Food Storage Recipe: Granola Bars

I realized back in my Whole Wheat Update Post I never gave you the recipe I have been using for Granola Bars. Since I don’t really like oatmeal for breakfast that much, I figured trying out different granola bar recipes would be a good way to use my oats. I got this recipe from allrecipes.com. Granola bars can be tricky, some people like them crunchy some like them soft. This recipe is pretty basic and you can switch out the chocolate chips for raisins or whatever your family likes.

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Easy Granola Bars

Ingredients:
4 1/2 cups rolled oats
1 cup all-purpose flour (I used whole wheat flour that I ground)
1 teaspoon baking soda
1 teaspoon vanilla extract
2/3 cup butter, softened — Better believe I substituted this with Applesauce ;)
1/2 cup honey
1/3 cup packed brown sugar
2 cups miniature semisweet chocolate chips

Directions:
1. Preheat oven to 325 degrees F (165 degrees C). Lightly grease one 9×13 inch pan.
2. In a large mixing bowl combine the oats, flour, baking soda, vanilla, butter or margarine, honey and brown sugar. Stir in the 2 cups assorted chocolate chips, raisins, nuts etc.
3. Lightly press mixture into the prepared pan. Bake at 325 degrees F (165 degrees C) for 18 to 22 minutes or until golden brown. Let cool for 10 minutes then cut into bars. Let bars cool completely in pan before removing or serving.

I love making these and them putting them individually cut in a Tupperware for a quick snack option. You don’t have to substitute the butter with applesauce, I just always like to try it whenever I can…;)


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  • cheryl

    Made a small variation to this recipe and they turned out awesome!!  I used 3 cups of oatmeal and 1 1/2 cups of rice krispies. Also substituted coconut oil for the butter.  Made a double batch and then froze them in individual snack size zip seal bags so I can grab one easily to put in lunches for the kids and husband. 

  • http://www.facebook.com/profile.php?id=539750959 Athena Intros

    if you put these in a food sealer bag how long would these last do you think?
    … Not sure why I’m asking since they would be gone as soon as the kids see them. :)

    • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

      I would guess they would last longer than commercially packaged granola
      bars. Maybe a few years? Good question!

  • Laura Roberts

    I just made these today. I added craisins and sliced almonds along with the mini chocolate chips. My 2 year old has never been crazy about granola. She helped me make them and then she had to be the first to taste it. She went nuts over them. Definitely a staple that is being added at our house!

  • Leah

    Just curious if anyone else’s were crumbly. I followed the recipe and they pretty much fell apart when I took them out of the pan.

    Any suggestions?

    • http://www.mamasheartblog.com sue

      Leah – when I made these bars. I pounded the crumbly mixture in to my pan very, very tightly. My method was to use a rice paddle (flat on the top of the mixture in my pan) and then pound on it with the end of my French rolling pin (which is a glorified dowel). If you want to see the photos, click the link in my name (it goes to my blog) and search for ‘granola’ in the fountain-pen search bar at the top of the page. I’ve got photos of how I did it. The bars came out compact when they were fully-baked and I think compacting them in the pan made the difference. :)

    • Bwarner4310

      if you use a little more honey and cook them just a little longer this will fix the problem

    • Bwarner4310

      if you use a little more honey and cook them just a little longer this will fix the problem

    • Cheryl

      I used my Pampered Chef metal turner and pressed down to flatten and compact in the pan before baking as well as after it came out of the help. That seemed to help a lot.  

  • http://www.moldremoval.net Mold Removal Irvine

    Thanks for the recipe.

  • Empressstormprince

    So are these soft or crunchy? I prefer crunchy and am guessing subbing applesauce would make them softer. I am going to try the “chex mix bowl” recipe with granola for granola bars too. That looks super easy and no added sugar in the “glue”.

  • Empressstormprince

    So are these soft or crunchy? I prefer crunchy and am guessing subbing applesauce would make them softer. I am going to try the “chex mix bowl” recipe with granola for granola bars too. That looks super easy and no added sugar in the “glue”.

    • Bwarner4310

      it will be a little sticky when putting them in to a pan. it works better if you flatten them into a cookie sheet at about 1/4 in thick. then they will be crunchy

    • Bwarner4310

      it will be a little sticky when putting them in to a pan. it works better if you flatten them into a cookie sheet at about 1/4 in thick. then they will be crunchy

  • Michelle W.

