Meet my favorite granola bar recipe. These granola bars are delicious and easy to make with basic pantry ingredients. You don’t even have to bake them!

These granola bars can pass as a quick breakfast, and they make a perfect snack. I love to pack these bars for road trips and flights, and I love hearing from moms who make these granola bars regularly for their kids. They’re a big hit with all ages.

As you’ll see, the recipe is versatile, so you can easily incorporate your favorite flavors, like nuts, chocolate and dried fruit. You’ll find my go-to flavorings in the recipe below if you want to follow my lead.

These granola bars have spared me from some hangry moments lately. They’re satisfying, just sweet enough, and stick with me for a few hours. Granola bars to the rescue!

Granola Bar Ingredients

Oats

Old-fashioned oats or quick-cooking oats will work here (steel-cut oats will not). Old-fashioned oats lend a more chewy, “rustic” texture. Quick-cooking oats disappear more into the bars. If desired, you can briefly blitz old-fashioned oats in the food processor to achieve the texture of quick-cooking oats.

Mix-ins of your choice

Here’s where we add more flavor! See below for options.

Nut butter

Nut butter helps hold these bars together, and offers protein, healthy fat and fiber.  You could use peanut butter, almond butter, or even pecan butter. For a nut-free option, sunflower butter will work.

Honey or maple syrup

These natural sweeteners also help bind the bars together, and make these bars deliciously sweet (though not too sweet). Or, make date paste from fresh Medjool dates. Dates offer additional fiber, while honey or maple syrup do not. See the recipe notes for details.

Cinnamon, salt and vanilla extract

These add extra flavor to your bars. Technically, you could omit any or all of these, but the bars are more enticing with them. Salt enhances the flavor of all the other ingredients—cut it in half if you’re sensitive to salt.

Watch How to Make Granola Bars

Mix-In Options

Two cups of mix-ins add flavor, texture and more nutrients. Choose from any combination of the following:

• Nuts: Pecans, walnuts, almonds, or peanuts would all work well.
• Seeds: Pepitas (green pumpkin seeds) or sunflower seeds are good options. You could use up to 1/4 cup flax seeds or chia seeds—these seeds absorb moisture, which is why I suggest limiting the quantity.
• Chocolate: Mini chocolate chips are cute. If using regular chocolate chips or roughly chopped chocolate, blitz them for a few seconds in the food processor to break them into smaller pieces. Since chocolate is sweet, limit it to 3/4 cup or less.
• Coconut: Shredded or flaked coconut will work here. Unsweetened is best, since these are bars are sweet enough as is.
• Dried fruit: Dried cranberries, cherries, raisins, apricots, etc. Since these are sweet, limit them to 3/4 cup or less. Any fruit larger than a raisin will need to be broken up a bit more—either in the food processor or chopped by hand.

Granola Bar Variations

Here are some variations on this granola bar recipe that I’ve come up with over the years. I love them all!

• All Pecans: You can use use 2 cups pecans as your mix-ins, and you could even make pecan nut butter to match (here’s my recipe for pecan butter). Nut lovers, this would work with walnuts (presumably) or almonds, too.
• Almond Chocolate Chip: Use sliced almonds and mini chocolate chips, or blitz whole almonds and chocolate chips in the food processor before using.
• Almond Coconut: Use equal parts almonds and coconut flakes or shredded coconut.
• Cranberry Orange: Use a combination of dried cranberries, pecans, pepitas and fresh orange zest. Since this variation contains a lot of dried fruit, it’s the sweetest of them all.

Granola Bar Tips

These granola bars are quite simple to make, especially if you have a food processor (affiliate link).

Chop up your ingredients, if large.

These bars hold together best when the ingredients are quite small. If using almonds, you’ll want to either start with pre-sliced almonds, or chop them up in the food processor or by hand (same goes for all nuts). It’s easy to throw all of your mix-ins into the food processor and blitz a few times.

Press the mixture down as firmly as evenly as possible.

Air pockets will cause problems. Use a sturdy, flat-bottomed jar to make sure the mixture is pressed down completely. You might then press down with your hands to ensure it’s not trying to sneak up the sides or corners.

Let the mixture rest for one hour or longer before using.

The oats need some time to soak up the moisture in the nut butter and sweetener. Chill the mixture for at least one hour (or as long as a day) before slicing.

Slice and store properly.

Use a sharp chef’s knife to slice these bars. I like to slice them into squares. Another option would be to slice them into bars like this. I think the squares are a little more sturdy. Be sure not to stack the bars on top of each other, or they can stick. You can store them flat, covered, or wrap them individually in plastic wrap or parchment paper.

Please let me know how your granola bars turn out in the comments! I love hearing from you.

Looking for more healthy snacks? Try my favorite granola recipe, sweet and spicy roasted nuts, stovetop popcorn, or view a wide variety of snacks here.

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Easy No-Bake Granola Bars

• Author: Cookie and Kate
• Prep Time: 20 minutes
• Total Time: 20 minutes (plus 1-hour chill time)
• Yield: 16 bars
• Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 216 reviews

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This granola bar recipe is so easy and delicious! These wholesome granola bars are naturally sweetened, gluten free, and the perfect healthy snack. Recipe yields 16 bars.

Ingredients

• 1 ¾ cups old-fashioned oats or quick-cooking oats
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt (if using regular table salt, scale back a bit)
• 2 cups mix-ins* (nuts, seeds, chocolate, shredded coconut or dried fruit)
• 1 cup creamy peanut butter or almond butter
• ½ cup honey or maple syrup
• 1 teaspoon vanilla extract

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Instructions

1. Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
2. Place the oats in a large mixing bowl**. Add the cinnamon and salt, and stir to combine. Set aside.
3. Now we’ll blitz the mix-ins briefly in the food processor or blender (or, you can chop them by hand). Add any large nuts (like almonds or pecans) first and blitz for a few seconds. Then add the rest and run the machine for a few more seconds, until the ingredients are all broken up into pieces smaller than your pinky nail. Pour the mix-ins into the bowl of oats.
4. In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Stir until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it’s close to room temperature before you pour it into the dry mixture (this is especially important if using chocolate, since it will melt).
5. Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. This takes some arm muscles, but you can do it! If the mixture was easy to mix together, that’s a sign that you need to add some more oats—sprinkle in more oats until you can’t incorporate any more.
6. Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible.
7. Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren’t sticky.) When you’re ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 4 even columns and 4 even rows.
8. Wrap individual bars in plastic wrap or parchment paper (if you store them all together, they will stick to one another). Bars keep well for several days at room temperature, a couple of weeks in the fridge, or several months in a freezer-safe bag in the freezer for best flavor.

