Homemade Granola Bars Recipe | THE NIBBLE Blog - Adventures In The World Of Fine Food TIP OF THE DAY: Homemade Granola Bars – THE NIBBLE Blog – Adventures In The World Of Fine Food
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TIP OF THE DAY: Homemade Granola Bars

Granola Bars

Chocolate Cherry Granola Bars

Top: No-bake chocolate chip granola bars
from Fearless Homemaker. Here’s the recipe.
Bottom: Cherry, chocolate and cashew
granola bars from Love And Zest. Here’s
the recipe.

 

It’s National Granola Bar Day. Even if you’re happy with the bars you buy, it’s the day to make your own custom recipe (ours is dark chocolate chunks, dried cherries and pistachio nuts, sometimes with a bit of coconut).

HISTORY OF THE GRANOLA BAR

Heree’s the history of granola breakfast cereal, which was invented in the 19th century by Dr. James Caleb Jackson for his sanitarium patients. It was the first dry breakfast cereal, and the first to be eaten cold.

He actually invented “granula.” In 1881, Dr. John Harvey Kellogg, proprietor of another sanitarium, copied his recipe; when Jackson brought a lawsuit, Kellog changed the name of his product to granola.

Granola bars did not appear until much later, as a better-for-you snack. Most sources credit Stanley Mason (1921-2006) as the innovator. Mason was a tireless inventor. His more than 100 inventions also included the squeezable ketchup bottle, dental floss dispensers and disposable diapers.

Granola bars are dense, chewy cereal bars made from granola ingredients—oats, honey and inclusions like dried fruits and nuts. These days, chocolate baking chips, peanut butter and other ingredients not imagined by either Jackson or Mason, are often added.

There are no “wrong” ingredients, although M&Ms and marshmallows seem to defeat the purpose of a nutritious snack. Here’s a basic recipe:

 
RECIPE: GRANOLA BARS

Ingredients

  • 2 cups old-fashioned rolled oats (not quick oats)
  • 1/2 cup raw sunflower seeds (or a mix of other seeds)
  • 1/2 cup chopped nuts of choice (a mixture is fine)
  • 1/2 cup wheat germ, oat bran or ground flaxseed*
  • 1/4 cup honey or maple syrup
  • 2 tablespoons dark brown sugar
  • 3 tablespoons unsalted butter (or canola oil), melted, plus extra to grease the pan
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt (omit if using salted nuts)
  • Optional: 1/2 teaspoon cinnamon
  • 2 cups dried fruit in any combination (a list follows)
  •  

    *If you don’t like these ingredients, use more oats. For gluten-free bars, use gluten-free rolled oats.
     
    Dried Fruit Options

  • Apricots, chopped
  • Blueberries
  • Cherries
  • Coconut, shredded or flaked
  • Currants
  • Cranberries
  • Dates, chopped
  • Figs, chopped
  • Raisins and/or sultanas
  • Tropical dried fruits: mango, papaya, pineapple
  •  
    More Ingredients

  • Candied ginger, diced
  • Chocolate chips
  • Nuts, in any combination
  • Peanut butter or other nut butter
  • Rice Krispies
  • Seeds, any kind or mixture
  • Spices: gingerbread spices, orange zest, pumpkin pie spices
  •  
    Preparation

    1. PREHEAT the oven to 350°F. Butter a 9 by 9-inch baking pan and line with parchment paper or foil, leaving “handles” on two sides for lifting. Set aside.

    2. COMBINE the oats, seeds and nuts and spread onto a rimmed sheet pan. Bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Remove from the oven, transfer to a large mixing bowl and stir in the wheat germ. Reduce the oven temperature to 300°F.

    3. STIR in the honey, brown sugar, butter, vanilla, cinnamon and salt in a saucepan; stir until the sugar is dissolved. Pour over the oat mixture, toss until the mixture is well coated, then add the dried fruit.

      Coconut Cranberry Granola Bar

    Apple Pie Granola Bars
    Top: Coconut cranberry raisin granola
    bars from Bella Baker. Here’s the recipe. Bottom: Apple pie granola bars from The Baker Chick. Here’s the recipe.

     
    4. POUR the mixture into the prepared baking pan and press down on it, tamping it as tightly as possible with a rubber spatula or other implement. Bake for 20-25 minutes, until the granola is golden brown. (The longer it bakes, the harder the bars.)

    5. COOL for 2 hours before slicing into bars. Use a serrated knife. Store in an airtight container at room temperature for a week, using parchment or wax paper to keep the bars from sticking. You can also freezer them for up to 6 months.
      




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