I spent years chasing after the perfect recipe for homemade granola bars. Floored at the price of a single box of the store bought brands, I decided that I could do just the same, if not better, for less. We’re a family on the go and if you’re like me, you can easily spend close to $20 at the grocery store just on the various types of granola bars that suit each child’s (and adult’s) tastes. Plus, we have dairy allergies in our house so finding healthy, fill-you-up bars that fit our dietary restrictions are even more costly – and less delicious. I adapted this recipe from one found online years ago, and while sometimes I leave out the raisins or chocolate chips, I have yet to find one that can beat it.
Give this recipe a try and let me know what you think! At our house, they don’t stick around long, so I usually double the recipe.
Homemade Dairy-Free Granola Bars
**For Gluten-Free adaptation, substitute ground flax seed meal for wheat germ and gluten-free flour for traditional flour**
Servings: 24
Cook time: 25 min
Prep time: 15 min
2 cups old fashioned rolled oats
¾ c. packed light brown sugar
½ c. wheat germ
¾ tsp. ground cinnamon
1 c. all-purpose flour
¾ tsp. salt
¾ c. raisins (optional)
1/3 c. honey
1 egg, beaten
½ c. vegetable oil
2 tsp. vanilla extract
½ c. creamy peanut butter
¼ c. dairy-free chocolate chips (optional)
Directions:
- Preheat oven to 350°F. Line 9 x 11” pan with parchment paper, including some to hang over the sides (or spray with cooking spray).
- In a large bowl, combine the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt with a spoon. Make a well in the center and pour in the beaten egg, followed by the vegetable oil, honey, vanilla, chocolate chips, and peanut butter.
- Mix well using your hands until combined. Press the mixture evenly and firmly into the prepared baking dish.
- Bake 18-22 min, until edges begin to turn golden brown and the center no longer looks runny. Cool 10 min, then pull out using parchment paper and place on a cutting board to cut into squares. Cool completely before storing.
Tip: Measure the vegetable oil before the honey and it will slide right out of the measuring cup.