Vanilla-Almond Granola Bars

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Makes ~18 bars

These bars are chewy and delicious, but not too sweet. They can easily be made gluten-free and/or dairy-free to suit your needs.


4 cups Old Fashioned Oats (we use a gluten-free variety; quick oats should work fine, too)
1/3 cup coconut oil (or butter)*
1 cup raw honey*
4 tsp pure vanilla extract*
1/4 tsp sea salt
1/8 tsp ground cinnamon
1 1/2 cups almonds*, chopped (we throw them in food processor)

*Check out our Grocery Shopping Guide for our tips on selecting the most additive-free versions of these ingredients.


Preheat oven to 350 degrees.

Place oats on an ungreased 11″ x 17″ baking sheet and toast in oven for 10 minutes, stirring every 3-4 minutes.

Meanwhile, melt honey and oil or butter together in a medium saucepan over medium heat, being careful not to burn it. Remove pan from heat; and add vanilla, salt and cinnamon. Stir until dissolved.

Add toasted oats to the saucepan mixture and toss to coat. Add chopped almonds and stir.

Line a smaller baking sheet (10″ x 15″ works best) with parchment paper. (Tip: Sprinkle the sheet with a few drops of water, first, to help keep the paper in place.)

Transfer batter to this cookie sheet and gently spread to all edges. Once entire sheet is covered, press batter firmly into pan – I use a Ziplock sandwich bag on my hand for this step, but a sheet of parchment or wax paper should work well, too.

Bake about 10 minutes at 350 degrees. The bars are done when they just begin to turn brown at the edges. Don’t wait too long or they may burn! Bars will be moist and crumbly when removed from oven, but they come together as they cool! It may take a few attempts for you to figure out the best amount of time in your own oven.

Let cool completely (about 90 minutes on a cooling rack; longer if you don’t have a cooling rack). Cut into 18 bars and remove from pan. Enjoy!

We like our bars a little firmer and sweeter, so we store them in the fridge. They also freeze well for later use…and can be eaten frozen, as well!

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Comment by Christy Pooschke (founder) on July 22, 2013 at 7:27pm

Teresa - We made more of these today, too!! I hope you love 'em!

Comment by Teresa Lundquist on July 22, 2013 at 4:03pm

I used quick oats and didn't realize I baked them in a smaller pan so they didn't get very thin.  They are cooling but I can't wait.  I think they are sweet enough for sugar craving. Yum!

Comment by Christy Pooschke (founder) on July 17, 2013 at 5:30pm
HELP! I can't stop eating these!!! Mmmmmm.... (LOL!)

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