Hi friends! Coming at ‘cha with a super delicious healthier snack- granola bars. Now, this recipe stemmed from one of my absolute FAVORITE granola bars on planet earth, the homemade ones at WholeFoods. Sometimes you can find them at the checkout, and other times they are displayed in a basket in the bakery section of the store. Regardless, they’re the BEST granola bars I’ve ever had. I have been trying to dupe these bars for years since I discovered them back in college in 2013! The original recipe contains a few ingredients that I don’t love to put into my body on the regular (ahem, canola oil..), so I have subbed in a couple of my favorites to make up for them without compromising the unique flavor of the bar.
I am pretty sure WholeFoods bakes their bars, but just to make it easier, this version is no-bake, meaning you can simply store them in your fridge or freezer and just take out when ready to enjoy! I store mine individually cut, wrapped in parchment paper, so its super easy to grab and pack for on-the-go snacking!
All you need for this recipe is a sauce pan, large bowl, measuring cups, a wooden spoon or silicone spatula, a large baking tray and two large sheets of parchment paper.
I hope you enjoy these bars as much as Jake and I do! Let me know if you make them in the comments below!
- 3 cups old fashioned rolled oats
- 1 cup quick oats
- These bars can easily be made gluten free by using gluten-free oats!
- 3/4 cup raw cashews
- 3/4 cup raw walnuts
- 1/2 cup raw pepitas
- 1/2 cup golden raisins
- 1/2 cup craisins
- 1/3 cup hemp seeds
- 3/4 cup shredded coconut, unsweetened
- 1/3 cup honey or agave (can use maple syrup, bars will just have maple flavor)
- 1/4 cup coconut sugar
- 1/4 cup brown sugar
- 1/2 cup coconut oil
- 2 scoops collagen (use code “ROSALIEROUGE10” to get $ off your purchase at http://www.furtherfood.com)
- 1 tsp sea salt
- 1 tablespoon vanilla extract
- Line a large baking sheet with parchment paper. Set aside.
- In a large bowl, mix together oats, nuts, seeds, craisins, raisins, & coconut. Set aside.
- In a medium sauce pan, combine honey/agave, sugars, coconut oil, vanilla extract until thoroughly melted together. Continuously stir and let come to a slight boil and remove from heat. Do not let this burn!
- Stir in collagen and sea salt until mixture is smooth.
- Let mixture cool for about three minutes and pour over the dry granola mixture.
- Mix with wooden spoon until syrup mixture evenly coats the dry mixture. It should be damp.
- Spoon damp mixture onto baking sheet and press firmly until granola is compact. Bars should be about 1 inch thick.
- Place another piece of parchment paper on top and place a heavy object on top, like a book, to make sure that the parchment paper edges don’t rise and granola bars stay compact.
- Place in fridge for about an hour.
- Remove from fridge and cut bars into desired size with a sharp knife.
- I stored mine individually wrapped in parchment paper to prevent sticking. Bars can be kept in refrigerator for up to one week or in the freezer for 1-2 months.
- To enjoy, remove from freezer and let thaw 5 minutes!