Make these homemade granola bars for an easy make ahead breakfast option to keep you going throughout your busy week. These wholesome bars contain tons of protein, at 11g per bar. Plus they’re super simple to make. They will give you the energy you need to keep you going all week long.
You may also want to use these as an after work out snack for a quick refuel. These homemade granola bars are not only good for you, but they taste great too! And with ZERO unpronounceable ingredients, (unlike many store bought varieties) they are truly a win win!
I love protein bars and granola bars for an easy, quick snack. But with many of the options at the supermarket containing tons of processed ingredients, I’ve been buying them a lot less. Hence, my inspiration to make some of my own! Truly, I don’t know why I waited so long to give this a shot.
To prepare your homemade granola bars
Add your oats and nuts to a baking sheet and toast them in your oven.
Then toss them together with all remaining dry ingredients in a large bowl. Then add your peanut butter and brown rice syrup and mix well.
Then press your mixture into your baking pan and freeze!
Make sure to really press the mixture down firmly so they will hold when it’s time to cut them. I use the bottom of a measuring cup to help press down, but anything with a firm solid base will do the trick! You really want to make sure there are no gaps, or the bars will not hold well.
Freeze the granola bars for 1 hour or longer. Then cut your them into 10 bars (or 20 squares), and enjoy!
Store leftovers in an airtight container in the freezer to maintain their shape and freshness.
For more make ahead breakfast ideas, check out some of these great options below!
- Allergen Friendly Eggless Frittata Muffins
- Easy Chia Pudding
- Chocolate Chip Vegan Banana Bread
- Easy Healthy Chickpea Cookies
- Allergen Friendly Sweet Potato Cookies [V+GF & Nut Free!]
- Chocolate Zucchini Bread [Vegan+GF+Oil Free]
- Preheat the oven to 350 degrees F and line a large baking tray with parchment paper.
- Slightly crush your almonds and walnuts. I put mine in a sandwich bag and smash them with a rolling pin. Do not over smash them, you want some chunkier pieces in your bars.
- Spread the oats, almonds and walnuts on your prepared tray and bake for 12 minutes, until lightly toasted and golden.
- Meanwhile, in a small bowl, add your peanut butter and syrup, and mix well using a fork until well combined. Set aside.
- In a large bowl, add all your dry ingredients including the toasted oats and nuts and toss to combine. Pour the peanut butter and maple syrup mixture over top and mix well.
- Line a 9"x9" baking pan with parchment paper and evenly distribute the granola mixture. Press down using your hands or a tool (I use the bottom of my measuring cup) to ensure there are no gaps, and help the bars hold together.
- Cover the tray with plastic wrap and place in the freezer for at least 1 hour before removing from the tray and slicing into 10 bars. Serve immediately and store leftovers in the freezer to maintain shape and freshness.