a 2-quart sauce pan, mix brown sugar, honey, butter, vanilla and salt. Bring just to a simmer over low heat stirring occasionally.
When the oat mixture is done, transfer into the sugar mixture and add the dried fruit and nut mixture. Stir completely.
Spray a jellyroll pan (or any shallow pan approximately 11x14) with nonstick cooking spray. Spread the mixture out onto tray evenly. Spread sliced almonds evenly over the entire mixture. Next, place wax paper over the mixture and press down firmly to pack the mixture down tightly. (If it's not pressed down firmly enough, it won't stick together to get a good bar.)
Allow to cool approximately 10 minutes (they are easier to cut when they are slightly warm). Cut into 24 equally sized bars (approximately 1.5 inch x 3.5 inch bars) and leave in pan to cool completely. You can individually wrap each bar in wax paper or plastic wrap for an easy on the go snack or store in an airtight container (with layers between pieces of wax paper) in the refridgerator.
- 200g porridge oats
- 100g flaked almonds
- 50g walnuts, chopped
- 1 tablespoon honey
- 50g unsalted butter
- 100g muscovado sugar
- 1 teaspoon Schwartz ground cinnamon
- 75g dried cherries
- 75g dried cranberries
Preheat the oven to 170°C, 150°C, gas mark 3. Place the oats, flaked almonds and walnuts on a baking tray and lightly toast for around 5 minutes.
Meanwhile, warm the honey, butter, sugar and cinnamon in a large saucepan, until the butter has melted. Pour in the toasted oat mixture, add the fruit and stir well until everything is combined.
Lightly grease and line a baking tin with baking parchment, then spoon the oat mixture in. Press down firmly with the back of a spoon so the mix is compacted.
Cover loosely with more baking parchment and bake for 20 minutes. Allow to cool in the tin and then cut into 12 bars.
Easy Homemade Fruit, Nut, and Seed Granola Bars
Do you guys have to send snacks with your kids to school? Meghan is in kindergarten this year and we are required to send two snacks with her every day in addition to her lunch. And somehow, when she gets home, she’s starving again. So let me just warn you that you may see an increase in snack recipes around here as that’s a lot of food. Creating new healthy snack recipes isn’t really a bad thing though, is it?
Of course I want the snacks I send with Meghan to be healthy. I think healthy snacks are nourishing and help sustain energy and focus throughout the school day. These easy, homemade granola bars are perfect for that. They nourish little bodies (or big bodies, these are for everyone!) with oats, almonds, two different kinds of seeds, dried fruit, and very little added sweetener.
I was brainstorming ways to make a traditional-style granola bar (not the date and nut Larabar type bar) without so much sweetener. The thing is that honey is sticky and really helps hold granola bars together. The secret ingredient here is something you might think only grandpas eat. Think again!
Even if you think you hate prunes, don’t disregard this recipe. The prunes add sweetness but their flavor doesn’t overpower the granola bars. They are sticky enough that by using them I was able to reduce the honey I used to 1/4 cup. That is half the amount I use in this peanut butter granola bar recipe.
The prunes also add some nutrition. Dried plums are a good source of vitamin A and also add some calcium, iron, and vitamin C to the granola bars. And everyone knows about prunes’ ability to help us, um, keep things moving.
These easy homemade granola bars also have some peanut butter which adds a great flavor with the honey, but again, not too much. There’s just 1/4 cup peanut butter, which is nice as organic peanut butter is expensive and I tend to use it in a lot of my recipes. The rest of the ingredients: oats, almonds, and seeds are all healthy, energizing foods. You can’t go wrong with this easy, healthy snack!