These homemade granola bars are made from wholesome ingredients, but taste just like the childhood favorite! Vegan, Gluten-Free, and Refined Sugar-Free.
For the Base Recipe:
- 2 ½ cups One Degree Organics Sprouted Quick Oats
- 2 cups One Degree Organics Sprouted Brown Rice Crisps
- ¾ cup nut or seed butter*
- ½ cup liquid sweetener*
- ¼ cup coconut sugar
- Chocolate Chip: ¼ cup dairy-free mini chocolate chips
- Peanut Butter: ¼ cup chopped peanuts + use peanut butter in base recipe
- S’mores: 3 tablespoons dairy-free mini chocolate chips + 3 tablespoons of chopped vegan marshmallows
- Preheat the oven to 350F and line a 9×9″ baking tin with parchment paper. Add the oats and rice cereal to a large bowl and mix until evenly combined.
- Add the nut butter, liquid sweetener, coconut sugar, and vanilla extract to a separate, smaller bowl. Microwave for 20 – 30 seconds to loosen the mixture, then stir until well-combined. Pour the wet mixture into the bowl of dry ingredients and use a spatula to mix everything together. You may eventually need to use your hands to really get in there.
- Fold in any additional toppings or bar flavors, if you are using them. Firmly press the granola bar mixture into the lined baking tin, then bake in the middle rack of the oven for 6 to 8 minutes. Remove the tin from the oven and let cool completely before removing and slicing into bars.
- Serve as desired; leftovers will keep in an airtight container at room temperature for up to one week.
- Nut or Seed Butter: you can use any nut or seed butter for this recipe, though keep in mind that it will affect the final flavor. I prefer to use Cashew Butter for a neutral flavor, and Peanut Butter for the peanut granola bars
- Liquid Sweetener: you can use maple syrup, agave, or date syrup for this recipe. The thicker the sweetener, the better the bars will hold up. Coconut sugar can also be replaced with brown sugar.
- Bar Thickness: while these bars will hold their shape, they can be fragile if not properly wrapped. If you’re planning on traveling with them, I actually recommend either doubling the recipe or making these chewy granola bars in a loaf pan instead – that way they are twice the thickness, and much more sturdy.