Granola Bars

I’ve been meaning to make my own  granola bars for a while, but some how they kept getting pushed to the side, to make way for cookies and cupcakes… You know how it is :-)… Recently, I made a big batch of Cranberry-Pumpkin Seed Granola and knew it would make fantastic bars. That convinced me, it was time to let granola bars take centre stage.


Granola Bars


Why did I not make these sooner?! Not only are they delicious, but they are also so easy to put together! Think, rice crispy squares kind of easy… If you have a favorite granola recipe or prefer to simply buy it, just swap yours in. This is a great base recipe, begging for adaptation!


Granola Bars



Granola Bars

3 cups Cranberry-Pumpkin Seed Granola*

2 cups Crispy Rice Cereal (I used Nature’s Path)

1/3 cup Brown Rice Syrup

3 tbsp Agave Nectar

1 tsp Cinnamon

1/8 tsp Salt

2 tbsp Coconut Oil


Line an 8 x 8 inch baking pan with aluminum foil and lightly grease. Set aside.

In a large mixing bowl, stir together the granola and rice cereal. Set aside.

In a medium to large sauce pan, over medium heat, bring the rice syrup, agave nectar, cinnamon, and salt to a full boil. Cook for 2 minutes, stirring constantly. Remove from heat and stir in oil until it’s thoroughly combined into the syrup mixture.

Pour the syrup mixture into the granola mixture, and stir until the granola is completely coated… Work quickly. This step becomes more difficult as the syrup cools.

Scrap the mixture into the prepared baking pan. Spread and press mixture so that it is evenly distributed throughout the pan, then press firmly and evenly until the surface is level and stops compacting… You may find this step easier if you place a piece of plastic wrap over the surface, to stop the mixture from sticking to your hands.

Allow the mixture to cool for 2 hours at room temperature. Remove from pan, peel away the foil, and slice into bars.

Store in a tightly sealed container, at room temperature, for 1 week… Longer than a week and the bars become brittle, as they do when stored in the refrigerator.

Makes 8 – 10 bars.


*Not all granolas or oats are gluten-free. If gluten is a concern, check packaging carefully.



13 thoughts on “Granola Bars

  1. Jesse

    These look great. I live in Vancouver too. I am not Vegan, but I am mostly Vegetarian (I don’t eat any land-based meat.) I also have a gluten allergy/intolerance. So I am going to definitely make these. Thank you. 🙂

  2. Sophie33

    I made these beauties yesterday but used maple syrup instead of the brown rice syrup & they were truly divine, Starr! 🙂 Yummy too!

  3. celestedimilla

    Yum, these look really good. And you sliced them so perfectly. Whenever I make something like these they never look like yours do, they’re all crumbly and such. Maybe I just need to make your recipe and see what happens. Celeste 🙂

    1. Starr

      Thanks, Celeste :-)… Regarding your bars crumbling, do you cool them in the refrigerator first? I’ve noticed that a lot of recipes suggest letting them set for an hour or two in the fridge, but I’ve found that always makes mine brittle and crumbly. Also, when I have stored bars like these in the fridge, I had to let them sit at room temperature for at least 3 hours, before they became chewy again (if they did at all).

  4. Pingback: Granola Bars | Recipe Archive

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