Over the years I have played around with a few recipes and this recipe by far is my favorite for a couple of good reasons. Here is why:
It tastes really good. It has enough sweetness, crunch, salty, and healthy fats to satisfy you.
It holds its shape! Some natural granola bars just don’t stand the test of time in your kid’s lunch box and become a crumbly mess.
There is still a caution with “healthy food” and sugar content. I have made a number of granola bar recipes that were vegan, gluten-free, full of whole foods that tasted just like a Twix chocolate bar. When I calculate the sugar content (even with natural sugars like dates) it can be comparable to a conventional chocolate bar. Are natural sugars better, absolutely. But to the body. 4g of circulating sugar in the blood is enough, any more can spike blood sugar levels. This can lead to the creation of fat cells for sugar storage, impact blood sugar balance that long-term can cause dysglycemia and even diabetes. So those raw, vegan, natural cheesecakes, brownies, and granola bars which I love, I am thoughtful about the portions and distinguish the difference between a healthy granola bar you want to pack in your families lunch versus a healthier alternative to a candy bar.
It has a few simple ingredients, high in fiber, protein, minerals, vitamins, and provides a balanced dose of healthy fats.
They freeze really well. I will double the batch below and freeze some so I am set up for lunchbox snacks for the month.
Cost effectiveness. These ingredients are simple, affordable and when you make this recipe you are saving a ton of money in comparison to buying the Lara bars or other natural granola bars that can run you $3 a bar.
I hope your family loves these as much as mine does. If you give them a try, comment below. I would love to hear from you.
The Best Homemade Granola Bars Ever!
It has a few simple ingredients, high in fiber, protein, minerals, vitamins, and provides a balanced dose of healthy fats.
Ingredients
- 1 cup organic rolled oats use gluten-free as needed
- 1 cup quinoa, uncooked
- 1/4 cup pumpkin seeds
- 1/4 cup sunflower seeds
- 2 tbsp chia seeds
- 2 tbsp flax seeds
- 2/3 cup coconut oil or grass fed butter
- 2/3 cups honey
- 1 tsp vanilla
- 2 tbsp coconut (optional, add in if you like)
- 2-3 oz. 70% dark chocolate
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment and spread quinoa onto the pan. Toast for 10 minutes.
- Put all dry ingredients into a bowl, add the puffed quinoa and mix. Then add all wet ingredients and mix until well combined.
- Line a 9 x 13" pan with parchment paper or grease well with coconut oil. Scoop the ingredients into the pan, spread out evenly and press firmly into the pan so that the mixture sticks together. Bake for 25-28 minutes.
- Allow the granola bars to cool. Lift them out gently by the parchement paper. Melt your chocolate if you are using it and drizzle over the bars. Pop them in the freezer for 5 minutes for the chocolate to set.
- Cut them up into bars and store them in the fridge for 1-2 weeks or the freezer for 1-2 months.
Notes
You can cut these bars into any size you like. I typically cut them about 1 1/2" wide and 4-5" long. They keep great in the freezer for 1-2 months in an air-tight glass container.