Homemade Granola Bars

By Marge Perry & David Bonom
Whole grains, nuts, seeds and dried fruit pack these chewy granola bars with nutrients and great flavor. Slip one into a backpack or glove compartment, or put them out for an afternoon snack.
  • Yield: 16 bars
  • Cuisine: American
  • Course: Snack


  • Dark brown sugar
  • Dried cranberries
  • Golden Raisins
  • Ground cinnamon
  • Honey
  • large white egg
  • Maple Syrup
  • old fashioned rolled oats
  • pumpkin seeds
  • Salt
  • Sliced almonds
  • sweetened coconut flakes
  • unsalted butter
  • Vanilla Extract


  1. Preheat the oven to 350°F. Line a 9 x 13-inch baking pan with a long sheet of aluminum foil to overhang the long ends by 1 1/2-inches.
  2. Combine the oats, coconut, pumpkin sees, and almonds in a large bowl. Spread mixture out evenly on a large baking sheet. Bake, stirring occasionally, until lightly toasted, 14-15 minutes. Transfer to a large bowl. Reduce the oven temperature to 300°F.
  3. Combine the honey, sugar, maple syrup, butter, vanilla extract, cinnamon, and salt in a small saucepan over medium heat. Cook, stirring often, until the butter melts and the sugar dissolves, about 2-3 minutes. Pour over the oat mixture, add the raisins and cranberries and mix well with a rubber spatula. Add the egg white and mix well. Transfer the mixture to the prepared baking pan and with lightly moist hands gently press down to evenly distribute.
  4. Bake until the oat mixture is lightly browned, 26-28 minutes. Cool completely, about 1 hour. Use the aluminum foil to lift the granola bar out of the pan and transfer it to a cutting board, carefully removing the foil. Cut into 16 bars. Store in an airtight container up to 2 weeks.