Notes

*Mix-in options: Any combination of nuts (almonds, pecans, walnuts, etc.), seeds (pepitas or sunflower seeds), chocolate chips or roughly chopped chocolate, shredded coconut and/or dried cranberries or cherries. For the bars shown here, I used 1 cup pecan halves, ½ cup pepitas, ¼ cup shredded coconut and ¼ cup roughly chopped dark chocolate. Keep in mind that anything larger than your pinky nail will need to be broken into smaller pieces. If you don’t have a food processor, chop them by hand.

**Granola bar texture: If you’re using old-fashioned oats and would prefer a more smooth, less chewy texture (shown in my photos), blitz your oats in a food processor for 3 to 5 seconds to break them up. Then, add them to the bowl.

Change it up: These bars can be sweetened (mostly) with Medjool dates, if you’d like to increase the fiber content. Soak 12 dates in piping hot water for 10 minutes, then tear them in half and remove their pits. Place them in a food processor with 2 tablespoons maple syrup or honey and blend until completely smooth.

Make it gluten free: Be sure to use certified gluten-free oats.

Make it nut free: Do not use nuts (pepitas and sunflower seeds are good options) and replace the nut butter with sunflower butter.

Make it vegan: Use maple syrup instead of honey.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Snack
• Method: No-bake
• Cuisine: American

The post Easy No-Bake Granola Bars appeared first on Cookie and Kate.

Do you love granola? Me, too! Today, I’m sharing my “basic” granola recipe, which is also the best granola recipe. Granted, I’m partial, but it really is the best and I use that term sparingly. Over two hundred five-star reviews agree!

In fact, I love this recipe so much that I shared it in my cookbook, Love Real Food. This granola makes a wonderful snack or breakfast (add your milk of choice and maybe some fresh fruit). It also stores beautifully, so it makes a great homemade gift.

Once you try homemade granola, you won’t go back to store-bought granola. It’s so much better!

This granola recipe is also a far more healthy granola option, since it’s made with whole grains, unrefined oil and naturally sweetened. You just can’t beat freshly baked granola packed with delicious and good-for-you ingredients.

Plus, homemade granola is super easy to make. You’ll only need one bowl and some basic pantry ingredients. Ready to make some?

Watch How to Make Healthy Granola

Now that you have my base recipe, you can play around with the mix-ins and spices to make it your favorite granola.

By the way, you can preserve that freshly baked flavor by storing this granola in the freezer. Just let it warm to room temperature for a few minutes, and enjoy.

Healthy Granola Ingredients

Oats

Heart-healthy, hearty, whole-grain old-fashioned oats keep their shape during baking. Be sure to use certified gluten-free oats if you need gluten-free granola.

Nuts and/or Seeds

I used pecans and pepitas (green pumpkin seeds) to make this batch. Other options include walnuts, which are rich in Omega-3s, whole or slivered almonds, cashews, peanuts, pistachios, macadamia nuts and sunflower seeds.

Unrefined Oil

Oil helps make this granola crisp and irresistible. I prefer unrefined coconut oil, which is delicious (you can barely taste the coconut, if at all) and produces the perfect texture.

You can use extra-virgin olive oil instead, if you’d like your granola to be a little more on the savory side. If you’re watching your saturated fat intake, olive oil is a better choice!

Natural Sweetener

I love using real maple syrup in my granola. Honey works great, too. As a bonus, these natural sweeteners infuse your granola extra-delicious flavor that sugar would not.

Salt and Spice

For flavorful granola, don’t skip the salt! Too little and your flavors won’t sing. I prefer using fine-grain sea salt in this one (I always cook with fine-grain sea salt), but regular salt will do, too (just use a little less).

I added cinnamon to this batch for some subtle warming spice. Ground ginger (use half as much) and pumpkin spice blends are other options.

Dried Fruit

Dried fruit lends some extra sweetness, chewy texture and irresistible fruity flavor. I used dried cranberries for this batch. I also love tart dried cherries, raisins and chopped dried apricots.

Optional Mix-Ins

For fresh citrus flavor, stir fresh citrus zest (up to 2 teaspoons) into the mixture before baking. I love adding orange zest, in particular.

You can add chocolate chips after the granola has completely cooled (otherwise, they’ll melt).

If you’d like to add unsweetened coconut flakes, you can add it halfway through baking for perfectly toasted results (see recipe note).

Chunky Granola Tips

Some of you, like me, love big clumps in your granola. Here are my tips to achieving the best clumps:

• Your oats need to be a little crowded in the pan so they can stick together, but not so crowded that they don’t toast evenly. I recommend using a basic half sheet pan (affiliate link) for this granola recipe. It’s the perfect size and the rimmed edges make sure no granola falls overboard.
• Be sure to line the pan with parchment paper so the sweetener sticks to your oats rather than the pan.
• For maximum clumps, gently press down on the granola with the back of a spatula after stirring the mixture at the half-way baking point. Then put the pan back into the oven to finish baking.
• Don’t bake the granola too long—just until it’s lightly golden on top, as described. It might not seem like it’s done yet, but it will continue to crisp up as it cools. Over-baking the granola seems to break the sugar bonds.
• Lastly, let the granola cool completely before breaking it up. I’ve even left it on the pan overnight, covered.

Even with all those techniques in place, I occasionally end up with a batch of granola that isn’t as clumpy as my others, for reasons that I can’t explain. It’s always delicious, though!

