Granola Breakfast Bars


Here’s the original link:

Few modifications my first time around… not a few, a way lot, lol. Its a prefect base recipe and I’m excited to get started on a lot of modifications!

I didn’t have peanut butter (can’t wait to try it with peanut butter), I didn’t do the oat flower, I just used the regular flour equally, I used cane sugar instead of regular sugar, I didn’t have corn syrup, so I used maple syrup instead. I used maple syrup and my dry ingredients were: 1 cup coconut, 1/3 sunflower seeds, 2/3 dry blueberries. And I placed in my 8×8 square brownie pan.


1 2/3 cups oats (quick-cooking or old fashioned)
1/2 to 3/4 cup granulated sugar (use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar; omit altogether if your add-ins are super sweet)
1/3 cup oat flour (or 1/3 cup oats, processed till finely ground in a food processor or blender)
2 tbsp finely ground flax seed (optional)
1/2 tsp salt
1/2 tsp ground cinnamon
2 to 3 cups dried fruits, nuts, chocolate, coconut, seeds, etc. (total of 10 to 15 ounces)
1/3 cup peanut butter or another nut butter (optional but recommended)
1 tsp vanilla extract
6 tbsp melted butter
1/4 cup honey or maple syrup
2 tablespoons corn syrup (light or Lyle’s Golden)


1. Preheat oven to 350 degrees F. Line the bottom of an 8-inch square pan with parchment paper leaving the ends of the paper to hang up and over the two opposite sides of the pan. Lightly grease the paper and the exposed sides of the pan.
2. In a large bowl, stir the oats, sugar (if using), oat flour, flax, salt, cinnamon, and your dry add-ins together. In a separate medium bowl, whisk the peanut butter, vanilla, butter, honey/maple syrup, and corn syrup together until will combined and smooth. Immediately pour the wet mixture over the dry ingredients and with a rubber spatula, mix everything together until the oats are well-coated and sort of crumbly.
3. Transfer the granola mixture to the pan, pressing it down firmly and evenly into the pan. Make sure the granola is tucked into the corners and sits tightly up against the sides of the pan – this will help when cutting them. Bake for 30 to 40 minutes, until the top is nicely browned. Cool the pan on a wire rack for 20 minutes then transfer the uncut bars on the parchment paper from the pan to the rack to cool completely. Once they’ve cooled, transfer them to the fridge to set up well before cutting. Cut into 2-inch square pieces.

Good tips from the site:
To cleanly cut these bars, refrigerate the uncut bars for about 30 minutes once they’ve cooled – otherwise, they will be a little crumbly. Once cut, wrap them individually in plastic wrap and store them in the fridge. This is not for food safety reasons because they will be fine at room temperature, but difficult to eat. The cold breakfast bars will stick together better and will be easier to eat on the go.


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