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Homemade Granola Bars

Looking for a healthy snack? These homemade granola bars are packed with nutritious ingredients and are delicious!

Homemade Granola Bars from The Coconut MamaHomemade granola bars can be a healthy snack during the day, especially when properly prepared. This recipe does take a little patience but these bars taste really good! You don’t even have to make them bars. You can choose to break the cooked mixture of goodness up and put over yogurt or eat it as cereal! What makes these granola bars healthier than the store-bought version?

Soaked Oats: Soaking grains will break down the anti-nutrients, allowing them to become more digestible. I think Sally Fallon explains it best, “All grains contain phytic acid (an organic acid in which phosphorus is bound) in the outer layer or bran. Untreated phytic acid can combine with calcium, magnesium, copper, iron and especially zinc in the intestinal tract and block their absorption.”

Macadamia nuts: Macadamia nuts are the lowest in PUFA’s and coincidentally are quite tasty in this granola.

Coconut Oil: A fabulous antiviral, antimicrobial, and a great source of saturated fat.

Coconut Sugar: Unlike processed sugar, coconut sugar actually has some nutrients we can benefit from like Vitamin B and Potassium.

Gelatin: Where shall I start? Gelatin is a wonderful anti-inflammatory, helps strengthen hair and nails, is good for joint health, and is a great source of collagen for loose skin. Read more about gelatin health benefits here.

So how do we make these yummy homemade granola bars? Let me tell ya!

Homemade Granola Bars

Homemade Granola Bars Recipe

This recipes yields approximately 6 homemade granola bars.

 Ingredients:

Instructions:

  1. Place oats in a bowl and add the water and 2 tablespoons of apple cider vinegar (you can also use lemon juice, whey, buttermilk or yogurt in place of the apple cider vinegar) Stir well and leave on the counter for at least 7 hours and as long as 24 hours. Once the oats have been soaked, rinse and strain through a mesh strainer. You can gently press on the oats to help remove the water more quickly. ***If you have sprouted oats you can skip this process! Just use one cup of sprouted oats and move on to step #3.
  2. Preheat the oven to 350 degrees and transfer the strained oats to a cookie sheet lined with parchment. Be sure to spread the oats out as much as possible. Cook oats until they are dry, about 45 minutes, stirring and breaking up about every 10 minutes. The more the oats are broken up the quicker they will dry.
  3. Toss the dried oats, macadamia nuts, and shredded coconut on the same cookie sheet lined with parchment paper and bake for 12 minutes, stirring half way.
  4. Reduce the oven temperature to 300 degrees F.
  5. Transfer the oat, macadamia nut and coconut mixture to a mixing bowl.
  6. Line an 8×8 baking dish with parchment paper and set aside.
  7. Place the coconut oil, maple syrup, coconut sugar, salt and vanilla in a small saucepan and bring to a boil over medium heat. Cook and stir for one minute and then turn off the heat. Continue to stir while slowly adding the flax meal and gelatin. Once everything is well dissolved, pour over the toasted oatmeal mixture. Stir in the ¾ cup of dried fruit. Pour the mixture into the prepared 8×8 baking dish and bake for 25-30 minutes.
  8. Allow to cool for about 30 minutes and score the bars. Let the bars continue to cool and set for another 30-60 minutes before you completely cut and serve. Like I said, these bars take a little patience but they are well worth the wait! My husband ate the whole pan in one day. If you don’t want bars skip the scoring, and just break up into pieces once it’s cooled a bit. Enjoy!

Homemade Granola Bars
 
Author:
Ingredients
  • 1 Cup organic oats or sprouted oats
  • 1 Cup filtered water
  • 2 tablespoons of apple cider vinegar
  • ½ cup finely chopped macadamia nuts
  • ½ cup shredded coconut, loosely packed
  • 1 ½ tablespoons coconut oil
  • ⅓ cup maple syrup
  • 2 tablespoons coconut sugar
  • ⅛ teaspoon of salt
  • ¾ teaspoon vanilla
  • 2 tablespoons flax meal
  • 2 tablespoons gelatin (Collagen Hydrolysate)
  • ¾ cup of dried fruit or chocolate chips (try to use dried fruit that doesn't have rancid oils added to them like sunflower/safflower oil.)
  • Cookie sheet
  • 8x8 baking dish
  • Parchment paper
  • Mixing bowl
Instructions
  1. Place oats in a bowl and add the water and 2 tablespoons of apple cider vinegar (you can also use lemon juice, whey, buttermilk or yogurt in place of the apple cider vinegar) Stir well and leave on the counter for at least 7 hours and as long as 24 hours. Once the oats have been soaked, rinse and strain through a mesh strainer. You can gently press on the oats to help remove the water more quickly. ***If you have sprouted oats you can skip this process! Just use one cup of sprouted oats and move on to step #3.
  2. Preheat the oven to 350 degrees and transfer the strained oats to a cookie sheet lined with parchment. Be sure to spread the oats out as much as possible. Cook oats until they are dry, about 45 minutes, stirring and breaking up about every 10 minutes. The more the oats are broken up the quicker they will dry.
  3. Toss the dried oats, macadamia nuts, and shredded coconut on the same cookie sheet lined with parchment paper and bake for 12 minutes, stirring half way.
  4. Reduce the oven temperature to 300 degrees F.
  5. Transfer the oat, macadamia nut and coconut mixture to a mixing bowl.
  6. Line an 8x8 baking dish with parchment paper and set aside.
  7. Place the coconut oil, maple syrup, coconut sugar, salt and vanilla in a small saucepan and bring to a boil over medium heat. Cook and stir for one minute and then turn off the heat. Continue to stir while slowly adding the flax meal and gelatin. Once everything is well dissolved, pour over the toasted oatmeal mixture. Stir in the ¾ cup of dried fruit. Pour the mixture into the prepared 8x8 baking dish and bake for 25-30 minutes.
  8. Allow to cool for about 30 minutes and score the bars. Let the bars continue to cool and set for another 30-60 minutes before you completely cut and serve. Like I said, these bars take a little patience but they are well worth the wait! My husband ate the whole pan in one day. If you don’t want bars skip the scoring, and just break up into pieces once it’s cooled a bit. Enjoy!