Granola Variations

This recipe is my favorite, go-to granola recipe. Over the years, I’ve played around with it to create a bunch of fun variations. Here they are for inspiration:

• Orange and Almond Granola: This recipe includes orange zest (2 teaspoons), whole almonds and golden raisins.
• Triple Coconut Granola: This recipe calls for coconut oil, large coconut flakes and shredded coconut.
• Cranberry Orange Granola: This recipe is quite similar to this one, but a little sweeter and full of vibrant orange flavor.
• Honey Almond Granola: Just what it sounds like, plus chopped dried apricots! Delightful.
• Gingerbread Granola: This granola includes molasses and extra warming spices, plus coconut flakes, dried cranberries and chopped candied ginger.

Please let me know how this recipe turns out for you in the comments! I love hearing from you and hope this granola recipe becomes your new favorite.

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Healthy Granola

• Author: Cookie and Kate
• Prep Time: 5 mins
• Cook Time: 21 mins
• Total Time: 26 minutes
• Yield: 8 cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 2754 reviews

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This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It’s made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings.

Ingredients

• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas)
• 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
• ½ teaspoon ground cinnamon
• ½ cup melted coconut oil or olive oil
• ½ cup maple syrup or honey
• 1 teaspoon vanilla extract
• ⅔ cup dried fruit, chopped if large (I used dried cranberries)
• Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes*

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Instructions

1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend.
3. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer.
4. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools.
5. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola.
6. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving.

Notes

Recipe adapted Meg Gordan’s granola, which I’ve tweaked over the years.

Make it gluten free: Be sure to use certified gluten-free oats.

Make it nut free: Use seeds, like pepitas or sunflower seeds, instead of nuts.

*If you want toasted coconut in your granola: Stir the coconut flakes into the granola halfway through baking. They’ll get nice and toasty that way.

Serving suggestions: This granola is awesome on its own, with milk or yogurt and fresh fruit, and you can even throw a couple handfuls into a salad for granola “croutons.”

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast
• Method: Baked
• Cuisine: American

The post The Very Best Granola appeared first on Cookie and Kate.

Of all the granola recipes on this blog, this orange-infused granola might be my new favorite. Granted, I’m on an orange kick right now (don’t miss this orzo salad and this green salad).

The combination of fresh orange zest, honey, cinnamon, toasted almonds, vanilla and golden raisins is undeniably divine. It reminds me of the flavors I encountered in my celebratory post-cookbook trip to Morocco this spring.

On the solo leg of my trip, I remember spreading homemade orange jelly across pastries in the gorgeous riad where I was staying, feeling both spoiled and lonely. The sights and scents were too beautiful to keep to myself.

This granola would be a fun and simple weekend project to make with your loved ones. It would also make a delicious gift for your friends, family or new neighbors. Enjoy it plain as a snack, or add milk or yogurt for a wholesome breakfast.

While we’re talking about granola, I have a tip for you. Don’t over-bake your granola! Properly baked granola will still be a bit soft to the touch right out of the oven, but it will continue crisping up as it cools. If you wait until the granola is dark and crispy before pulling it out, your granola will be dry and taste more toasty than anything else. You’ll lose the nuanced flavors of the spices, nuts and honey or maple syrup.

Most of my other granolas are entirely naturally sweetened with honey or maple syrup. This one includes the usual natural sweetener, plus two tablespoons of regular sugar. Think of the sugar as sandpaper, if you will—you’ll rub the orange zest into the sugar to extract maximum orange flavor. Then you’ll stir the orange zest and sugar combination into the other ingredients for incredible orange-flavored granola.

If you were just mixing orange zest into the other ingredients without first mixing it with sugar, you would need a lot more orange zest and you would end up with a lot more bald oranges! Give this trick a try with your other citrusy baked goods and you’ll get more flavor out of them.

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Orange & Almond Granola

• Author: Cookie and Kate
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 8 cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 76 reviews

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This homemade granola is infused with amazing orange and honey flavors. It also features toasted almonds, cinnamon, vanilla and old-fashioned oats! This granola recipe makes a great breakfast or snack. Recipe yields about 8 cups.

Ingredients

• 2 teaspoons orange zest (from about 1 ½ oranges, preferably organic)
• 2 tablespoons sugar
• 4 cups old-fashioned rolled oats
• 1 ½ cup raw almonds
• 1 teaspoon fine sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
• 1 teaspoon ground cinnamon
• ½ cup extra-virgin olive oil or melted coconut oil
• ½ cup honey or maple syrup
• 1 tablespoon vanilla extract
• ¾ cup raisins, preferably golden

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
2. In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it’s bright orange and very fragrant. This step will ensure that your granola is infused with orange flavor.
3. In a large mixing bowl, combine the oats, almonds, salt, cinnamon and orange sugar. Stir to combine. Pour in the olive oil, honey and vanilla, and mix well.
4. Pour the granola onto your prepared baking sheet. Spread the granola into an even layer. Bake for 19 to 23 minutes, stirring halfway, until the granola is turning lightly golden in color. The granola will crisp up as it cools.
5. Let the granola cool before stirring in the raisins and breaking up the granola into chunks as necessary. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

Notes

Recipe adapted from my honey almond granola and cranberry orange granola.

Make it gluten free: Use certified gluten-free oats.

Make it vegan: Substitute maple syrup for the honey.

Make it nut free: Substitute pepitas for the almonds.

Change it up: You can use other dried fruit (chopped if large) for the raisins. Dried apricots or cherries would be really nice here. You can also change up the nuts; pecans are great.

Recommended equipment: A Microplane is the perfect tool for removing zest from citrus, and you’ll get the most reliable baking results in a proper half sheet pan. (Those are affiliate links.)

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast
• Method: Baked
• Cuisine: Mediterranean

The post Orange & Almond Granola appeared first on Cookie and Kate.

Apple season is here! I’m usually so sad to see summer and its glorious produce go, but I’m actually looking forward to slowing down this fall. I’m going to bust out my cozy jackets and boots from their hiding places and take my dog Cookie out to admire the changing leaves.

