Homemade Granola Bars

Whole grains, nuts, seeds and dried fruit pack these chewy granola bars with nutrients and great flavor. Slip one into a backpack or glove compartment, or put them out for an afternoon snack.

  • DISH TYPE
    Snack
  • YIELDS
    16 bars
  • OCCASIONS
    Everyday
  • PREPERATIONS
    Make Ahead

Ingredients

  • 3 cups old fashioned rolled oats
  • 1 cup sweetened coconut flakes
  • 1/2 cup pumpkin seeds
  • 1/2 cup sliced almonds
  • 1/2 cup honey
  • 1/4 cup dark brown sugar (lightly packed)
  • 2 tablespoons maple syrup
  • 1 tablespoon unsalted butter
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 cup golden raisins
  • 1/2 cup dried cranberries
  • 1 large white egg (lightly beaten)

Cooking Directions

  • 1
    Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with a long sheet of aluminum foil to overhang the long ends by 1 1/2-inches.
  • 2
    Combine the oats, coconut, pumpkin sees, and almonds in a large bowl. Spread mixture out evenly on a large baking sheet. Bake, stirring occasionally, until lightly toasted, 14-15 minutes. Transfer to a large bowl. Reduce the oven temperature to 300°F.
  • 3
    Combine the honey, sugar, maple syrup, butter, vanilla extract, cinnamon, and salt in a small saucepan over medium heat. Cook, stirring often, until the butter melts and the sugar dissolves, about 2-3 minutes. Pour over the oat mixture, add the raisins and cranberries and mix well with a rubber spatula. Add the egg white and mix well. Transfer the mixture to the prepared baking pan and with lightly moist hands gently press down to evenly distribute.
  • 4
    Bake until the oat mixture is lightly browned, 26-28 minutes. Cool completely, about 1 hour. Use the aluminum foil to lift the granola bar out of the pan and transfer it to a cutting board, carefully removing the foil. Cut into 16 bars. Store in an airtight container up to 2 weeks.

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