granola bars, MIL-style

I found another granola bar recipe over on Summer Harms' blog.  I felt a special connection to her post because we both have mother-in-laws named Judy -- and it was her m-i-l, Judy, who invented this great recipe!

These bars are nice and chewy and can be kept in the fridge or freezer (cold = so great during the summer heat).  I made a few substitutions based on what I had on hand.  And, what I really liked about them is that you just toast the dry ingredients, mix with the wet, and then NO baking!  Which is great for the summer, when I loathe turning on the oven in our little house.

homemade granola bars
adapted from summer's mom judy's homemade granola bars
my notes are in italics

2 cups old-fashioned oats
1/2 c. flax seed, milled
1/4 c. quinoa
3/4 c. shelled sunflower seeds
1 c. chopped nuts (I used pumpkin seeds.)
1 c. shredded coconut (I used more like 1/2 c., which was all I had left.)
1/2 to 1 tsp. cinnamon (desired amount)
1/2 tsp. salt

1/2 c. brown sugar or organic agave nectar
1/2 c. honey
2 tsp. molasses
(In the sweet department, I used what I had on hand, which ended up being 2 tablespoons brown rice syrup, 1/3 cup  honey, and 1/3 cup brown sugar.  I'll probably leave out the brown sugar next time.)
4 T. butter
2 tsp. vanilla
4 T. peanut butter
1 c. dried, chopped fruit (and here, I used 3/4 c raisins.)

And here's how it goes together:
1. mix the first 8 ingredients together and place on a rimmed baking sheet. toast in a 400 degree oven for 12 minutes. stir and let cool at least 15 minutes.
2. bring next 4 ingredients to a simmer, stirring continuously. stir in the vanilla and peanut butter and cool for 2-3 minutes, stirring occasionally.
3. put the toasted ingredients and dried fruit in a large bowl and pour the liquid ingredients over it. mix very well.
4. place parchment or wax paper in the rimmed baking sheet and butter the top side, then place the granola bar mixture in the pan. put another butter sheet of paper, buttered side down, on top of the mixture and press down. roll with a rolling pin to make it very tight, smooth, and even.
5. let set for 2-3 hours and cut into desired bar size. makes about 20-24 bars. package in snack size bags or an airtight container (I wrapped each individually in Saran). if not using within next few days, store in freezer. they keep very well, and thaw quickly. (really yummy frozen, too!)

Thanks for sharing, Summer!  We've already eaten this first batch at our house and are ready for round two.


  1. you're so welcome, katie! this makes me so happy. hope you enjoy!!

    ps. love the brown rice syrup idea.

  2. YUM! I'll have to try this recipe. Thanks for sharing. I'm in a total recipe rut right now:)

  3. you're so welcome, katie! this makes me so happy. hope you enjoy!!

    ps. love the brown rice syrup idea.


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