Yep, it’s another granola bar post.
I can’t help myself with granola bars. My girls love them, and I can’t bring myself to buy the store-bought boxed varieties. Sure, you might argue that SOME of them fall under the healthy category.
But most don’t. And it’s cheaper and easier for me to just make ’em myself.
I used the Epicure Perfect Petites pan for this no-bake recipe. I love that I don’t have to fiddle around with portioning the granola bars once I’ve whipped them up. Instead, I just flip the mould over, and pop out each perfectly formed bar.
It’s ridiculously easy.
This recipe is very flexible. If you don’t have cranberries, use raisins. Do you have ground flaxseed? Add in a tablespoon or two!
I always make my granola bars nut-free so that they’re classroom safe. But if you aren’t worried about a nut-free environment, slivered almonds would be a lovely addition to these bars.
- 3 cups of quick oats
- 1/3 cup brown sugar
- 1/4 cup coconut oil
- 1/4 cup honey
- 1 cup dried cranberries
- 1/2 cup chocolate chips
- In a large bowl, add oats, chocolate chips, and cranberries
- In a medium saucepan, bring brown sugar, coconut oil, and honey to a boil
- Immediately pour the sugar mixture into the bowl of dry ingredients
- Stir ingredients until mixture is entirely coated and is starting to stick together (chocolate chips will melt - that's a good thing!)
- Portion the mixture into the Perfect Petites pan - be sure to press mixture down into each mould.
- Chill granola bars for approximately an hour (or overnight)
- Turn Perfect Petites onto a cookie sheet and pop out bars. Enjoy!
I can make these bars in about 15 minutes, and so they’re often something I will throw together before I head to bed.
This recipe is a “must-make” in our house. As in, “Moooooo-oooom…. did you make those granola bars yet!?!?!”
I am thrilled to be working with Epicure – they provided some products and spices for me to experiment with, but all words, pictures, ideas, and granola-bar addictions are entirely my own!
If you have the Perfect Petites pan, check out this recipe for Zucchini mini loaves with Pumpkin Pie Spice as well!
Love that this recipe is nut-free…just what I was looking for to send to my sons nut-free classroom..
I’m always on the hunt for good nut-free baking. I’m hoping to post a few more successful recipes on the blog in the coming weeks!
Wondering what kind of coconut oil I use, liquid or solid.
Can’t wait to try these.
Hi Deborah! I use solid coconut oil – it will melt with the heat. 🙂
Now I really want to eat these… Thanks for sharing it with us!
Wow, they look delicious and very easy to make indeed. I even think that I will try it this very day. One of my boys loves to bring such bars at school. Thank you!
Linda at Mixed Kreations
Oh this looks so yummy and healthy, I going to try these. Need some more healthy snacks. I don’t have one of those pans so I guess I will just have to pour them in another pan then slice them. Thanks for sharing! Pinning! Going to pin your zucchini mini loaves too!
Ummmm, yes please! Love how easy these are to make and I am so digging that epiciure pan as well!
This recipe sounds delicious, I love making homemade granola bars for snacks around our house I will have to give this recipe a try! The pan you used to make them is a wonderful idea, I will definitely have to get one I’m sure it makes the job so much easier!! Have a blessed week!
This is a great recipe! Thanks for linking up with What’s Cookin’ Wednesday!
This just became a staple in our house! So delicious, versatile and easy! Thanks for sharing!