Homemade granola bars are one of the easiest recipes I make regularly. I make it a little different each and every time, use all kinds of nuts and seeds, and every time I get great granola bars that are perfect as a light snack.
Photos: Natalie Levin
Almond and Honey Granola Bars
25*25 cm square pan
Ingredients:
120 (1 stick) butter
240 grams (3/4 cup) honey
60 grams (1/4 cup) dark brown sugar
40g (2 tbsp.) corn syrup
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. vanilla extract
300 grams (3 cups) whole oats
200 grams (2 cups) sliced almonds
100 grams sunflower seeds
100 grams pumpkin seeds
150 grams ground coconut
50 grams sesame seeds or chia
Preparation:
- Preheat the oven to 160c degrees and grease the pan.
- In a pot, put butter, honey, brown sugar, corn syrup, salt, cinnamon and vanilla and heat over medium heat until combined and melted.
- In a large bowl, mix oats, almonds, sunflower seeds, pumpkin seeds, coconut and sesame seeds.
- Add the honey and butter mixture to the dry mixture and stir well until mixture is uniform and all the ingredients are coated with a thin, sticky honey layer.
- Transfer the mixture into the baking pan and press it firmly into the pan using the back of a measuring cup. It is important to tighten the mixture well so that the bars will cut properly after baking.
- Bake for 15-20 minutes or until golden.
- Cool completely at room temperature. Cool in the freezer for 2-3 hours.
- Using a large knife, remove from the pan and cut into bars of the desired size.
- Keep the granola bars in a sealed box in the freezer for up to two months.
Notes:
- You can use any type of nuts and seeds you like, just keep the quantities listed.
- If you do not like sesame you can omit or convert in poppy seeds.
- Keep the granola bars in a sealed box in the freezer for up to two months, but it is recommended to serve them at room temperature.
Photos: Natalie Levin