Mohamed Shili This delicious and easy granola bar recipe by Joanna Gaines is perfect for a quick, nutritious snack or on-the-go breakfast. Made with wholesome oats, crunchy almonds, and sweet cranberries, these bars are flexible enough to use ingredients you already have. With a touch of chocolate and no-bake simplicity, they’re a crowd-pleaser every time!
Recipe Ingredients:
- 2 ½ cups (230g) old fashioned rolled oats
- 1/2 cup (80g) whole almonds, coarsely chopped
- 1/3 cup (113g) pure honey
- 1/4 cup (56g) unsalted butter, cut into pieces
- 1/4 cup (50g) packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
- 1/2 cup (60g) dried cranberries, coarsely chopped
- 1/4 cup plus 2 tablespoons (65g) mini chocolate chips
How To Make Granola Bars Recipe?
- Preheat the oven: Preheat to 180°C / 350°F and line an 8-inch or 9-inch square pan with foil or parchment paper.
- Toast the oats and almonds: Spread the oats and almonds on a baking sheet and bake for 5 minutes. Stir and bake for another 3–5 minutes, until lightly toasted. Transfer to a large mixing bowl.
- Make the butter mixture: Combine butter, honey, brown sugar, vanilla extract, and salt in a saucepan over medium heat. Stir occasionally until the butter melts, the mixture bubbles, and the sugar dissolves.
- Mix everything together: Pour the melted butter mixture into the bowl with toasted oats and almonds. Stir well, and let the mixture cool for about 5 minutes. Stir in the dried cranberries and 60g / ¼ cup of the mini chocolate chips.
- Press into the pan: Transfer the granola mixture to the prepared pan. Press firmly using a spatula to ensure the bars hold together. Press for about 1 minute to be extra secure.
- Add the chocolate topping: Scatter the remaining 2 tablespoons (10g) of mini chocolate chips on top and gently press them into the surface.
- Chill and cut: Cover the pan and refrigerate for at least 2 hours. Once set, lift the block out of the pan, peel off the parchment or foil, and slice into 12 bars.
Recipe Tips:
- Toast for Extra Flavor: Toasting the oats and almonds enhances their flavor and gives the bars a nutty, delicious taste. Don’t skip this step for the best results!
- Press Firmly: When pressing the mixture into the pan, use a spatula or the back of a spoon and press down hard. This helps the bars stick together and prevents them from falling apart.
- Cool Completely: Allow the bars to chill in the fridge for at least 2 hours before cutting. This makes them firm and easier to slice cleanly.
- Use Sticky Ingredients: The honey and melted chocolate help bind the bars. If you substitute ingredients, make sure they’re sticky, like maple syrup or peanut butter.
- Cut with a Sharp Knife: Use a sharp knife and cut in one smooth motion. This avoids crumbling and ensures clean, even bars.
How To Store Leftovers?
- Refrigerate: Let the granola bars cool to room temperature first. Then, place them in an airtight container and refrigerate for up to 1 week to keep them fresh and firm.
- Freeze: Allow the granola bars to cool completely, then wrap them individually in parchment paper and place them in a freezer-safe container or bag. Freeze for up to 3 months.
Nutrition Facts
- Calories: 118
- Total Fat: 5g
- Saturated Fat: 0.6g
- Cholesterol: 0mg
- Sodium: 74mg
- Potassium: 84mg
- Total Carbohydrate: 16g
- Dietary Fiber: 1.3g
- Sugars: 7.1g
- Protein: 2.5g
Check out More Recipes:
Joanna Gaines Granola Bars
Description
This delicious and easy granola bar recipe by Joanna Gaines is perfect for a quick, nutritious snack or on-the-go breakfast. Made with wholesome oats, crunchy almonds, and sweet cranberries, these bars are flexible enough to use ingredients you already have. With a touch of chocolate and no-bake simplicity, they’re a crowd-pleaser every time!
Ingredients
Instructions
- Preheat the oven: Preheat to 180°C / 350°F and line an 8-inch or 9-inch square pan with foil or parchment paper.
- Toast the oats and almonds: Spread the oats and almonds on a baking sheet and bake for 5 minutes. Stir and bake for another 3–5 minutes, until lightly toasted. Transfer to a large mixing bowl.
- Make the butter mixture: Combine butter, honey, brown sugar, vanilla extract, and salt in a saucepan over medium heat. Stir occasionally until the butter melts, the mixture bubbles, and the sugar dissolves.
- Mix everything together: Pour the melted butter mixture into the bowl with toasted oats and almonds. Stir well, and let the mixture cool for about 5 minutes. Stir in the dried cranberries and 60g / ¼ cup of the mini chocolate chips.
- Press into the pan: Transfer the granola mixture to the prepared pan. Press firmly using a spatula to ensure the bars hold together. Press for about 1 minute to be extra secure.
- Add the chocolate topping: Scatter the remaining 2 tablespoons (10g) of mini chocolate chips on top and gently press them into the surface.
- Chill and cut: Cover the pan and refrigerate for at least 2 hours. Once set, lift the block out of the pan, peel off the parchment or foil, and slice into 12 bars.
Notes
- Toast for Extra Flavor: Toasting the oats and almonds enhances their flavor and gives the bars a nutty, delicious taste. Don’t skip this step for the best results!
- Press Firmly: When pressing the mixture into the pan, use a spatula or the back of a spoon and press down hard. This helps the bars stick together and prevents them from falling apart.
- Cool Completely: Allow the bars to chill in the fridge for at least 2 hours before cutting. This makes them firm and easier to slice cleanly.
- Use Sticky Ingredients: The honey and melted chocolate help bind the bars. If you substitute ingredients, make sure they’re sticky, like maple syrup or peanut butter.
- Cut with a Sharp Knife: Use a sharp knife and cut in one smooth motion. This avoids crumbling and ensures clean, even bars.
Joanna Gaines Granola Bars
