photo by Jennifer Johnson
Homemade granola bars are super easy to make, completely adaptable to whatever you want to put in them, and perfectly portable for an afternoon hike.
Cooking spray, for greasing
3 cups old-fashioned oats
1/2 cup pumpkin seeds
1/2 cup sunflower seeds
2 tablespoons chia seeds
2 tablespoons ground flaxseed
1/2 teaspoon kosher salt
4 tablespoons unsalted butter
1/2 cup plus 1 tablespoon honey
1/4 cup light brown sugar
1 tablespoon vanilla
1/2 cup dried cranberries
- Preheat oven to 350°F. Lightly grease an 8 x 8 pan and line with parchment paper so it hangs over 2 edges by about 1 inch (this will allow you to lift it out and remove it easily from pan). Set aside.
- On a large baking sheet, combine oats, pumpkin and sunflower seeds and toss to combine. Bake for 10-12 minutes, stirring occasionally. Transfer to a medium bowl and stir in chia seeds, ground flaxseed, and salt.
- Reduce oven temperature to 300°F.
- In a saucepan, heat butter, honey, brown sugar, and vanilla over medium heat. Cook until sugar dissolves. Pour over oat mixture and stir until completely combined. Add cranberries and spread evenly in prepared pan, pressing firmly and evenly into a flat layer.
- Bake for 30-35 minutes until lightly golden brown around edges. Cool about 1 hour before cutting into bars. Granola bars can be stored in an airtight container for up to 3 days.
Makes 8 bars.