As late afternoon approaches, I am always looking for a snack. I used to reach for a granola bar, until I became more informed about its ingredients. 

Many of the bars claim to have nutritional value, but in actuality, the “natural flavors” listed are chemically engineered sugars manufactured to resemble the designated foods. 

If you are interested in obtaining more information about this, check out “The Food Babe” website. She is passionate about the foods we are eating and their ingredients.

This is why I decided to try and make the granola bars. I know that I am using healthy and nutritious ingredients. These bars are easy to make and so delicious.  Feel free to modify this recipe with any healthy ingredient you enjoy.  I did change a few things, as I noted in the recipe.

This recipe is courtesy of The Perfect Cookie by America’s Test Kitchen. It will make 36 bars ( depending on how you cut them).

Ingredients for Crunchy Granola Bars

7 cups old-fashioned rolled oats
1/2 cup vegetable oil (I used coconut oil)
1/2 tsp. salt
3/4 cup “natural” honey
3/4 cup packed light brown organic cane sugar
1 tbsp. vanilla extract
2 tsp. ground cinnamon
1 1/2 cups almonds, peanuts, or walnuts, coarsely chopped 

Preheat oven to 375.

Adjust oven rack to middle position.

Toss oats, oil, and salt together in a medium bowl.

Spread mixture over baking sheet and toast, stirring often, until pale golden, about 20 – 25 minutes.

Meanwhile, line an 18 by 13-inch rimmed baking sheet with aluminum foil and grease foil. ( I used parchment paper, which I extended beyond the baking sheet rims).

Cook honey and sugar in a small saucepan over medium heat, stirring frequently, until sugar is fully dissolved, about 5 minutes. 

Take off the heat and stir in the vanilla and cinnamon, if using.

Transfer toasted oat mixture to a large bowl. 

Reduce oven temperature to 100. Add honey mixture and almonds (or any nut you are using) to oat mixture and toss until well combined.

Transfer mixture to prepared sheet and press firmly into even layer with a greased metal spatula.

Bake bars until golden, 35 to 30 minutes, rotating sheet halfway through baking. (set your timer).

Let bars cool completely, in sheet on wire rack for 15 minutes, then cut them into 36 pieces. 

Let cool completely, then remove individual bars from sheet with spatula. 

Bars can be stored at room temperature for up to 2 weeks.

It’s that simple!