To celebrate the beginning of fall, I made a big kale salad with chopped apple and a lemony maple and mustard dressing. Goat cheese, cranberries and savory granola—yes, granola on a salad—round it out and make this salad a full meal.

I’m fully smitten with this granola-as-croutons concept, since I never have a loaf of crusty bread when I need it. You can toss it together in no time at all, and you’ll end up with plenty for two salads.

As you’ve probably heard already, old-fashioned oats offer a number of beneficial qualities—they’re a good source of fiber, vitamins and minerals—so these croutons are more redeeming than most.

Let’s talk about how to modify this salad to take advantage of the extra produce you might find yourself with this season. You can replace the apples with roasted vegetables (sweet potato and Brussels sprouts are great), the kale with chopped spinach, and the goat cheese with cheddar or Parmesan. With those granola croutons, you can’t go wrong!

Please let me know how your recipe turns out in the comments! I love hearing from you.

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Kale, Apple and Goat Cheese Salad with Granola Croutons

• Author: Cookie and Kate
• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Total Time: 40 minutes
• Yield: 4 medium salads
• Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 34 reviews

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Nutty granola croutons complete this salad made with massaged raw kale, crisp chopped apple, and crumbled goat cheese tossed in a tangy lemon dressing. This recipe yields 4 medium salads, and twice as much granola as you’ll need—it stores well for future salads.

Ingredients

Granola “croutons”

• 1 cup old-fashioned oats
• ½ cup roughly chopped pecans
• ½ cup raw pepitas (hulled pumpkin seeds)
• ½ cup raw sunflower seeds
• ¼ teaspoon fine sea salt
• ¼ teaspoon ground cinnamon
• Pinch of cayenne pepper
• 1 large egg white, beaten
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon maple syrup or honey

Lemony maple mustard dressing

• 3 tablespoons extra-virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon plus 1 teaspoon smooth Dijon mustard
• 1 tablespoon maple syrup or honey
• Hefty pinch of fine sea salt 
• Freshly ground black pepper, to taste

Kale salad

• 1 large bunch or 2 small bunches (12 ounces) curly green kale 
• 1 medium Honeycrisp, Granny Smith or Fuji apple
• 2 ounces chilled goat cheese, crumbled (about ½ cup)
• ¼ cup chopped dried cranberries

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Instructions

1. To make the granola: Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up. In a medium bowl, stir together the oats, pecans, pepitas, sunflower seeds, salt, cinnamon and cayenne pepper. Stir in the beaten egg white, oil, and maple syrup until well blended. Transfer the mixture to the prepared baking sheet and bake until golden, gently stirring the granola halfway, about 15 to 17 minutes. Let the granola cool on the baking sheet.
2. To make the dressing: In a small bowl, combine the olive oil, lemon juice, mustard, maple syrup and salt. Season with a generous amount of freshly ground black pepper and whisk until blended. The dressing should be zippy, but if it’s overwhelmingly tart, stir in another teaspoon of sweetener. Or, if it needs some extra oomph, stir in another pinch of salt.
3. To prepare the kale, use a chef’s knife to remove the tough ribs from the kale, then discard the ribs (or feed them to your dog!). Chop the kale leaves into small, bite-sized pieces. Transfer the chopped kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
4. To assemble the salad, drizzle all of the dressing over the kale and toss well. Add the chopped apple, crumbled goat cheese, cranberries, and about half of the granola. Gently toss to combine, and serve. This salad will keep well, covered and refrigerated, for up to 4 days.
5. Save the leftover granola for a snack or another salad. Store it in an air-tight bag with the air squeezed out for up to 2 weeks at room temperature, or several months in the freezer.

Notes

Make it egg free: Omit the egg white (your granola may be done a couple of minutes early, and won’t clump together quite as much).

Make it vegan: Omit the egg white and omit the goat cheese or replace it with a diced avocado.

Make it dairy free: Omit the goat cheese or replace it with a diced avocado.

Make it gluten free: Use certified gluten-free oats.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Salad

The post Kale, Apple & Goat Cheese Salad with Granola “Croutons” appeared first on Cookie and Kate.

My grandmother Mimi passed along quite a few traits to me, her only granddaughter. I inherited her eyes, her name (hence the ‘e’ at the end of Kathryne), her sweet tooth, and her love for pecans, among others. I mentioned this in my cookbook, but Mimi’s family owned a small pecan tree farm, so she enjoyed a lot of pecans in her long life.

When the recently-formed American Pecan Council asked me to develop a recipe featuring pecans, the answer was easy. “Challenge accepted!” I came up with these pecan granola bars, which are bursting with warm, sweet, delicate pecan flavor.

I started by toasting the pecans on the stove (I’m not turning on the oven unless absolutely necessary this summer). Then, I whipped some of those fragrant toasted pecans into pecan butter, which is so good. If you haven’t tried it yet, you have been missing out.

Add some maple syrup, cinnamon, oats, and chopped toasted pecans, and you’ve made a batch of wholesome and delicious homemade granola bars. I even pressed pecans into the top to highlight their supreme pecan-ness. You can skip that step if it seems like too much trouble, but I think they’re cute that way.

I haven’t heard much about pecan nutrition in the past, probably because the council didn’t exist yet to spread the word. While all nuts have their own merits, I was pleasantly surprised to learn that pecans contain the highest amount of heart-healthy, anti-inflammatory flavonoids of all nuts.

Pecans are also rich in monounsaturated fats, which are the same beneficial fats that you’ll find in olive oil and avocados. Compared with most other nuts, they’re higher in fiber and lower in carbohydrates, which means that these pecan bars will keep you fueled for a while. All great news for pecan lovers!

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Pecan Granola Bars

• Author: Cookie and Kate
• Prep Time: 20 minutes (plus 1 hour chill time)
• Cook Time: 5 minutes
• Total Time: 25 minutes
• Yield: 16 granola bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 26 reviews

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These homemade pecan granola bars are a delicious snack or breakfast! Store them in the freezer and you’ll always have a wholesome snack ready when you need it. These bars require an hour-long rest in the refrigerator to set. Recipe yields 16 small (2-inch square) granola bars.

