Feel Good Granola Bar
Hearty, soft-baked, and chewy, these no-sugar-added granola bars will fill up the tank and keep your energy stable. Feel free to play around with the mix-ins, as the recipe is quite adaptable. Also, if you’re feeding a nut-free crowd, you can easily swap out the walnuts and almonds for more seeds (or chocolate chips, if you’re feeling wild!).
Servings Prep Time
14-16large bars 15minutes
Cook Time
24minutes
Servings Prep Time
14-16large bars 15minutes
Cook Time
24minutes
Ingredients
Instructions
  1. Preheat the oven to 350°F. Lightly grease a large rectangular baking dish (approximately 9″ x 13″) and line with a piece of parchment paper (with overhang) so the bars are easier to remove.
  2. In a large bowl, mash the banana until smooth. Make sure you have 1 1/2 cups (if you have extra mashed banana, you can freeze it for a smoothie).
  3. Stir in the vanilla.
  4. Place the oats into a food processor (or blender set on the lowest speed) and pulse until the oats are coarsely chopped (but still have lots of texture). Stir the chopped oats into the banana mixture until fully incorporated.
  5. Stir the dried fruit, walnuts, sunflower and pepita seeds, almonds, hemp hearts, cinnamon, and salt into the banana-oat mixture until thoroughly combined. The dough will be very heavy and a bit wet.
  6. Spoon the mixture into the prepared dish. With lightly wet hands, smooth out until even and uniform. Press down on the dough until compacted.
  7. Bake for 22 to 26 minutes, until firm and lightly golden along the edges.
  8. Place the dish on a cooling rack for 10 minutes, then carefully slide a knife to loosen the ends and gently lift out. Place the slab on a cooling rack until completely cool.
  9. Once cool, slice into bars. I like to use a pizza slicer as it easily cuts through the dried fruit and nuts. Leftovers can be wrapped up and stored in the fridge for a week, or stored in the freezer for 4 to 6 weeks.
Recipe Notes

You can omit the dried fruit and sub in chocolate chips (or add a mix of both).

These bars aren’t super sweet, so if you prefer something sweeter you may want to add a touch of sweetener.

To store these in the freezer, wrap the bars individually in parchment paper using 6-inch by 12-inch pieces of parchment, then tie with string or tape to secure. Finally, place all of the bars into a freezer-safe zip bag, press out all the air, and seal it shut. Or, you can simply wrap each bar with plastic wrap or tinfoil.