These granola bars have become a favorite in my house and I end up making a new batch 2-3 times a month! My husband takes granola bars to work every day so it’s been nice to be able to make something a little more wholesome than the usual ones he buys at the store. (And my kids love them, too!)
Making homemade granola bars always intimidated me in the past, but as my kids get older and I have a few more moments each day to myself I thought I’d give it a whirl. It was shockingly easy! And the scent these ingredients give off as they are all warming up and melting together on the stove is the definition of “self-care”. I played around with a few recipes and came up with my own that turns out absolutely perfectly! I hope you enjoy!
- 3 cups Rice Krispies cereal
- 3 cups old fashioned oats (do NOT use quick oats)
- 1/2 cup milled flax seed
- 1/2 cup raw honey (or whatever honey you have on hand)
- 1/3 cup coconut oil
- 1 cup creamy almond butter
- 1/2 cup light brown sugar
- 2 tsp vanilla
- 1/4 tsp salt
- 3/4 cup + 2 tbsp mini chocolate chips (reserve the 2 tbsp to press on top)
- Combine the oats, crispy rice cereal, and milled flax seed in a large mixing bowl and set aside.
- In a small saucepan or pot, combine the raw honey, coconut oil, light brown sugar, and creamy almond butter. Heat the ingredients over medium heat until everything is smooth and melted together. Make sure you stir it often so it doesn’t stick to the bottom.
- Mix in the vanilla and salt to the saucepan and then pour it over your dry mixture in the large mixing bowl. Stir it all together until everything is coated and evenly dispersed.
- Allow the mixture to cool down for a few minutes so you can stir in the chocolate chips without them melting and then stir in the 3/4 cup of chocolate chips.
- Line a 9×13 glass dish with parchment paper. Make sure you have a few inches of extra parchment paper over each edge. Pour the mixture into the pan. Press everything down very firmly to help the mixture stick together. Be sure to evenly spread it out to all of the edges and corners. Sprinkle the remaining chocolate chips on top and press them down.
- Leave the mixture in the pan at room temperature 2-3 hours or until completely cooled. Lift the whole thing out of the pan, lifting with the parchment paper and lay it on a flat surface or large cutting board. Use a sharp knife to cut it into bars. (I usually cut it into 12 bars.)
- Wrap each bar tightly in plastic wrap or sandwich baggie and store in an airtight container.
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