Ingredients

• 1 ¼ cups pecan halves (5 ounces)
• 2 cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)
• 1 teaspoon ground cinnamon
• ½ teaspoon fine sea salt (if using regular table salt or salted nut butter, scale back a bit)
• 1 cup homemade pecan butter* or creamy almond butter or peanut butter
• ½ cup maple syrup or honey
• 1 ½ teaspoons vanilla extract

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Instructions

1. Line a 9-inch square baker with one strip of parchment paper, cut to fit neatly across the base. The parchment paper will make it easy for you to slice the bars later.
2. For maximum flavor, toast the pecans: In a medium skillet over medium heat, toast the pecans, stirring frequently (don’t let them burn!), until they are nice and fragrant, about 4 to 7 minutes. Transfer them to a cutting board to cool. Set aside 16 of your prettiest pecan halves for garnish, then chop the rest. Set aside.
3. In a large mixing bowl, combine the oats, cinnamon, and salt, and stir to blend. Set aside.
4. If you have made pecan butter for this recipe*, add the maple syrup and vanilla to your food processor or blender and blend to combine. If not, in a 2-cup liquid measuring cup, measure out 1 cup nut butter. Top with ½ cup maple syrup, followed by the vanilla extract. Whisk until well blended. (If you must, you can gently warm the liquid mixture in the microwave or on the stovetop.)
5. Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. Add the chopped pecans and stir until they are evenly dispersed. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet. Conversely, if you used a super thick nut butter, you might need to drizzle in another tablespoon of honey to help it all stick together.
6. Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker. Cover the bottom of a flat, round surface (like a short, sturdy drinking glass) with a strip of parchment paper (see photo) and pack the mixture down as firmly and evenly as possible. Press the reserved pecan halves into the surface to create 4 even rows and 4 even columns (see photo).
7. Cover the baker and refrigerate for at least one hour, or overnight. This gives the oats time to absorb moisture so the granola bars can set. When you’re ready to slice, lift the bars out of the baker by grabbing both both ends of the parchment paper. Use a sharp chef’s knife to slice the mixture into 4 even rows and 4 even columns (these “bars” stick together better in a square shape).
8. For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor. They’ll keep for several months in the freezer.

Notes

Recipe adapted from my almond coconut granola bars.

*PECAN BUTTER NOTES: My recipe for pecan butter conveniently yields the exact amount you will need for these bars. If you will be making pecan butter for these bars, you will need a total of 3 ¼ cups pecan halves.

MAKE IT VEGAN: Use maple syrup instead of honey.

MAKE IT GLUTEN FREE: Use certified gluten-free oats.

IF YOU LOVE THIS RECIPE: Check out more of my granola recipes and pecan recipes.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Snack
• Method: No-Bake
• Cuisine: American

This post was created in partnership with the American Pecan Council and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

The post Pecan Granola Bars appeared first on Cookie and Kate.

You guys. I didn’t work at all from Friday through Monday, and it was glorious. I brought my work with me to Memphis, but I opted for sleeping in, reading and watching the Olympics instead. I also brought these granola bars with me, tucked into my bag next to my neglected laptop, and I’m so glad I did.

No time for breakfast? Granola bars to the rescue. Hungry on the plane? Granola bars sure beat pretzels. Long stretch between lunch and dinner? Again, granola bars. They kept my blood sugar levels stable, and kept me from turning into a cranky, hypoglycemic mess.

I can attest that these no-bake bars, which are made with oats, nuts, and coconut, and naturally sweetened with honey (or maple syrup) are some effective, energy-rich treats. I’m never traveling without them again. They would also be great snacks for lunch bags and hungry kids who have just arrived home from school. They’re much more tasty and offer more sticking power than any of the store-bought options I encountered as a kid. Granola bars are the answer!

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Almond Coconut Granola Bars

• Author: Cookie and Kate
• Prep Time: 15 mins
• Total Time: 15 minutes
• Yield: 16 bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 70 reviews

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These homemade granola bars are a healthy and delicious snack! Made simply with almonds, coconut, oats, almond or peanut butter, and honey or maple syrup. These bars require about 15 minutes of prep time, then an hour-long rest in the refrigerator to set. Recipe yields 16 granola bars.

Ingredients

• 1 cup chopped almonds
• 1 ¾ cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)
• 1 cup large, unsweetened coconut flakes (shredded coconut should work, too)
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• 1 cup creamy almond butter or peanut butter
• ½ cup honey or maple syrup
• 1 ½ teaspoons vanilla extract

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Instructions

1. Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
2. Toast the almonds for maximum flavor (you can skip this step, but your bars won’t be quite as awesome): In a medium skillet over medium heat, toast the almonds, stirring frequently, until they are fragrant and starting to turn lightly golden on the edges, about 5 minutes. Transfer them to a medium mixing bowl.
3. To the mixing bowl, add the oats, coconut flakes, cinnamon and salt. Stir until blended.
4. In a 2-cup liquid measuring cup, measure out 1 cup almond butter. Top with ½ cup honey, followed by the vanilla extract. Whisk until well blended. (If you must, you can gently warm the liquid mixture in the microwave or on the stovetop.)
5. Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet. Conversely, if you used a super thick almond butter (cough, Justin’s), you might need to drizzle in another tablespoon of honey to help it all stick together.
6. Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass) to pack the mixture down as firmly and evenly as possible. (If the mixture keeps sticking to the glass, cover the base of the glass with a small square of parchment paper.)
7. Cover the baker and refrigerate for at least one hour, or overnight. This gives the oats time to absorb moisture so the granola bars can set.
8. When you’re ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp chef’s knife to slice the mixture into 4 even rows and 4 even columns (these “bars” stick together better in a square shape).
9. For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor. They’ll keep for several months in the freezer.

Notes

Recipe adapted from my almond chocolate chip granola bars.
Make it vegan: Use maple syrup instead of honey.
Make it gluten free: Use certified gluten-free oats.
Make it nut free: I think you could use sunbutter instead of almond butter, and replace the almonds with pepitas. The end result will taste different, of course, but I think it will still be delicious.
Change it up: Virtually any combination of chopped nuts, seeds, coconut and/or dried fruit (chopped if larger than a raisin) would work in this recipe. You’ll just need about 2 cups total, to replace the 1 cup almonds and 1 cup coconut used here.
If you love this recipe: Check out more granola recipes here!

