We like to have these granola bars as a snack or toddler breakfast with milk or a smoothie—and they’re an excellent lunch box component too. Adapted from Better Homes and Gardens.
- Preheat the oven to 325 degrees F and line a baking sheet with parchment paper or a Silpat. Warm the honey and peanut butter for about 15 seconds if not stored at room temperature.
- Place the oats and coconut into the bowl of a food processor and blitz to grind into a coarse texture (like quick oats).
- Add the remaining ingredients, including the peanut butter and honey, and blend well.
- Add 1/4 cup water and blend until batter comes together like thick cookie dough. You may need to stop and scrape down the sides once or twice to get things fully incorporated. You should be able to press the batter together between your fingers and have it stick together. If it doesn’t, add a bit more water.
- Place batter onto the center of the prepared baking sheet and use your hands to press thin, about 1/4-1/2-inch thick and about 8×8-inches big. I measure roughly using an 8×8-inch baking pan. (You can also roll out the dough—just cover it with a piece of parchment paper first to make sure it’s easy to do.) Use a knife to lightly score lines for squares in whatever size you like.
- Bake for 18-20 minutes, remove from oven, and let cool completely on the pan.
- Break into squares and serve.
- Store in an airtight container for up to 2 weeks in the fridge or a week at room temperature. To freeze, place cooled bars in a sealed zip top freezer bag for up to 3 months. Thaw overnight in the fridge before serving.
*For kids under one, you can substitute brown rice syrup for the honey. You can also try using applesauce.
To make these with a fruit or a veggie, omit the water in Step 4. Add 1/4 cup mashed recipe banana or banana puree, pumpkin puree, applesauce, butternut squash puree, OR sweet potato puree. Proceed with the recipe as directed, though know you may need to bake up to an additional 10 minutes. Look for the edges to start turning golden brown. It just seems to take a little longer when you add a puree.
To make these without coconut, omit and use additional oats.
To make these without chia seeds, omit and increase the nut butter to 1/4 cup. Or use ground flaxseeds.
Add chocolate chips to this recipe by pressing a few into the top of the rolled out batter just before baking.
Use room temperature honey and nut or seed butter to make the batter come together easily, or warm them briefly.
Wet your fingers or use a piece of parchment to press the batter down if it’s sticking to your hands.