    I just used this recipe as the basis for granola bars. Because I am on a diet currently I used coconut oil instead of butter (I would have tried applesauce, but can't do apples right now) and molasses in stead of brown sugar, no changes in dry ingredients out of curiosity. I made a double batch. One batch I added chocolate chips, which my family loved, and the other batch I only added chopped almonds, no chips. I thought the ones with the almonds were great! My family liked the chocolate chip ones, but noticed a “weird” taste, which I attribute to the molasses. I'm not eating chocolate right now either so can't tell you how I liked the chip ones. Over all I'd say this is a definite keeper! Sorry this is so long, but thought some one might be interested. thanks for the recipe. now to try the granola recipe.

  • Michelle W.

    I just used this recipe as the basis for granola bars. Because I am on a diet currently I used coconut oil instead of butter (I would have tried applesauce, but can’t do apples right now) and molasses in stead of brown sugar, no changes in dry ingredients out of curiosity. I made a double batch. One batch I added chocolate chips, which my family loved, and the other batch I only added chopped almonds, no chips. I thought the ones with the almonds were great! My family liked the chocolate chip ones, but noticed a “weird” taste, which I attribute to the molasses. I’m not eating chocolate right now either so can’t tell you how I liked the chip ones. Over all I’d say this is a definite keeper! Sorry this is so long, but thought some one might be interested. thanks for the recipe. now to try the granola recipe.

    • Cheryl

      I made them with coconut oil as well and they were awesome!!!

  • Christina

    I'm glad I'm not the only one substituting applesauce where I can:) Any recipe I have done this had always worked out. I made cornbread last night from your recipe and used applesause instead of oil…My husband said it was the best cornbread he had ever had! Thank-you

  • Christina

    I’m glad I’m not the only one substituting applesauce where I can:) Any recipe I have done this had always worked out. I made cornbread last night from your recipe and used applesause instead of oil…My husband said it was the best cornbread he had ever had! Thank-you

  • http://www.mamasheartblog.com/ sue

    I think I'm going to make these today (although I don't seem to have trouble finding ways to use my oats from FS – pancakes, waffles, bread, etc.) and use coconut oil instead of the butter to up the nutritional value. I keep CO in our FS b/c we use it regularly, but also because it's a metabolic-booster and is loaded with super-healthy things. :) Can't wait to try them out on my guinea pigs… erm…family! :)

  • http://www.mamasheartblog.com/ sue

    I think I’m going to make these today (although I don’t seem to have trouble finding ways to use my oats from FS – pancakes, waffles, bread, etc.) and use coconut oil instead of the butter to up the nutritional value. I keep CO in our FS b/c we use it regularly, but also because it’s a metabolic-booster and is loaded with super-healthy things. :) Can’t wait to try them out on my guinea pigs… erm…family! :)

  • http://www.mamasheartblog.com/ sue

    I think I'm going to make these today (although I don't seem to have trouble finding ways to use my oats from FS – pancakes, waffles, bread, etc.) and use coconut oil instead of the butter to up the nutritional value. I keep CO in our FS b/c we use it regularly, but also because it's a metabolic-booster and is loaded with super-healthy things. :) Can't wait to try them out on my guinea pigs… erm…family! :)

  • Liz

    I wonder how well this would make up with the butter powder?
    I think I’ll try these “three” recipes tomorrow. One with butter, one with applesauce and one with butter powder. I’ll let you know which one goes first!

  • Liz

    I wonder how well this would make up with the butter powder?
    I think I'll try these “three” recipes tomorrow. One with butter, one with applesauce and one with butter powder. I'll let you know which one goes first!

  • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

    Yes it would be a straight substitute. Julie thinks it's great, I prefer the butter. hehe.

    -Jodi

  • allison

    is it a straight sub for the butter? 2/3 c applesauce?
    is this good with dried fruit?
    thanks! found this on google, was so excited cause its exactly what i was looking for to use our storage stuff!

    • http://foodstoragemadeeasy.net Jodi – Food Storage Made Easy

      Yes it would be a straight substitute. Julie thinks it’s great, I prefer the butter. hehe.

      -Jodi

  • allison

    is it a straight sub for the butter? 2/3 c applesauce?
    is this good with dried fruit?
    thanks! found this on google, was so excited cause its exactly what i was looking for to use our storage stuff!