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–+ servings
David Murphy

Honey Oat Granola Bars

Whether you need a quick breakfast on busy mornings, an afternoon pick-me-up, or an easy snack to toss into lunchboxes, these Honey Oat Granola Bars are a recipe you'll find yourself making again and again. They're soft, chewy, naturally sweetened with honey, and made with wholesome ingredients that come together in just minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Cooling Time 20 minutes
Total Time 55 minutes
Servings: 12 Bars
Course: Snack
Cuisine: American
Calories: 254

Ingredients
  

  • 3 ¼ cups gluten free oats
  • ¾ cups crispy rice cereal
  • 2/3 cup gluten free oat flour
  • 3 tbsp brown sugar
  • ¾ tsp baking soda
  • ¾ tsp salt
  • ¼ cup mini chocolate chips optional
  • 2/3 cup honey
  • 1/3 cup coconut oil melted
  • 2 tsp pure vanilla extract

Instructions
 

  1. Preheat oven to 350°F and line a 9x13 baking pan with parchment paper.
  2. In a large mixing bowl add oats, rice cereal, oat flour, brown sugar, baking soda, salt, and mini chocolate chips, if using and stir to combine.
  3. In a measuring cup melt 1/3 cup of coconut oil then add in honey and vanilla and pour over oat mixture, stir until all ingredients are mixed evenly.
  4. Using a spatula, transfer granola mixture to prepared baking dish and pat down in an even layer. Use a large measuring cup with a flat bottom to get your bars smooth on the surface.
  5. Place oats in preheated oven for 22-25 minutes.
  6. After baking, allow granola to cool for 15 minutes before removing from pan.
  7. Allow an additional 5 minutes before cutting into squares or bars. This will help the granola bars to stay together better.

Nutrition

Serving: 1BarCalories: 254kcalCarbohydrates: 41gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 1mgSodium: 221mgPotassium: 120mgFiber: 3gSugar: 21gVitamin A: 8IUVitamin C: 0.1mgCalcium: 23mgIron: 1mg

Notes

Pro Tips

  • Even layers: Take your time patting the mixture down; a flatter, more compressed layer creates a stronger bar.
  • Storage smarts: Once fully cooled, transfer these to an airtight container to maintain their chewiness for up to a week.
  • Don't rush the cut: Cutting while warm is a recipe for crumbs, so respect the total cooling time.
  • Oat flour swap: If you don't have store-bought oat flour, you can easily pulse some gluten-free oats in a blender until they turn into a fine powder.

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