Crispy Honey Nut Granola Bars Recipe

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Justine Lemaire Modified: March 23, 2022
Crispy Honey Nut Granola Bars Recipe

How To Make Crispy Honey Nut Granola Bars

Crispy granola bars are filled with coconut flakes, oats, nuts, and dried fruit to create a healthy and portable treat with just the right sweetness.

Preparation: 15 minutes
Cooking: 35 minutes
Cool Time: 1 hour
Total: 1 hour 50 minutes

Serves:

Ingredients

  • cupsold fashioned rolled oats
  • 1cupwalnuts,chopped
  • ½cupalmonds,sliced
  • cupunsweetened coconut,shredded
  • ½cuphoney
  • 3tbsplight brown sugar,packed
  • 2tbspunsalted butter
  • tspvanilla extract
  • ¼tspsalt,plus ⅛ tsp
  • 1cupcrisp rice cereal,such as Rice Krispies
  • ¾cupdried fruit,such as cranberries, diced apricots, blueberries, currants, etc

Instructions

  1. Preheat the oven to 350 degrees F. Line a baking sheet with heavy duty aluminum foil.

  2. Spread the oats, walnuts and almonds onto the prepared baking sheet.

  3. Place in the oven and toast for 7 minutes.

  4. Add the coconut and toss well with a rubber spatula, then place back in the oven to cook for 4 to 5 minutes more. Keep an eye on it towards the end; the coconut should turn golden but not burn.

  5. Combine the honey, brown sugar, butter, vanilla extract and salt in a small saucepan and place over medium-high heat. Whisk and bring to a rapid boil, then turn off the heat and set aside.

  6. Once the oat mixture is done, remove it from the oven and reduce the heat to 300 degrees F.

  7. Combine the oat mixture, honey mixture, rice cereal, and dried fruit in a large bowl and toss well. Reserve the aluminum foil.

  8. Use the reserved foil to line a 9×13-inch baking dish, then spray the foil with nonstick cooking spray. Turn the granola bar mixture out into the prepared baking dish and spread evenly, patting down with a spatula.

  9. Be sure the heat is reduced to 300 degrees F, then bake for 20 to 23 minutes, until lightly golden.

  10. Remove from the oven and cool completely for 1 to 1½ hours.

  11. Use the foil overhang to transfer the bars to a cutting board, then use a large, sharp knife to cut into rectangles.

  12. Serve and enjoy!

Recipe Notes

Store the bars in a single layer in an airtight container, or wrap the bars individually in aluminum foil, for up to a week at room temperature.

Nutrition

  • Calories: 152.67kcal
  • Fat: 6.70g
  • Saturated Fat: 3.21g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 2.07g
  • Polyunsaturated Fat: 0.95g
  • Carbohydrates: 22.78g
  • Fiber: 2.51g
  • Sugar: 14.10g
  • Protein: 2.63g
  • Cholesterol: 3.82mg
  • Sodium: 39.60mg
  • Calcium: 21.40mg
  • Potassium: 164.41mg
  • Iron: 1.28mg
  • Vitamin A: 20.24µg
  • Vitamin C: 0.47mg
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