You may remember me sharing a similar recipe a few months ago, but it's become such a staple in our house that I knew I needed to share it again—after making it about a dozen times and mastering the method. These Soft Granola Bars are so super easy to make they might just be the easiest granola bar ever. And they don't require any special ingredients that need to be ordered or otherwise procured from distant lands.
These granola bars are loaded with good stuff and minimal sweeteners, which makes them a nice alternative to the store bought kinds. Plus, they are soft enough for little eaters to safely eat whether at home or on the go.
All of the ingredients are mixed up in the bowl of a food processor and simply dumped and spread onto a sheet pan. And after they are baked, you simply break them into the size pieces that you prefer. So easy!
These do have nut butter in them, as well as coconut, but I think you'd have good success using Sunbutter and additional oats instead for a nut-free version.
I store ours in the fridge (because I like them cold) and serve them up as a stand alone snack or alongside yogurt or fruit. They sometimes even double as dessert. I'd bet they'd also make a pretty decent teether for a younger toddler who likes to nibble their pain away.
Nutrition-wise, these have whole grains and fiber from oats and a little fat from the nut butter, chia seeds, and coconut for staying power.
Soft-Baked Cinnamon Granola Squares
Makes about 12-16 kid-size servings
Adapted from Better Homes and Gardens
- 1 1/2 cups rolled oats
- 1/2 cup shredded unsweetened coconut
- 1/4 cup honey*
- 1/4 cup whole-wheat flour or gluten-free flour blend
- 3 tablespoons peanut butter
- 2 tablespoons water
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/8 teaspoon baking powder
- 2 tablespoons chia seeds
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or a Silpat.
- Place all ingredients into the bowl of a food processor and blend well. Pour out onto the center of the prepared baking sheet and use your hands to press thin, about 1/4-inch thick. Bake for 20 minutes, remove from oven and let cool completely on the pan. Break into pieces and store in an airtight container for up to 1 month either at room temperature or in the fridge.
*For kids under one, you can substitute brown rice syrup.