Baker’s notes: This recipe is very versatile! I’ve used honey in place of maple syrup and enjoy life chocolate chips in place of dried fruit. You could even use grass-fed butter in place of coconut oil. I will say that the maple syrup gives this a nice caramel taste that we love but play around with it and find your favorite version!

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About the author: Hi! I’m Tiffany – aka Coconut Mama. I’m a real food mama of three coconut babies. I’m passionate about traditional and healing foods. As a true believer in the health benefits of coconut, I use coconut products in all my recipes. You can download my free Coconut Flour Recipes E-book here. Thanks for stopping by!
23 comments… add one
  • Claudia September 19, 2017, 7:17 am

    I thought oats had to be soaked for 48 hours ? Is it because you are using alot of acid that accelerates it ? Also, never heard the rinsing part is this needed or to remove the sourness ? I remember finding a fermented oat cereal recipe years ago I wish I could remember, I think they just drained and then dried it ?
    Sorry for so many questions, I love oats but have avoided them due to the 24 hours, I would love to be eating them again !

    Reply
  • Lynn April 2, 2017, 1:48 pm

    I know that using coconut flour you use alot of eggs. I can’t eat nuts so it has to be coconut flour. How do I replace all the eggs that will call for in the recipes. Please email me with your help.

    Thank you Lynn

    Reply
  • suzi May 30, 2015, 10:49 pm

    we are vegan. can i omit the gelatin or is there a suitable sub for that?

    Reply
  • kmama May 30, 2015, 7:23 pm

    What about steel cut oats? It’s all I’ve on hand…

    Reply
  • Linda April 9, 2015, 8:05 am

    I made these granola bars three times with oats that I had to soak and they were wonderful. It was a lot of time and energy so I bought the sprouted oats even though they were expensive. I don’t like the granola as well now, as it seems tougher. I don’t want to throw away the sprouted oats. What can I do to make them softer?

    Reply
  • Aliyanna January 31, 2015, 10:44 pm

    HELP!!!!!!!!

    I was setting up to follow a new blog and hit your unfollow button….and I can’t find a way to refollow!!!!

    HELP!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

    Reply
  • Leigh tinsley January 11, 2015, 9:10 am

    can I replace the macadamia nuts with almonds? I don’t have macadamias. Thanks!

    Reply
  • alicia January 5, 2015, 9:36 am

    HI Tiffany —

    I’m new to your website (love it!!) and just wondering: you’re always talking about unsweetened coconut unless otherwise mentioned?

    Reply
  • Robert December 16, 2014, 7:40 am

    Have you ever made coconut flour bread using a bread maker?

    Reply
  • Hillary December 16, 2014, 6:53 am

    Can you interchange red gelatin in place of the green can? thanks!

    Reply
    • Cynthia January 3, 2015, 6:04 pm

      Wondering this as well.

      Reply
      • Carrie January 4, 2015, 12:57 pm

        I made it with the red gelatin and it worked great!

        Reply
  • Teresa December 10, 2014, 10:08 am

    Do you think molasses (blackstrap or regular) be used successfully instead of maple syrup?

    Reply
  • Carole December 10, 2014, 6:34 am

    Can flaxmeal be replaced with anything since it is high in pufa?

    Reply
    • The Coconut Mama December 10, 2014, 11:50 am

      Yes, it can be left out. It helps to make the bars less crumbly but it’s not needed.

      Reply
    • Cynthia January 3, 2015, 5:53 pm

      You might want to double check on the flax being PUFA. The last I checked it was high omega 3 and lower omega 6.

      Reply
  • Hillary December 9, 2014, 5:43 pm

    These look so good!! I want to make them asap…but just wondering I have some Great Lakes gelatin but the beef one red can…can I use this instead of the green can? I know it gels when cold but since I will be adding it to the hot coco oil mixture would it be alright?
    Thanks for the recipe!

    Reply
  • SONJA HANSEN December 9, 2014, 5:05 pm

    Have you ever doubled this recipe? Thanks.

    Reply
    • The Coconut Mama December 10, 2014, 11:50 am

      Yes! I doubled the recipe and used a 9×13 inch pan.

      Reply
  • Jayda December 9, 2014, 9:17 am

    Would chia seed work in place of flax? I have everything on hand but the flax!

    Reply
  • Jillian December 9, 2014, 9:05 am

    I’m assuming the oats are rolled oats? Or have you tried this with soaked steel-cut oats? That’s all I have in my pantry, so I was wondering if steel-cut would work.
    Thanks.

    Reply
  • Julie December 9, 2014, 9:04 am

    I don’t have any gelatin. Does the recipe need it for structure (so it won’t crumble) or is it for added nutrition only? Thanks, it looks yummy.

    Reply

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