Who says making granola bars has to be difficult and time-consuming?
If you’ve ever wanted to start baking homemade granola bars but were too daunted by the task — this post is for you.
I cannot tell you how many times I’ve walked past Nature Valley bars and told myself, “You should really try making those yourself sometime,” but then never took the initiative because I feared it would be difficult. Until today. One day last week, I woke up and just told myself I was going to try it, whether it was a success or flop. Now, I have learned that making granola bars from scratch is probably one of the easiest things to do in the kitchen, aside from cooking noodles and sauteing vegetables, or things of that nature.
What I love about these granola bars is that they are the perfect fix for when hunger strikes. Along with the usual dried fruit and nuts, I carry one or two of these around with me all day in case I have a snack attack. Another plus? Though many baked goods spoil within a few days, these bars still tasted the same after an entire week of being in a sealed container. Not too shabby …
So what are you waiting for? Say goodbye to Nature Valley and say hello to homemade, wholesome goodness (with only nine ingredients!).
Honey Oat + Coconut Granola Bars
1 cup rolled oats
1 cup all purpose flour
1 cup Rice Krispies cereal
1 teaspoon cinnamon
½ cup milk
¼ cup butter, melted
1/3 cup honey
1 teaspoon vanilla
1/4 teaspoon salt
½ cup shredded coconut (or dried fruit)
1. Preheat the oven to 350˚ F. Meanwhile, in a large bowl whisk together the flour, salt and cinnamon in a bowl. Add the oats and Rice Krispies and stir until combined.
2. In a separate large bowl, beat together the milk, butter, honey and vanilla until creamy using a hand mixer on high speed. Slowly add in the dry mixture, followed by the shredded coconut, and stir or beat on a low speed until combined.
3. Press the granola bar mixture evenly in an ungreased 13- X 9-inch baking pan. (Tip: Use wax paper to keep the mixture from sticking to your hands!) Bake for 20 minutes, or until light golden brown. Let cool completely before cutting.