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Granola Bars 2 Ways

Prep Time 45 minutes
Cook Time 30 minutes

Ingredients

Apricot Pecan

    Base

    • 2 C Rolled oats
    • 1/2 C Pecans chopped
    • 1/2 C Coconut

    Glue

    • 1/2 C Honey
    • 1/3 C Brown sugar
    • 3 Tbsp Unsalted butter
    • 1 tsp Vanilla
    • 1/4 tsp Salt

    Mix-ins

    • 1/2 C Apricots chopped
    • 1/4 C Pecans whole

    Chocolate Tahini

      Base

      • 2 C Rolled oats
      • 1 C Rice cereal

      Glue

      • 1/2 C Honey
      • 1/3 C Brown sugar
      • 1/4 C Tahini
      • 1 tsp Vanilla
      • 1/2 tsp Salt

      Mix-ins

      • 3/4 C Chocolate chips
      • 2 Tbsp Toasted sesame seeds

      Instructions

      Apricot Pecan Bars

      • Prepare 9x9 or similar size baking dish. Brush lightly with oil or butter and line with parchment paper.
      • Toast pecans (both for the base and mix-in), oats, and coconut flakes in 350 degree oven until golden and fragrant - about 10 minutes. It helps to put the pecans in a separate pan, so you can portion the mix-in and base more easily. Put all base ingredients in a large bowl, set aside.
      • Mix all of the glue ingredients, except the vanilla, in a small saucepan, bring to a light simmer for about 2 minutes. Remove from heat, add vanilla.
      • Add the glue to the base ingredients and toss to combine. Add the mix-ins and mix until all components are combined.
      • Press down into baking dish. Bars should be just under 1" thick. Use flat bottom of a glass or measuring cup to get an even top.
      • Place into 350 degree oven for 15 minutes.
      • Remove from oven and let cool completely before cutting.
      • Cut into size desired. Store with parchment paper in between each bar to prevent sticking. Store in refrigerator for up to 1 week, or in freezer for up to 3 months.

      Chocolate Tahini Bars

      • Prepare 9x9 or similar size baking dish. Brush lightly with oil or butter and line with parchment paper.
      • Toast pecans in 350 degree oven until golden and fragrant - about 10 minutes. Mix oats with rice cereal in a large bowl, set aside. Lower the oven temperature to 300 degrees
      • Mix all of the glue ingredients, except the vanilla, in a small saucepan, bring to a light simmer for about 2 minutes. Remove from heat, add vanilla.
      • Add the glue to the base ingredients and toss to combine. Add the mix-ins and mix until all components are combined. Optionally, add chocolate chips to the top of the bars in the baking pan.
      • Press down into baking dish. Bars should be just under 1" thick. Use flat bottom of a glass or measuring cup to get an even top.
      • Place into 300 degree oven for 15 minutes.
      • Remove from oven and let cool completely before cutting.
      • Cut into size desired. Store with parchment paper in between each bar to prevent sticking. Store in refrigerator for up to 1 week, or in freezer for up to 3 months.