Granola Bar Cookie Recipe

Preheat oven to 350°F (175°C). Line a 9x9-inch (or similar) square baking pan with parchment paper, leaving an overhang on two sides to lift the bars out. Lightly grease parchment.

Measure and assemble all ingredients. Chop almonds if not pre-chopped and toast them briefly in a dry skillet over medium heat for 3–4 minutes until fragrant; cool.

In a large bowl, whisk together the 2 cups rolled oats, 1 cup all-purpose flour, 1/2 cup quick oats, 3/4 cup packed light brown sugar, 1/4 cup granulated sugar, 1/2 tsp baking soda and 1/2 tsp fine sea salt until evenly distributed.

Stir the cooled chopped toasted almonds, 1/4 cup pumpkin seeds, 1/2 cup dried cranberries and 1/2 cup mini chocolate chips into the dry mixture so the mix-ins are evenly distributed.

In a separate bowl or large measuring cup, whisk together 1/2 cup melted unsalted butter, 2 tbsp vegetable oil, 1/4 cup honey, 1/4 cup maple syrup, 1 large room-temperature egg and 1 tsp vanilla extract until smooth and slightly glossy.

Pour wet ingredients into the dry mixture. Using a sturdy spatula or wooden spoon, fold until everything is moistened and a thick, slightly sticky dough forms. If the mixture seems too dry, add 1–2 tbsp milk or water; if too wet, add up to 2 tbsp flour or oats.

Transfer the mixture to the prepared pan. Using a piece of parchment or the back of a measuring cup, press the dough evenly and firmly into the pan to about 3/4-inch thickness, compacting so bars hold together after baking.

Top and finish

If using, press the extra 1/4 cup chocolate chips into the top and sprinkle the 1/4 tsp flaky sea salt evenly over the surface.

Bake in the preheated 350°F (175°C) oven for 16–20 minutes, until edges are golden and center is set but still slightly soft. Rotate the pan halfway through baking for even color.

If you prefer chewier bars, bake closer to 16 minutes; for firmer, more cookie-like texture, add 2–3 minutes.

Remove pan from oven and allow to cool on a wire rack for 15–20 minutes to set. Use the parchment overhang to lift the slab from the pan and place on the rack. Let cool another 20–30 minutes until room temperature for clean cuts.

Using a sharp knife, cut into 12 bars (3x4) or 9 larger squares. For neat slices, run the knife under hot water, dry, and slice between cuts, wiping the blade between each cut.

Store cooled granola bar cookies in an airtight container at room temperature for up to 4 days, or refrigerate up to 2 weeks. For longer storage, freeze up to 3 months; thaw at room temperature before serving.