Granola bars are easy to make and especially easy to customize. Once you get the hang of making them, you can pretty well successfully make bars with whichever flavors you can dream up!
1 2/3 cups rolled oats (aka oatmeal)
1/3 cup oat flour (if your pantry doesn’t contain this, just blitz oatmeal until it’s reduced to a floury powder)
1/3 cup sugar
1/2 tsp salt
2-3 cups dried fruits, nuts, seeds or grains of your choosing (walnuts, almonds, cashews, pecans, sesame seeds, pumpkin seeds, raisins, prunes, dried apricots, currants, flax seeds, ground flax meal, etc etc etc)
6 Tbsp coconut oil (substitute butter if desired)
1/3 cup almond butter (or peanut butter)
4-6 Tbsp honey (depending on your sweet tooth and honey availability)
1 Tbsp water
Preheat your oven to 350 degrees.
If your nuts aren’t toasted, you can toast them in the oven while you’re assembling the other ingredients (this step may sound fussy, but the depth of flavor you get is totally worth it—just make sure you don’t forget and burn everything).
Mix together all of the dry ingredients (including sugar) in a large bowl, and set aside. Line an 8” square pan with parchment, if you have it, or just grease the pan well and hope for the best. Set aside.
Place the coconut oil in a saucepan, and warm over a low heat until it melts (this won’t take long). Add the almond butter, honey, and water, let sit for a moment to warm and loosen, and then mix until well combined. Pour this syrupy mixture over your dry ingredients, and stir until well combined. Pour the combined dough into your pan, and press it down firmly to compact it evenly. Place in the oven and bake ~30-45 minutes, until the edges and top are lightly browned (if you like your bars chewy take them out as soon as this browning happens, when the bars seem barely set; for crisper bars wait until they are well-browned). Let the pan of uncut bars cool to room temperature, then move them to the refrigerator until they are fully chilled (~45 minutes). Remove the bars from the pan, and cut them into shapes of your choosing. Store at room temperature in a covered container, or in the refrigerator if the weather’s hot and humid. They also freeze beautifully.