Boston Baking: Honey Nut Granola Bars
March 29th, 2016

These granola bars are glorious. I’m not really one for all of the hip food trends, but I was willing to try my hand at making my own granola bars, and I am so glad I did!

Typically when deciding on which recipe to use, I look at a few of whatever it is I want to make, and kind of determine what the general trend is. Like what ingredients are absolutely necessary, and which ones can be omitted or substituted with something else. When looking through granola bar recipes, some are no-bake, some use peanut butter to keep them together, some use eggs, and some use honey. I went with eggs route on my first try. It kept the bars together, but it was lacking the sweetness that I have grown accustom to from those green Nature’s Valley honey and oat granola bars that we have all come to know and love. The next bars I made were peanut butter and banana heavy. Needless to say I felt like I made a soft bar than a crunchy granola bar that I was hoping for. Then I finally gave the honey route a try. I don’t use honey much else than drizzling on pancakes or toast, so I wasn’t super keen on boiling it on the stove. But again, super glad I gave it a try because honey is the perfect adhesive to stick stuff together.

Honey Nut Granola Bar Recipe


  • 1/4 cup oil
  • 2 cups rolled oats
  • 1 cup flaked coconut
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 cup honey
  • 1 tsp vanilla
  • 1 cup nuts [e.g. almonds, pecans, cashews, peanuts, etc.]
  • Dark chocolate chips [optional; a handful or two should be enough]


  1. Preheat oven to 325°F. Mix oats in a bowl with oil and toast on parchment paper on a baking sheet for 10 min. Lightly stir oats and then bake for another 10 min. Turn over down to 300°F.
  2. Toss oats, coconut, spices, nuts, and optional dark chocolate in a bowl.
  3. Heat honey and vanilla in a saucepan that can accommodate at least 3 times the volume of honey, and boil over medium heat. Simmer for 5 min. Remove from heat and mix with toasted oat mixture in a bowl.
  4. Scrape granola into rectangular pan lined with parchment paper. Any square/rectangular pan will do; 13×9 in or so works fine. Spread out and press the mixture flat into the pan. Bake for 25 min. until just golden. Cool completely before cutting into bars. [when the bars are hot, it'll be soft and the whole board of granola will bend; once it cools the honey will harden and you can cut it neatly!]

Original Recipe | PDF Print-Out

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