Honey Oat Granola bars combine quality ingredients into the ease of a granola bar. Granola bars come in all shapes and sizes and making them at home allows you to customize the ingredients. It also provides the peace of mind of know exactly what you’ve put into the bars– no funny, long chemical-looking words that you can’t pronounce.
For these granola bars I partnered with Sprouts Farmers Market and visited my local store in Colorado, one of more than 200 stores across the United States.
I enjoyed shopping in the bulk food section which was filled with nuts and dried fruits. There were so many options I had trouble narrowing down my ingredient list! The aisles offered staples that I added to my pantry including the organic honey highlighted in these granola bars.
For those of you who need certified gluten free items, the bulk section is not the safest place to shop. Contamination is possible. You would be better off buying your ingredients packaged and Sprouts has plenty of options in that category too.
With summer break quickly approaching and outdoor adventures calling, making these granola bars at home is a nice way to involve your family in preparing healthy snacks to refuel you along the way.
Granola bars pack well for road trips, picnics and visits to the pool. Add your family’s favorite ingredients like dried fruit, different nuts and even a sweet bite from chocolate chips. Wrap them individually in parchment paper and store in an air-tight container.
What’s your go-to combination for granola bars? Let me know if you make a batch at home for your family! I love making homemade Aussie bites– have you tried them? Get the recipe here. Another gluten free recipe for cookies and bars is this recipe for hermit bars. Which one will you try first?
Here are more granola recipes you’ll enjoy!
- 1 ½ cup oats
- ½ cup walnuts or almonds
- ¼ cup sunflower seeds
- ¼ cup almond butter (or peanut butter)
- ¼ cup honey plus 1 tsp honey
- 8-10 Medjool dates (about 6 oz), pitted
- Preheat the oven to 350 degrees F. Line an 8 x 8 baking dish with parchment paper. Let the edges overhang such that you will use them to lift the bars out of the dish after baking.
- Toss the oats, walnuts and sunflower seeds together. Place them on a baking tray and into the oven for 10 minutes. The mixture will become lightly browned and fragrant. Remove from the oven and set aside.
- In a small food processor combine the almond butter, the ¼ cup honey and the pitted Medjool dates. Pulse until the dates are in small pieces and the mixture is well blended.
- In a mixing bowl combine the oat mixture with the honey mixture. Mix with a wooden spoon or spatula until well combined.
- Press the granola mixture into the prepared baking dish. Use a spatula or the bottom of a glass to gently press the mixture evenly into the pan. Spread it to the edges.
- Drizzle the remaining 1 teaspoon of honey over top of the granola mixture. Brush it over the surface with a small brush or spread it with the back of a spoon.
- Bake for 20 minutes. Remove and let cool in the pan. Once cooled, lift with the edges of the parchment to remove the bars from the dish. Cut into 10 rectangular bars or into 16-20 smaller squares.
Customize the ingredients to suit your preferences.
Amount Per Serving: Calories: 232Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 195mgCarbohydrates: 36gFiber: 4gSugar: 24gProtein: 5g
Holly Baker started the food blog, A Baker’s House, in 2011. She is the writer, recipe creator, and photographer for the site. Holly loves to bake and shares recipes for gluten free food, canning recipes, as well as traditional desserts too. Her recipes and food photography have been highlighted by BuzzFeed, Reader’s Digest, and She Knows.