These granola bars have become my new go-to packable snack. They’re packed with fiber, iron, calcium, magnesium, and zinc to name a few. They’re crispy on the edges and chewy on the inside and the consensus from my team of recipe tasters (me and Dean, my fiance) is that it tastes like a fig newton. You be the judge!
Servings 12 bars
Prep Time 10 minutes 
Cook Time 25 minutes Ingredients
- 1 ½ cups (165g) rolled oats, divided
- ¼ cup (43g) chia seeds
- 1 ½ cups (156g) raw walnuts
- ½ cup (87g) dried tart cherries or cranberries
- ¼ cup (40g) hulled hemp seeds
- ½ teaspoon kosher salt
- 4 tablespoons (56.5g) butter
- ¼ cup (84g) honey
- 2 tbsp (40g) blackstrap molasses
- ½ tsp vanilla extract
- Pro tip: lightly dampen the bottom of a measuring cup or your hands to prevent sticking and press the bars down into a compact layer.
- Note: slice them into whatever size or shape bars you want! I love them as little square bites too.
Instructions
- Preheat the oven to 350F. Line an 8×8 or 9×9-inch baking dish with parchment.
- In a high speed blender, add 1 cup (107g) oats and chia seeds blend on high into a fine flour. Add the remaining ½ cup (58g) oats, nuts, dried fruit, hemp seeds, and salt and blend on high for a few seconds to combine and chop everything up.
- In a large microwavable bowl, add the butter and microwave until melted. Whisk in the honey, molasses, and vanilla until smooth.
- Transfer the dry ingredients into the bowl and mix until combined.
- Transfer to the parchment lined baking dish and spread out into an even compact layer. Bake for 20-25 minutes or until deeply browned on the edges and corners.
- Let cool completely before slicing. I like to let it cool on the counter, then transfer to the fridge and slice once chilled. They will still slice well if you just let them cool for 30 minutes.
- Store in an airtight container in the fridge for a portable, packable, nutrient-dense snack!
Items you can prep ahead (optional)
- Make them!
Substitutions:
- To make vegan, use coconut oil instead of butter. Olive oil would probably work as well.
- To make it nut-free, substitute the walnuts with pumpkin or sunflower seeds.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Eat them right out of the fridge!
- Top with whipped cream for dessert (yes I did this and it was delicious).
