The only catch to these seriously delicious bars is that they can crumble a bit on you. I’ve shared a few tips below in the recipe to help with this, but just like some of the harder store-bought granola bars the edges might break away on you a bit. We don’t mind this too much since the little bits are still tasty and just more like clumped granola bites.
1 2/3 cups old-fashioned rolled oats
1/3 cup old-fashioned oats, processed till finely ground in a food processor or blender
3/4 cup granulated sugar
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 cup pumpkin seeds, coconut flakes or a combination
1/4 cup flax seeds
1/2 cup dried cranberries
1/4 cup honey
1/4 cup melted butter
1 teaspoon vanilla extract
1 tablespoon water
Heat the oven to 350 degrees F. Lightly grease a 9-inch by 13-inch pan.
In a large bowl, mix the rolled oats, processed rolled oats, sugar, salt, cinnamon, pumpkin seeds, flax seeds, and cranberries together.
In a separate bowl, whisk the honey, melted butter, vanilla extract, and water until well blended. Pour into the bowl with oats. Mix well.
Spread the granola in the prepared pan and firmly pat down. To make sure, pat the granola down again. Bake until the granola is golden around the edges, 25 to 30 minutes.
Remove from the oven, loosen the edges and cool for about 5 minutes.
Use a sharp knife or bench scraper to cut the bars while they are still in the pan, carefully remove and cool on a wire rack. The granola bars will keep up to a week when wrapped individually with plastic wrap. If the kitchen is humid, it is best to store the bars in the refrigerator.