Honey Almond Granola Bars
Chewy oat bars bound with warm honey and studded with toasted almonds.
Dietary
Vegetarian, Pescatarian, Wheat free, Halal, Kosher
Allergens
Dairy, Tree nuts
These granola bars get their chewy texture from a honey-brown sugar syrup that binds toasted oats and almonds together, then sets firm as it cools. Pressed into a pan and sliced into squares, they make a portable breakfast or snack that holds up well in a lunchbox. No corn syrup or refined binders needed, just honey, butter, and patience while they set.
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 1/3 cup unsalted butter
- 1/2 cup honey
- 1/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/3 cup chopped dried apricots
Method
-
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the long sides.
-
Spread the oats and sliced almonds on a rimmed baking sheet and toast in the oven, stirring once, until fragrant and lightly golden.
-
Reduce the oven temperature to 300°F.
-
In a medium saucepan over medium heat, melt the butter, then stir in the honey, brown sugar, and salt. Bring to a gentle boil, stirring constantly, and cook until slightly thickened.
-
Remove the syrup from the heat and stir in the vanilla extract.
-
Pour the warm syrup over the toasted oats and almonds, add the chopped dried apricots, and stir until every piece is evenly coated.
-
Transfer the mixture to the prepared pan and press firmly into an even layer using the back of a spatula or a sheet of parchment paper.
-
Bake until the edges are golden brown and the center is set.
-
Cool the pan completely on a wire rack before lifting out using the parchment overhang.
-
Slice into 16 bars using a sharp knife. Store in an airtight container at room temperature for up to one week.
Rate this recipe
Honey Almond Granola Bars
These granola bars get their chewy texture from a honey-brown sugar syrup that binds toasted oats and almonds together, then sets firm as it cools. Pressed into a pan and sliced into squares, they make a portable breakfast or snack that holds up well in a lunchbox. No corn syrup or refined binders needed, just honey, butter, and patience while they set.
2 hr 30 min 16 bars 178 cal
Ingredients
- 3 cups old-fashioned rolled oats
- 1 cup sliced almonds
- 1/3 cup unsalted butter
- 1/2 cup honey
- 1/4 cup packed light brown sugar
- 1/2 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 1/3 cup chopped dried apricots
Method
- 1
Preheat the oven to 350°F. Line a 9x13-inch baking pan with parchment paper, leaving an overhang on the long sides.
- 2
Spread the oats and sliced almonds on a rimmed baking sheet and toast in the oven, stirring once, until fragrant and lightly golden.
- 3
Reduce the oven temperature to 300°F.
- 4
In a medium saucepan over medium heat, melt the butter, then stir in the honey, brown sugar, and salt. Bring to a gentle boil, stirring constantly, and cook until slightly thickened.
- 5
Remove the syrup from the heat and stir in the vanilla extract.
- 6
Pour the warm syrup over the toasted oats and almonds, add the chopped dried apricots, and stir until every piece is evenly coated.
- 7
Transfer the mixture to the prepared pan and press firmly into an even layer using the back of a spatula or a sheet of parchment paper.
- 8
Bake until the edges are golden brown and the center is set.
- 9
Cool the pan completely on a wire rack before lifting out using the parchment overhang.
- 10
Slice into 16 bars using a sharp knife. Store in an airtight container at room temperature for up to one week.