Anybody else hooked on bars? If so– the time is now to hit the kitchen and whip up these Trail Mix Granola Bars! I have always eaten granola bars- from the classic Nature Valley, way-too-crunchy honey & oat bars, to Kashi nut and fruit bars, to everything in between! A perfect granola bar is soft and chewy, thick, and full of wholesome ingredients like oats, dried fruit, and nuts.
I first made my own granola bars by following this recipe from Smitten Kitchen. I love this recipe so much, I baked and individually wrapped them to include in gift bags I delivered to guests staying at hotels for our wedding (8 yrs ago!) I’ve customized the recipe below based on the tweaks I’ve used to make them my own. Now you can do the same!
These bars freeze well, and are lovely to gift. Consider making a double batch– one for you, and a batch for a neighbor who is balancing work-from-home and virtual schooling, a college student, new parents, or anyone at all whose day you want to brighten!
A few notes on my Trail Mix Granola Bars:
- Mix-ins: I tested this recipe using 2 cups total of mixed dried fruit and nuts. You can use all fruit, or all nuts. I used dried apricots (chopped in my food processor), mixed dried berries from Aldi (cranberries, blueberries, cherries), and combo of bagged mixed nuts from Aldi (pistachios, almonds, hazelnuts, cashews). Keep in mind that large, whole nuts will really break up the texture of your granola bars, causing them to crumble when cut. I recommend pulsing them in a food processor to cut them down first. I love a mini food processor for this job.
- Liquid ingredients: Melted butter is a delicious fat that hardens when cools, which is why I love it in these bars. You could sub melted coconut oil, or try using a neutral oil like grapeseed or avocado oil if you prefer. Many recipes call for corn syrup, but I use all honey. Raw honey will be difficult to use unless you heat and liquify it.
- Flavors and extras: Cinnamon can be swapped for a combo nutmeg, ginger, cardamom, or pumpkin pie spice. This recipe can handle about 1/3 cup of a coarse, dry ingredient (like shredded coconut)– you could sub wheat germ, ground flaxseed, or chia seeds.
- Cooling: Cool completely prior to cutting to minimize crumbling! This may involve popping the entire pan in the fridge. Cut the bars on a cutting board using a sharp chef’s knife.
It’s time to raid your pantry and make Trail Mix Granola Bars!
Trail Mix Granola Bars
Equipment
- 8-inch square baking dish
- Parchment paper to line dish
Ingredients
- 1/3 cup oat flour (oats processed in a food processor)
- 1 2/3 cup quick-cooking oats
- 1/2 cup granulated sugar
- 1 tsp ground cinnamon
- 1 tsp salt
- 2 cups dried fruit and chopped mixed nuts ex) dried cranberries, cherries, chopped apricots, raisins, dried blueberries, cashews, almonds, pistachios, hazelnuts
- 1/3 cup unsweetened coconut flakes
- 1/3 cup peanut butter (or other nut butter)
- 6 tbsp butter, melted
- 1/3 cup honey (pourable, not raw)
- 1 tsp vanilla extract
- 1-2 tbsp water
Instructions
- Preheat oven to 350. Line baking pan with parchment paper, cut to size, overlaying on two sides of the pan (to easily lift out baked bars). Lightly grease sides of pan.
- Combine dry ingredients in a large bowl: oat flour, oats, sugar, dried fruit and nuts, coconut flakes, cinnamon, and salt.
- Combine wet ingredients in a large glass measuring cup or small bowl: melted butter, honey, peanut butter, vanilla, and water. Add wet ingredients to dry and mix until combined.
- Press mixture evenly into baking pan using a flat spatula or your hands. Bake for 35-40 minutes, or until golden brown around the edges.
- Cool completely in pan, refrigerating if necessary to set. Cut into squares using a large chef's knife.
As usual these sound amazing!!! Can’t wait to try them!