The Nutty Granola Bar

Pack this tasty snack for a road trip

To learn more about this recipe, see our related story, Crowd Control, in our National edition. 

Recipe adapted from Alana Chernila, The Homemade Pantry (Clarkson Potter)

Car Snack 3 (The Nutty Granola Bar)
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These bars, loaded with almonds, coconut and chocolate chips, are great for road trips.
Servings
16
bars
Ingredients
  • ¼ cup unsalted butter
  • ¼ cup coconut oil (or unsalted butter)
  • ¾ cup nut butter (such as almond or peanut butter, preferably natural-style or homemade)
  • ½ cup packed light brown sugar
  • 2 tablespoons vanilla extract
  • ⅓ cup honey
  • 2 tablespoons water
  • 2½ cups old-fashioned rolled oats
  • 1½ cups raw sliced almonds
  • ½ cup shredded unsweetened coconut
  • ¾ cup semisweet chocolate chips
  • ½ cup oat bran (or ½ cup old-fashioned oats processed in a food processor until powdery)
  • ¼ cup sesame seeds
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
Directions
  1. Preheat the oven to 350°. Line a 9-inch-by-13-inch baking sheet with a long sheet of parchment paper (you'll use the overhang to pull the granola out of the pan).
  2. In a large saucepan set over medium heat, combine the butter, coconut oil, nut butter, brown sugar, vanilla, honey and water; stir frequently, until the mixture is syrupy, about 6 minutes. Remove the pan from the heat and stir in the oats, almonds, coconut, chocolate chips, oat bran, sesame seeds and cinnamon, stirring until well combined.
  3. Transfer the mixture to the parchment-lined baking sheet and press firmly into the pan using a wooden spoon or spatula to flatten the top. Evenly sprinkle the salt over the top.
  4. Bake until the edges are dark and the center is still soft, about 30 minutes. Cool completely before lifting out of the pan and slicing into sixteen 2¼-inch-by-3¼-inch bars. Store in an airtight container for up to 10 days.
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