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Snack

The post Almond Coconut Granola Bars appeared first on Cookie and Kate.

I may have implied otherwise, but the cookbook is definitely not done. I’m wrapping up some final food photo shoots this week, and working with a local photographer to take some fun shots of Cookie and me. I have about one million photos of Cookie, but very few of us together, so I’m looking forward to having those.

We also have several rounds of edits to go, and the design process is just beginning. Eek! It’s too much, but I’m giving it my all.

I’ve been feeling sentimental for simpler times, like the family reunions on July 4th that I mentioned earlier this week. Then I got to thinking about all those potato chips, and the value of a good breakfast, so I started daydreaming about a festive, but wholesome, Independence Day breakfast.

I landed here—a red, white, and blue bowl of yogurt, granola and berries. Can we take a moment to commend the Founding Fathers for choosing such a classic color combination? It doesn’t get better than star-spangled red, white and blue.

I added coconut to the granola for a white component, but of course, it turned golden in the oven. The trick with adding coconut to granola is to either bake it at a low temperature, or add the coconut late in the baking process, so the coconut doesn’t burn. I opted for the latter, and it worked great. I called it triple coconut granola because I used both large coconut flakes and shredded coconut, along with coconut oil, so it’s infused with real coconut flavor and texture throughout.

I used Bob’s Red Mill’s certified gluten-free oats for the recipe, so I can share it freely with all of my gluten-free friends. Oats are naturally gluten-free, but can be contaminated with gluten in the fields and processing facilities, so I’m glad that Bob’s Red Mill offers a safe option for those with sensitivities. You know how much I love oats (forty-two recipes and counting!).

Lastly, I served it with fresh blueberries and strawberries, and my new favorite breakfast component—defrosted frozen raspberries. It’s so simple, it almost seems silly, but I’ve been pouring frozen raspberries into a bowl and letting them defrost in the fridge overnight. By the morning, they’re nice and juicy, almost compote-like on their own.

They’re fantastic on toast with almond butter, waffles, pancakes, oatmeal and granola. It’s an inexpensive and delicious way to start the day with some powerful antioxidants, including cancer-fighting ellagic acid. Try it and let me know if you love it, too?

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Triple Coconut Granola

• Author: Cookie and Kate
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 minutes
• Yield: 6 cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 26 reviews

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This easy homemade coconut granola recipe features coconut flakes, shredded coconut and coconut oil! It’s naturally sweetened with maple syrup. Recipe yields about 6 cups granola, enough for about 12 servings.

Ingredients

• 4 cups Bob’s Red Mill Gluten-Free Rolled Oats (also known as old-fashioned oats)
• 1 cup slivered almonds or nuts of choice
• 1 teaspoon ground cinnamon
• ¾ teaspoon fine-grain sea salt
• ½ teaspoon ground ginger
• ½ cup melted coconut oil
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• ½ cup large, unsweetened coconut flakes*
• ½ cup unsweetened shredded coconut
• Optional: ⅔ cup dried fruit, chopped if large

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Instructions

1. Preheat the oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the oats, almonds, cinnamon, salt and ground ginger. Using a silicone or rubber spatula, stir to combine.
3. Add the coconut oil, maple syrup and vanilla (we’re going to add the coconut later, so keep it nearby). Stir until every oat is lightly and evenly coated. Using your spatula, scrape the contents of the bowl onto your prepared pan, making sure to get every last bit of liquid. Spread the granola into an even layer.
4. Bake for 15 minutes, then remove the pan from the oven, add both the coconut flakes and shredded coconut, and stir it all together. Place the pan back into the oven until the coconut is lightly golden, about 5 to 10 minutes. Let the granola cool completely on the pan. It will further crisp up as it cools.
5. Store the granola in an airtight container, like a freezer bag (if you’re adding dried fruit, add it now). This granola will stay fresh at room temperature for 1 to 2 weeks, or in the freezer for up to 3 months.

Notes

Recipe adapted from my very best granola and gingerbread granola.
*Where to buy coconut flakes: Look for them in the baking section at Whole Foods, health food stores or in the health food section of well-stocked grocery stores. I used Bob’s Red Mill brand. You can also replace the coconut flakes with more shredded coconut.
Make it gluten free: Just be sure to use certified gluten-free oats!
Make it nut free: Substitute pepitas (green pumpkin seeds) for the almonds.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast

This post was created in partnership with Bob’s Red Mill and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!

The post Triple Coconut Granola appeared first on Cookie and Kate.

Good morning from New York! I am perched on a cushy hotel bed, with a window overlooking TriBeCa on my left and a bag of homemade granola bars to my right. I’m here because you all voted for my roasted cauliflower lentil tacos when I asked you to. Thank you so much!

The USA Dry Pea and Lentil Council flew me out here to attend their event. The United Nations designated 2016 to be the International Year of Pulses (think beans, chickpeas and lentils) for their significant health, economic and environmental benefits. We’re going to celebrate tonight with farmers, chefs and magazine editors. Party on, lentils!!!

These granola bars survived the trip intact, so I can vouch for their portability. I got the idea to make a cranberry orange version of my almond chocolate chip granola bars from Lilly, who commented on my cranberry orange granola recipe and asked how to turn the granola into granola bars.

I offered some suggestions but couldn’t get Lilly’s idea out of my head, so here we are. Wholesome, honey-sweetened, cranberry-orange granola bars made with lots of healthy whole grains, nuts and seeds. These no-bake granola bars would also make great “energy bites,” too, if you’d rather roll the dough between your palms to make one-inch balls. If you appreciate cranberry orange muffins and the like, you’ll love these!

Thank you to Lilly for this idea, and for all of you who come over and leave comments with ideas, questions and suggestions. I read each one and try my very best to respond to every single one of them. I’m always bragging on you guys for being so wonderful. Thank you for voting for my tacos, too! I’ll share my New York adventures on Snapchat today (I’m @cookieandkate), if you’d like to follow along.

