Cinnamon Granola Bars
Cinnamon Granola Bars that have a golden chewy texture and are so much healthier and delicious than any store-bought version! These homemade Granola Bars are perfect not just for my cinnamon lovers -the whole family will love them! Packed with all the good stuff and based on my popular crunchy Honey Baked Granola they’re great for lunchboxes, perfect as an after school snack and delicious with a cup of coffee.
I don’t know about you, but I think the store-bought muesli bars have been shrinking in size and increasing in price a lot lately! So I’m making my own! These Granola Bars are super easy to make, you can swap around the ingredients to suit you and they’re just the perfect afternoon snack or lunchbox treat. So if you want to make your own healthier, no-nasties granola bars, then read on….
Why We Love This Recipe
- We control everything that goes into them -no nasty ingredients!
- Simple, wholesome ingredients from the supermarket, that can be customized to suit.
- Deliciously warm cinnamon flavour -all natural, with no artificial flavours.
- A chewy granola bar that won’t break your teeth! (but make them crunchier if you want).
Recipe Ingredients
for a full list of ingredients, see the recipe card below
- Traditional whole grain oats, not the processed microwave oats.
- Raw sugar, for caramel sweetness.
- Cinnamon and Vanilla extract, for natural flavour.
- A pinch of sea salt flakes, to really bring out that flavour.
- Chocolate chips (optional) to drizzle.
Substitutions and Variations
The great thing about this recipe is it can be customized in so many ways!
- Instead of butter, try a natural peanut butter or almond butter instead.
- Raw sugar can be replaced with brown sugar or coconut sugar, which would also taste amazing!
- Maple syrup or brown rice syrup can replace the honey for a vegan option, along with the butter for nut butter.
- Swap around your mix-ins -try different dried fruits and nuts, as well as your favourite seeds.
- Add chocolate chips to the mix, or try drizzling some milk or dark chocolate over your cooked Granola Bars.
How To Make Your Own Granola Bars
Start by pre-heating your oven to 160℃ or 325℉ and line a 9 inch square pan with parchment paper, then set aside.
Step 1:
In a small saucepan over medium heat, combine the butter, syrup, raw sugar and honey. Mix until the sugar has melted, then stir through the vanilla.
Step 2:
In a large bowl, combine the remaining ingredients (excluding the optional chocolate).
Step 3:
Step 4:
Pour the mixture into your prepared pan, using your spatula to push the mixture into the corners of the pan. Place a piece of parchment paper over the mixture, then use the back of a spoon to press mixture smooth (the paper stops the spoon from sticking to the mixture).
Bake for 35 minutes, until golden brown, then allow to cool in the pan.
Step 5:
Cut cooled Granola into 15 bars. This will give you chewy bars. If you want crunchy bars, spread out on a lined baking tray and pop them back in the oven for another 5 minutes.
Step 6:
Melt chocolate in the microwave on 15 second bursts, then drizzle over the cooled Granola Bars.
Store in an airtight container for 3-4 days, or freeze for 3 months.
Expert Baking Tips
- If you want crunchy granola bars, after the first bake, cut into bars, then pop them back in the oven, spread out on a lined baking tray for another 5 minutes.
- Using a kitchen scale means you can weigh everything easily into one bowl or saucepan -no fiddling around with cups or too many spoons (super helpful when measuring things like honey!).
Frequently Asked Questions
Can I make these Granola Bars vegan?
Maple syrup or rice bran syrup can replace the honey for a vegan option, along with the butter for nut butter.
How can I make nut-free Granola Bars to be school-friendly?
Simply replace the cashews for sultanas, chocolate chips, or other allergy-friendly mix ins.
Can you freeze Granola Bars?
Granola bars freeze very well -simply layer them between parchment paper and store in an airtight container for up to 3 months.
Storage Tips
Room temperature: In an airtight container, they will keep for 3-4 days.
Fridge: These Granola Bars will be extra chewy, stored in the fridge and will last up to a week.
Freezer: Layer the bars between parchment paper and store in an airtight container for up to 3 months.
Cinnamon Granola Bars
Equipment
Ingredients
- 125 grams Unsalted butter
- 90 grams Golden syrup
- 90 grams Raw sugar
- 2 tbs Honey
- 1 tsp Vanilla extract
- 100 grams Rolled oats
- 75 grams Plain flour
- 1 tsp Baking powder
- 1 tsp Cinnamon
- 1 pinch Sea salt flakes
- 40 grams Shredded coconut
- 85 grams Dried cranberries
- 75 grams Dried apricots chopped
- 30 grams Raw cashews chopped roughly
- 20 grams Pepitas pumpkin seeds
- 30 grams Chocolate (optional) for drizzling milk or dark
Instructions
- Preheat oven to 160℃ or 325℉ or 140℃ fan forced.
- Line a 9 inch square pan with baking paper.
- In a small saucepan over medium heat, combine the butter, syrup, raw sugar and honey. Mix until the sugar has melted, then stir through the vanilla
- In a large bowl, combine the remaining ingredients (excluding the optional chocolate)
- Add the butter mixture and combine everything with a large spoon or silicone spatula
- Pour the mixture into your prepared pan, using your spatula to push the mixture into the corners of the pan. Place a piece of parchment paper over the mixture, then use the back of a spoon to press mixture smooth (the paper stops the spoon from sticking to the mixture).
- Bake for 35 minutes, until golden brown, then allow to cool in the pan.
- Remove from oven, allow to cool, then slice into bars
- Drizzle with melted chocolate, if desired
Notes
- If you want crunchy granola bars, after the first bake, cut into bars, then pop them back in the oven, spread out on a lined baking tray for another 5 minutes.
- Using a kitchen scale means you can weigh everything easily into one bowl or saucepan -no fiddling around with cups or too many spoons (super helpful when measuring things like honey!).
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