Take-a-Hike Granola Bars

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Recipe photo

Take-a-Hike Granola Bars

star rating (8) rate this recipe »
Published prior to 2008

When you make your own granola bars, you're able to use the exact combination of dried fruit, nuts, and seeds you like.

1 2/3 cups (5 1/8 ounces) quick rolled oats
1 cup + 2 tablespoons (3 1/8 ounces) Sticky Bun Sugar
1/3 cup (2 3/8 ounces) granulated sugar
1/3 cup (1 ounce) oat flour
1/2 teaspoon salt
1/4 teaspoon ground cinnamon, optional
2 to 3 cups (10 to 15 ounces) dried fruits and nuts*
1 teaspoon vanilla extract
1/4 cup (2 ounces) melted butter or vegetable oil (1 3/4 ounces)
1/3 cup (1 1/2 ounces) peanut butter, optional
1/4 cup (2 3/4 ounces) honey, maple syrup or corn syrup
1 tablespoon water

*We like 1/2 cup each dried cranberries, chopped dried apricots, chopped pecans, sunflower seeds, and coconut. Walnuts, sesame seeds, pumpkin seeds, dried cherries or apples, or even chocolate chips would all be delicious as well!

Preheat the oven to 350°F. Lightly grease a 9" x 13" pan.

Stir together all the dry ingredients, including the fruit and nuts. In a separate bowl, whisk together the vanilla, melted butter or oil, syrup or honey, peanut butter, and water. Toss the wet ingredients with the dry until the mixture is evenly crumbly. Spread in the prepared pan, shaking the pan to evenly cover the bottom.

Bake the bars for 25 to 30 minutes, until they're just starting to brown and are bubbly around the edges. Remove from the oven, and cool for 10 minutes. Use a knife (or bench knife) to cut the bars while they're still warm in the pan. Let cool completely before removing from the pan. Yield: about one dozen 2" x 4 1/2" bars.

Reviews

1
  • star rating 12/07/2012
  • Jill from
  • I was excited when I saw the photo of these--they look so good and I would love a love a homemade version of a crunchy granola bar. But then I scanned the ingredients and OMG, these have a TON of sugar!!! Between the two sugars and the honey, almost 2 cups, then several cups of dried fruit, too? I am no health nut, but at the same time, I would like a granola bar that is slightly healthier than eating a pound of jellybeans.
  • star rating 08/30/2012
  • MomOfOne from Hueytown, Al
  • These are the best granola bars and very versatile. I have made them sour cherries and apples, I have also made them with sour cherries, cranberries and white chocolate ( that's been our face so far) can't wait to make some more. My picky 3 year old loves these too!
  • star rating 02/17/2011
  • VT Baker from KAF Community
  • I was very pleased with the results. This is a great lunch box staple, very satisfying and a winner with the kids!
  • star rating 03/16/2010
  • Terri A. from Virginia
  • I made these with slivered almonds, dried cranberries and chocolate chips. They were so good after our long Saturday runs! Perfect training food!
  • star rating 03/03/2010
  • Betsy from Douglas MA
  • I don't use the Sticky Bun sugar but use brown sugar instead. I use whole wheat flour instead of oat and purchase the dried fruit in the natural section of the grocery store. These go great with yogurt for lunch and will last an afternoon or longer. Quite filling for such a small bar and ten times better than what you buy.
    Thanks for sharing your successful substitutions! Irene @ KAF
  • star rating 10/23/2009
  • Beth from
  • I used a trail mix for the fruit/nut mix and would not do that again. The size of the pieces was too small. I would use a few larger sized items...like pecans, dried cranberries and chocolate chips. I would also line the pan with foil to be able to easily remove the cooked bars before cutting.
  • star rating 09/15/2009
  • from
  • My whole family loved these bars! I did use the peanut butter as well as dried cherries, dried pineapple, dried apricots, dried apple bits, diced macadamia nuts and diced pecans. This time around I will use different nuts and replace the pineapple (it was too sugary for me) with dried blueberries....and whatever else I can find! Try this recipe - you won't regret it!
  • star rating 01/25/2009
  • from
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