Cuisinart 7-Cup Food Processor
Crate and Barrel Everyday Square Baker
▸ For more of my favorite cooking tools, shop my kitchen essentials!

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Cranberry Orange Granola Bars

• Author: Cookie and Kate
• Prep Time: 15 mins
• Total Time: 15 minutes
• Yield: 16 granola bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 27 reviews

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These wholesome cranberry-orange granola bars are a great healthy snack! They’re made with oats, honey, nuts, dried cranberries and orange zest. This gluten free and easily vegan recipe yields 14 to 16 granola bars.

Ingredients

• 1 cup pecan pieces
• ⅓ cup pepitas
• ⅔ cup dried cranberries
• 1 ¾ cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)
• 1 teaspoon orange zest, preferably organic (from 1 large orange)
• ½ teaspoon ground cinnamon
• ½ to ¾ teaspoon salt, to taste (decrease if your almond/peanut butter is salted)
• 1 cup creamy unsalted almond butter or peanut butter, packed
• ½ cup honey or maple syrup
• 1 ½ teaspoons vanilla extract

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Instructions

1. Line a 9-inch square baker with two strips of criss-crossed parchment paper, cut to fit neatly against the base and up the sides. The parchment paper will make it easy for you to slice the bars later.
2. In a medium skillet over medium heat, toast the pecans and pepitas, stirring often, until they are fragrant and the pepitas are starting to make little popping noises, about 5 minutes. Transfer the toasted pecans and pepitas to a food processor. Add the cranberries and then run the machine for about 10 seconds, until the nuts and cranberries are all broken up. (If you skip the food processor step, your bars will be more difficult to slice through and more likely to crumble at the edges.)
3. In a mixing bowl, combine the contents of the food processor with the oats, orange zest, cinnamon and salt. Whisk to combine.
4. In a smaller mixing bowl, whisk together the almond butter, honey and vanilla extract until well blended.
5. Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. This takes some arm muscles, but you can do it! If the mixture was easy to mix together, that’s a sign that you need to add some more oats—sprinkle in more oats until you can’t incorporate any more.
6. Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass), covered in a small piece of parchment paper, to pack the mixture down as firmly and evenly as possible.
7. Cover the baker and refrigerate for at least one hour, or preferably overnight. (The oats need time to soak up some of the moisture so they aren’t sticky.) When you’re ready to slice, lift the bars out of the baker by grabbing both pieces of parchment paper on opposite corners. Use a sharp knife to slice the bars into 1” strips, then slice them in half through the middle.
8. For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor.

Notes

Recipe adapted from my healthy chocolate chip granola bars.
Make it vegan: Use maple syrup instead of honey.
Make it gluten free: Be sure to choose certified gluten-free oats.
Make it nut free: I haven’t tried this, but I think you could replace the almond butter with sunflower seed butter and the pecans with more pepitas and/or sunflower seeds.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Snack

The post Cranberry Orange Granola Bars appeared first on Cookie and Kate.

I feel like I’ve been trudging through mud all week. That’s a phrase my mom uses fairly often when she’s having a hard time getting stuff done. For some reason, I’ve always imagined that the mud is actually chocolate pudding, which offers a more delicious visual.

So I’ve been trudging through chocolate pudding all week. Obstacles here, there, everywhere! I can’t tell you how many trips to the grocery store I’ve made over the past few days. You know how it goes. The first grocery store is out of Brussels sprouts, the second doesn’t carry spring roll wrappers and the third store’s freezer section doesn’t offer any frozen spinach. Then you finally get home and realize that you forgot to put Parmesan on the list. Good grief.

That’s not just me, right? I’ve decided that my version of paradise includes a grocery store that carries everything I need. No, I take that back—my version of paradise includes a self-stocking kitchen. Why doesn’t that exist yet? It’s 2015!

I found myself day-dreaming about self-stocking kitchens while this granola filled my house with the heavenly scent of fresh orange and warm maple syrup. I’ve been on a granola kick again and this kind is my new favorite. It’s extra clumpy and extra delicious.

I always strive to use only natural sweeteners in my baked goods, but this one required a minor adjustment. I know from past experience that rubbing zest into sugar brings out the flavor of the citrus tenfold, so I rubbed the zest into a couple of tablespoons of sugar. That did just the trick!

I’ve also learned how to make extra clumpy granola. The key is to crowd the granola a bit after you toss it halfway through cooking. Use a spatula to squish it down into a thick, even layer. Then let the granola cool completely before breaking it apart. This batch actually had all night to cool and harden before I took these photos.

This granola is an irresistible snack, of course. It’s also fantastic with plain or vanilla yogurt for breakfast. You could add some fresh fruit if you’d like—clementine segments would be quick and delicious, and you can never go wrong with slices of ripe banana!

Microplane zester
Measuring cups and spoons from Sur la Table
▸ For more of my favorite cooking tools, shop my healthy kitchen!

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Cranberry Orange Granola

• Author: Cookie and Kate
• Prep Time: 10 mins
• Cook Time: 25 mins
• Total Time: 35 minutes
• Yield: 6 cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 62 reviews

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Simple and healthy, maple-sweetened granola with orange zest and dried cranberries. This granola just happens to be gluten free and vegan, too! This recipe yields about six cups of granola.

Ingredients

• Zest of 1 large orange, preferably organic
• 2 tablespoons granulated sugar of choice
• 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola)
• 1 ½ cups raw pecans (or other nuts or seeds*)
• 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon)
• ½ teaspoon cinnamon
• ½ cup melted coconut oil (or olive oil)
• ½ cup maple syrup or honey
• 1 cup dried cranberries

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Instructions

1. Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper.
2. In a small bowl, combine the orange zest and sugar. Use your fingers to rub the zest into the sugar until it’s bright orange and fragrant. This step will ensure that your granola is infused with orange flavor.
3. In a large mixing bowl, combine the oats, pecans, salt, cinnamon and orange sugar. Stir to combine. Pour in the coconut oil and maple syrup. Mix well.
4. Pour the granola onto your prepared baking sheet. Spread the granola into an even layer. Bake for 24 to 28 minutes (if you used honey instead of maple syrup, check at 22 minutes), stirring halfway, until the granola is turning lightly golden in color. The granola will crisp up as it cools.
5. Let the granola cool before stirring in the dried cranberries. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or keep it in the freezer for longer shelf life.

