Hi Bold Bakers!
Some of my favorite recipes to create are homemade versions of things you typically buy. From homemade cereal like my Bran Flakes Cereal recipe to Homemade Ice Cream Sandwiches, no matter what it is, it’s always better homemade. My Homemade Granola Bars recipe is no exception. These quickly baked granola bars are the perfect portable snack packed with flavor, crunch, and chew, but with no mystery ingredients.
Homemade is better, and I’ll prove it!
Why do Granola Bars Need To be Baked?
While some granola bars are no-bake, like my No-Bake Granola Bars recipe, my Homemade Granola Bars are the opposite.
The reason I chose to make a baked granola bar recipe is not just because I absolutely love the toothy crunch and toasty flavor of the oats, but because the baking process helps the granola bars hold together without the use of too much liquid sweetener.
These bars start by combining a bit of honey, maple syrup, and brown sugar in a pan with butter. This forms a little bit of a sticky syrup that goes a long way. After making the syrup in a large deep pot, I go right in with lost of oats, shredded coconut, chewy dried cranberries, and chopped almonds. From there, this mixture gets pressed into a small sheet tray and baked until golden brown.
After coming out of the oven, I cut these into perfectly portioned bars — but it doesn’t stop there. In true Big and Bold fashion, I dip the granola bars in chocolate. If these don’t get you through a snack attack or an extra long afternoon, then I don’t know what will!
Why are My Granola Bars Sticky?
This can happen if you don’t allow the syrup base of the bars to properly come together. To avoid this, I suggest letting the butter melt all the way, then add in the brown sugar, honey, and maple syrup. Don’t be tempted to over stir this mixture, either. Just allow the sugar to naturally dissolve.
After the sugar has dissolved, allow this to simmer over low heat for just a few minutes. This should yield the perfect result! If your granola bars are coming out a bit sticky, it may also mean they need to be baked longer, as after baking they should be crunchy on the outside and hold together on the inside.
Why are My Granola Bars Too Crunchy?
While on the one hand, you don’t want your granola bars to be too sticky, you also don’t want them to be too crunchy either. To make sure they come out just right, I suggest you bake them for the exact time in the middle rack of the oven, allowing them to toast up evenly.
Another trick to getting them to the perfect texture is to really press the oat mixture down into the lined pan before baking the bars. This will compact the oats and all the mix-ins, making sure that the whole mix bakes and toasts up evenly from corner to corner.
What can I Add to My Granola Bars?
I love the combination of coconut, dried cranberries, and almonds. All topped off with chocolate this is heavenly. However, my recipe is wonderful to get creative with, from raisins and other dried fruit to whatever mix of nuts you have on hand, you really can’t go wrong here. If you are looking to make a slightly less sweet granola bar, feel free to leave out the chocolate too!
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