This sponsored post is written by me on behalf of Nature Box. Thank you for supporting the brands that make Tried and Tasty possible. As always, all opinions are my own.
Granola bars have been on my list of things to make for quite some time. Now that I’ve gotten around to making them, I can’t believe I’ve never done it before now! It’s hard to find store-bought granola bars that aren’t loaded with sugar or chucked full of ingredients that I can’t pronounce and don’t belong in food. Making these at home allows for you to add in exactly what you want and control the sugars at the same time.
When I found out about NatureBox I was more than excited! I love snacks but healthy snacks are of utmost importance to me. Never heard of NatureBox? It’s an awesome monthly subscription service that ‘delivers a world of carefully sourced and nutritionist-approved foods right to your door.’ What could be better? You get to choose five different snacks from over 100 options in the NatureBox Snack Catalog! You can search by taste, nutrition, or ingredients. Hello… search by non-gmo?? The moment I saw that I was head over heels in love! Another reason I fell in love with NatureBox was the quality. Each snack contains wholesome ingredients – with no artificial sweeteners, flavors or colors, zero grams trans fats, and no high fructose corn syrup. You can learn more about their Product Promise here.
Knowing I wanted to make granola bars (in addition to snacking of course), for my snacks I chose: lemon pucker pistachios, praline pumpkin seeds, coconut cashews, strawberry crispy chews & cinnamon swirl kettle kernels. I knew somehow I could make a few if not all of them work in a yummy granola bar! It was fun to come home to my snacks delivered right to my front door. The fruit chews and pumpkin seeds worked beautifully in my granola bars!
The Best Granola Bars
- 3 c. old fashioned oats
- 2 tbsp. coconut oil
- 2 tbsp. maple syrup
- ¼ c. honey
- 1 tsp. vanilla
- 1 tsp. cinnamon
- 1/2 c. shelled pistachios
- 1/4 c. strawberry crispy fruit chews or dried cranberries
- 1/4 c. praline pumpkin seeds or plain sunflower seeds
- 1/4 c. cacao nibs
Preheat oven to 350°F and scatter the oats on a cookie sheet. Toast, stirring at least once, for approx. 15 minutes until slightly golden and toasty.
Line a 9 X 9 pan with parchment paper or foil; large enough that the sides will cover the top of the bars once you fill the pan.
While the oats toast heat the coconut oil in a small saucepan on the stove. Add the maple syrup, honey, vanilla, and cinnamon. Simmer over medium high heat.
In a large bowl, cover the toasted oats with the hot liquid and stir to coat evenly. Stir in remaining ingredients. Scrape the mixture into the prepared pan.
Fold the parchment or foil over the top of the granola in the pan and press to fill the corners and flatten. Let the granola bars set up in a cool dry place for at least an hour up to overnight. They will set faster in the freezer.
Turn them out of the pan onto a cutting board. Peel the parchment or foil away. Slice down the middle and then cut each half into 6 bars. Lay the bars on a clean piece of parchment or foil.
Adapted from Sugar Dish Me
*Fine Crumbs: Free trial is available for new and US subscribers only. Not valid on gift subscriptions and may not be combined with any other offers” The free trial box contains one full-sized bag and four single-served pouches.
Here are some more great Granola recipes you should check out…
I was selected for this opportunity as a member of Clever Girls Collective and the content and opinions expressed here are all my own.