Notes

Recipe adapted from my honey almond granola.
*Nut and seed substitutions: If you are using large, whole nuts (pecans, walnuts, etc.) follow instructions as directed. If you are using small nuts or seeds, like pepitas, or large coconut flakes, wait to stir them into the granola until you remove it from the oven halfway through cooking.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Breakfast

The post Cranberry Orange Granola appeared first on Cookie and Kate.

I basically survived on granola bars in high school. Pre-packaged, too sweet, milk chocolate granola bars at lunch and before volleyball practice. Every day. Naturally, I’ve been pretty burnt out on granola bars for the past ten years.

Then my friend Sara (whom I met through the blog) texted me the ingredients list for a granola bar and requested that I recreate them. I trust Sara’s taste in granola bars and thought I’d better give these a shot, so I stopped at the nearest Kaldi’s Coffee shop to pick one up.

I made it out to my car before peeling off the packaging. One bite and I was hooked. This granola bar was unlike any other granola bar I’d ever encountered. I tasted honey, sea salt, dark chocolate, oats and cinnamon all at once—each flavor teetered on the edge of overwhelming the others yet somehow the sum was perfectly balanced. Plus, unlike those packaged, processed granola bars I’d grown up eating, these were legitimately healthy granola bars. I immediately added the ingredients listed on the back of the package to my grocery list and headed to the store.

It took me five tries to get these granola bars just right. I thought Kaldi’s granola bars were baked because the oats weren’t entirely intact, but my baked bars were all wrong. Then I tried no-bake bars with old-fashioned oats. While the flavor was pretty spot on, the texture of the oats was too distracting.

Finally, it occurred to me to use quick-cooking oats—oats that have been rolled out thinner and cook in about 60 seconds—to get the right texture. Quick-cooking oats did just the trick and I delivered a bag of pre-packaged bars to Sara as a belated birthday gift.

I think you guys will appreciate these, too. The bars hold together well, although each batch I’ve made has turned out slightly different. I suspect the differences boil down to slight measuring discrepancies between the batches. For the most firm bars, you might need to sprinkle a few more oats into the bowl—enough that you think it’ll be almost impossible to mix them all in. Once you put some arm muscle into it and get those oats mixed in, you’re in business.

You might also want to tinker with the amount of salt. I’ve been using unsalted Trader Joe’s almond butter, which is nice and spreadable, plus I can control the salt content. I like my bars a little salty (and therefore totally addictive), so I go with the full 3/4 teaspoon, but you might want to scale back to suit your preferences. Feel free to change up the mix-ins, too. Check the recipe notes for details!

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Honey-Sweetened Almond Chocolate Chip Granola Bars

• Author: Cookie and Kate
• Prep Time: 20 mins
• Total Time: 20 minutes
• Yield: 14 to 16 bars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 96 reviews

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Chewy, no-bake, gluten-free granola bars made simply with oats, almonds, almond butter or peanut butter and chocolate chips. This healthy granola bar recipe is so delicious and easy to make. Homemade granola bars are great to keep on hand for traveling or whenever hunger strikes! Recipe yields 14 to 16 bars.

Ingredients

• 1 ¾ cups quick-cooking oats (or old-fashioned oats, pulsed briefly in a food processor or blender to break them up)
• 1 ⅓ cup sliced almonds
• ⅔ cup mini dark chocolate chips
• 1 teaspoon ground cinnamon
• ½ to ¾ teaspoon salt, to taste (decrease if your almond/peanut butter is salted)
• 1 cup creamy unsalted almond butter or peanut butter
• ½ cup honey
• 1 ½ teaspoons vanilla extract

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Instructions

1. Line an 8 to 9-inch square baker with two strips of criss-crossed parchment paper, cut to size. In a mixing bowl, combine the oats, almonds, chocolate chips, cinnamon and salt. Whisk to combine.
2. In a 2-cup liquid measuring cup, measure out the nut butter. Top with ½ cup honey and the vanilla extract. Whisk until well blended. If you must, you can gently warm the liquid mixture on the stovetop or in the microwave, but make sure it’s cool before you pour it into the dry mixture (the chocolate chips will melt).
3. Pour the liquid ingredients into the dry ingredients. Use a big spoon to mix them together until the two are evenly combined and no dry oats remain. The drier the mixture, the more firm the bars will be, so stir in extra oats if the mixture seems wet.
4. Transfer the mixture to the prepared square baker. Use your spoon to arrange the mixture fairly evenly in the baker, then use the bottom of a flat, round surface (like a short, sturdy drinking glass), covered in a small piece of parchment paper (see photo), to pack the mixture down as firmly and evenly as possible.
5. Cover the baker and refrigerate for at least one hour, or overnight. Use a sharp knife to slice the bars. For portability, you can wrap individual bars in plastic wrap or parchment paper. Bars keep well for a couple of days at room temperature, but I recommend storing individually wrapped bars in a freezer-safe bag in the freezer for best flavor.

Notes

Recipe adapted from Sally’s Baking Addiction and Smitten Kitchen.
Make it gluten free: Be sure to buy certified gluten-free oats.
Make it vegan: Substitute maple syrup for the honey and use dairy-free chocolate chips.
Make it dairy free: Use dairy-free chocolate chips.
Change it up: Feel free to substitute chopped, toasted nuts for the sliced almonds, and chopped, dried fruit for the chocolate.
If you love this recipe: You’ll also love my honey almond granola, maple peanut butter chocolate chip oatmeal cookies and gluten-free chocolate chip cookies.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

• Category: Snack
• Method: No-bake
• Cuisine: Gluten free

The post Honey-Sweetened Almond Chocolate Chip Granola Bars appeared first on Cookie and Kate.