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+ servings

The Unforgettable Granola Bars You'll Love Waking Up To


  • 1 ⅔ cup rolled oats
  • ½ - ¾ cup natural sugar (Sugar in the Raw or turbinado. Use more for a sweetness akin to most purchased bars; use less for a mildly sweet bar)
  • cup oat flour
  • ½ tsp fine grain sea salt
  • ½ tsp ground cinnamon
  • 2 - 3 cups dried fruits and nuts (see notes above)
  • cup nut butter, optional
  • 1 tsp vanilla
  • 6 Tbsp butter, melted but not hot
  • ¼ cup + 2 Tbsp honey (or maple syrup)
  • 1 Tbsp water


  • Preheat the oven to 350 deg F
  • Line an 8" x 8" pan in one direction with parchment paper, allowing it to go up the opposing sides.
  • Lightly grease the parchment paper and the exposed pan
  • If you'd like smaller pieces of fruit and nuts throughout the bars, chop them by hand or pulse a few times in the food processor. Add them, along with the dry ingredients, to a bowl and combine
  • In a separate bowl, whisk together the vanilla, melted butter, liquid sweetener, nut butter, and water.
  • Add the wet ingredients to the dry and combine (the mix will be evenly crumbly)
  • Spread into the prepared pan, pressing them in firmly to ensure they are molded to the shape of the pan. (Pressing down on the back of a piece of plastic wrap can help with this)
  • Bake the bars for 30 to 40 minutes, until they’re brown around the edges. (It's ok to have a little color on the tops as well)
  • When you take them out of the oven, they'll seem soft and almost underbaked when you press into the center of the pan, but never fear, they'll set completely once they've cooled. (**see note above)
  • Allow the bars cool completely before putting them in the refrigerator for 30-45 minutes to fully set. Cut them with a serrated knife into squares
  • To store, wrap the bars individually in plastic or stack them in an airtight container. In humid weather, it’s best to store bars in the refrigerator. They also freeze well.