Crunchy Granola Bar Recipe (2024)

FAQs

What is the best binder for granola bars? ›

Honey. Sweetens the granola bars and helps bind the dry ingredients together.

I aim to let it hit room temperature, whatever that may be; the real point is to give it ample time to shed excess heat and steam. This should take about 45 minutes; if left out indefinitely, the granola can turn sticky or soft, so do try to put it away as soon after cooling as you can.

The better you press, the better the bars hold together.

When you're happy with the pressed mixture, press a spoonful of chocolate chips on top, and then chill in the fridge for at least 2 hours. This hardens everything and makes it easy to cut the granola mixture into bars.

Crunchy granola bars are a perfect, healthy breakfast or snack! 1 Bowl. They're packed with protein, almond flour and oats and even plenty of chocolate! These granola bars are non-sticky and non-chewy! so they'll also work if you have braces and were missing your sweet granola bars.

While there are several different sticky ingredients that you can use, we've found that the binding agent that works the best is honey! When added to your homemade granola bars, honey acts as glue that sticks all the pieces together.

Honey – Along with the nut butter, it helps all these ingredients stick together! I love its warm amber flavor in this recipe. Vanilla extract – It amps up the bars' warm flavor.

Whether it's homemade or store-bought, properly storing granola will help extend the shelf life and maintain crunchiness. Store granola in an airtight container or tightly sealed zip-top bag in a dry, dark place away from heat.

Your homemade granola will continue to crisp up as it cools. It's tempting to start eating it as soon as it comes out of the oven, but if you let it rest for 15 minutes on the sheet pan, it'll be extra crisp and toasty – totally worth the wait!

If your granola bars are falling apart or seem too crumbly, here are a few tips. Make sure you use honey or another sticky sweetener such as maple syrup in the liquid part of the recipe; this recipe calls for honey. This will help bind together the ingredients and keep that signature bar shape.

Nut butter is a super flavorful fat that serves multiple purposes in granola. It acts as a binding agent—along with additional coconut oil and whatever natural sweetener I've chosen—helping to pull the dry ingredients together into a wet, sticky mass for baking.

Should you soak oats before making granola bars? ›

Fill the bowl up with water to completely cover the mixture – enough that you can stir to combine. This soaking process will help the oats and seeds digest better. After the oat/seed mixture has soaked 8-12 hours, add the rest of the ingredients and combine.

Glycerin helps preserve moisture, prevents sugar crystallization, and adds bulk, smoothness, softness, sweetness, and texture to a range of foods and beverages. It gives the final product its smooth, thick texture.

Each bar provides a tasty snack made with whole grain oats, providing 20g of whole grain per serving (at least 48g recommended daily). These granola bars are made with no artificial flavors, colors or sweeteners.

In a very large bowl, combine the oats, coconut, wheat germ, nuts, and seeds. Mix well. In a separate bowl, whisk together the oil, salt, maple syrup, and vanilla. Pour the wet ingredients over the dry mixture in the bowl, stirring and tossing until everything is very well combined.

Whole Grain Oats, Sugar, Canola Oil, Rice Flour, Honey, Salt, Brown Sugar Syrup, Baking Soda, Soy Lecithin, Natural Flavor.

The binder is what helps the base ingredients clump together into clusters. Traditionally this is usually a sugar syrup, but it's possible to use any ingredient that has the power to bind. Egg - Egg whites are a great binder for granola if you are trying to avoid sugar.

If your granola bars are falling apart or seem too crumbly, here are a few tips. Make sure you use honey or another sticky sweetener such as maple syrup in the liquid part of the recipe; this recipe calls for honey. This will help bind together the ingredients and keep that signature bar shape.

Materials used as binders included egg, wax, honey, lime, whey, linseed oil or bitumen.