I started making these because I’m neurotic about controlling everything my kids eat I wanted a convenient snack option with less sugar in it. I’m still iterating on the recipe a bit; I haven’t found a way to keep these from crumbling a decent amount, and there’s still more sugar than I would like. I’m also trying to find a flavor combination that we love that is nut-free, since schools prefer nut-free snacks. But here’s what we’ve got for now!
Homemade Granola Bars
Ingredients
Dry Ingredients
- 1 1/4 c quick or old-fashioned rolled oats
- 1/2 c granulated sugar
- 1/3 c oat flour
- 1/3 c all-purpose flour
- 1/3 c ground flaxseed
- 2/3 c unsweetened shredded coconut
- 1/3 c semisweet mini chocolate chips
- 1/2 c dried apricot chopped finely
- 1/2 tsp salt
Wet Ingredients
- 6 tbsp butter or coconut oil melted
- 3/4 c egg whites
Instructions
- Preheat oven to 350°F. Coat an 8 x 8" square pan with oil, then line with parchment paper, letting the paper hang over two sides as a sling, and oil the parchment.
- Combine dry ingredients in a large bowl, stirring until they're thoroughly distributed.
- Add wet ingredients and combine thoroughly.
- Press the mixture into the prepared pan, trying to get it as smooth and compacted as possible.
- Bake 30-40 minutes, until nicely golden brown all over. Let cool in the pan for at least 20 minutes or until fully cooled. Remove and slice into bars of desired size. These store best in the fridge, and it can be helpful to place parchment paper between layers of bars to prevent sticking.
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