Homemade Granola Bars

How to Make Homemade Granola Bars

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1. Heat the oven to 175°C / 350°F (155°C / 310°F fan). Line a 20 cm square tin with baking parchment, leaving an overhang on two sides.

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2. Spread the oats, almonds and sunflower seeds on a baking tray and toast for 8 minutes, stirring once, until golden. Tip into a large bowl and stir in the cranberries.

   Mark done Start 8 min timer

3. Put the honey, peanut butter, brown sugar and coconut oil in a saucepan over low heat and stir for 2 to 3 minutes, until melted and smooth. Stir in the vanilla, cinnamon and salt.

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4. Pour the warm binder over the oat mixture and stir until every piece is coated.

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5. Tip the mixture into the tin and press down very firmly and evenly with the back of a spoon or a flat glass, especially into the corners.

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6. Bake for 15 minutes, until the edges are golden. Cool completely in the tin, about 1 hour, before lifting out and cutting into 12 bars.

   Mark done Start 15 min timer

Tips for Making Homemade Granola Bars

• Press hard. Firm, even pressure is the difference between bars that hold together and a tin of granola.
• Cool the bars completely before cutting. They are soft while warm and set as the honey and sugar cool.
• Cut with a sharp, heavy knife in a sawing motion. If they crumble at the edges, chill them for 20 minutes first.

What to Serve with Homemade Granola Bars

• Greek yoghurt
• Fresh fruit
• Coffee

Storing & Reheating Homemade Granola Bars

Keeps in an airtight container for 1 week, or wrapped individually in the freezer for 3 months.

Homemade Granola Bars FAQ: Common Questions

Homemade Granola Bars Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.