Granola Bars Recipe

Preheat the oven to 325°F (160°C). Line an 8x8-inch (20x20 cm) square baking pan with parchment paper leaving a 1–2 inch overhang for easy removal.

In a large bowl, combine 3 cups rolled oats, 1/2 cup almond meal (or chopped almonds), 1/4 cup pumpkin seeds, 1/4 cup sunflower seeds, 1/4 cup shredded coconut, 1/2 cup dried cranberries, 1/4 cup chocolate chips (if using), 1 tsp ground cinnamon and 1/2 tsp fine sea salt. Stir until evenly distributed.

Warm and combine binders

In a small saucepan over low heat (or in a microwave-safe bowl in 20-second intervals), combine 3/4 cup peanut butter, 1/2 cup maple syrup, 2 tbsp light brown sugar, and 2 tbsp unsalted butter. Warm gently, stirring constantly, until smooth and the sugar has dissolved, about 2–3 minutes. Remove from heat and stir in 1 tsp vanilla extract.

Pour the warm binder mixture over the dry mix. Using a sturdy spatula or wooden spoon, fold and press until all dry ingredients are coated and the mixture becomes cohesive. Work quickly while warm.

Transfer the coated granola mixture to the prepared pan. Using the back of a spatula or the bottom of a measuring cup, press the mixture very firmly and evenly into the pan to compact—this helps the bars hold together when cut.

Optional: chill the pan for 15 minutes in the refrigerator to firm up before baking; this reduces spreading during bake. If chilled, allow 2 extra minutes of bake time.

Bake in the preheated 325°F (160°C) oven for 18–20 minutes, or until edges are golden and the top is set. Watch carefully; you want a light golden color, not too dark.

Remove pan from oven and immediately press the top gently again with the spatula or measuring cup to re-compact the bars while still warm. Let cool in the pan on a wire rack for 15–20 minutes, then transfer to the refrigerator to chill for at least 1 hour to fully firm up.

Lift the chilled granola slab out of the pan using the parchment overhang. Place on a cutting board and trim uneven edges if desired. Using a sharp knife, cut into 12 equal bars (3 rows x 4 columns) or desired size—wipe knife between cuts for cleaner slices.

If using chocolate drizzle: melt 2 tbsp chocolate in a microwave in 15-second bursts, stirring between bursts until smooth. Drizzle over bars with a spoon or pipe, then sprinkle lightly with flaky sea salt. Allow chocolate to set at room temperature or chill briefly.

Store granola bars in an airtight container. Keep at room temperature for up to 3 days, or refrigerated for up to 2 weeks. For longer storage, freeze individually wrapped bars up to 3 months.