Homemade Soft and Chewy Granola Bars
Recipes Breakfast / Brunch Healthy Cooking Kid-friendly Quick and Easy Vegetarian
Description
Make homemade granola bars that are healthier and more delicious than store bought bars and made exactly to your liking. Add nuts or dried fruit to make them truly your own.
Ingredients
2 1/2 c. old fashioned rolled oats
1/2 c. whole almonds, coarsely chopped
1/3 c. pure honey
1/4 c. unsalted butter, cut into pats
1/4 c. packed light brown sugar
1/2 t. vanilla extract
1/4 t. fine sea salt
1/2 c. dried cranberries, coarsely chopped
1/4 c. plus 2 T. mini-chocolate chips
Directions
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Preheat the oven to 350 degrees F. Line the bottom and sides of an 8x8 or 9x9 inch baking pan with aluminum foil or parchment paper.
Place the oats and chopped almonds on a small baking sheet; bake for 5 minutes; stir; bake another 3 - 5 minutes or until lightly toasted. Transfer to a large bowl.
Combine the butter, honey, brown sugar, vanilla extract and salt in a small saucepan over medium heat; cook, stirring occasionally until butter melts, it's bubbling and the sugar completely dissolves.
Pour butter mixture into the bowl with toasted oats and almonds; mix well. Let cool about 5 minutes. Add the cranberries and a 1/4 c. mini-chocolate chips; stir. Some of the chocolate chips will melt a bit, this is fine.
Transfer the oat mixture to the prepared baking pan, using a rubber spatula or damp finger tips to firmly press the mixture into the pan. Press hard so the bars will stay together once cooled and cut. Press for about 1 minute to be extra sure.
Scatter the remaining 2 T. chocolate chips over the pressed granola mixture; use a rubber spatula to gently press them into the top. Cover.
Refrigerate for at least 2 hours or freeze for about 30 minutes. Remove the block of granola mixture from pan; peel off the foil or parchment. Cut into 12 bars.
Store bars in an airtight container for up to 1 week. For the softest bars, store at room temperature. For slightly harder bars, store in the refrigerator. Bars will keep in the freezer for up to 3 months if wrapped well.
12 servings.