Chewy Baked Granola Bars

Before you start

Homemade granola bars usually fail in one of two ways: they crumble into loose granola, or they bake into hard slabs. Chewy bars that slice cleanly depend on the binder. Here it is honey, brown sugar, nut butter and melted butter, enough to coat every oat, and the nut butter adds both stickiness and flavor.

The other two decisions are mechanical. Press the mixture into the pan very firmly, with real pressure, so the pieces are compacted against each other. And bake only until the edges turn golden: the bars look soft when they come out, but the honey and sugar firm up as they cool. Cutting before they are completely cool is the most common reason they fall apart.

Ingredients

• Dry mix270 g (3 cups) old-fashioned rolled oats
• 60 g (½ cup) almonds — chopped
• 40 g (⅓ cup) pumpkin seeds
• 80 g (½ cup) dried cranberries or raisins
• ½ tsp ground cinnamon
• ½ tsp fine salt
• Binder170 g (½ cup) honey
• 70 g (⅓ cup packed) light brown sugar
• 125 g (½ cup) creamy peanut or almond butter
• 55 g (4 tbsp) unsalted butter or coconut oil
• 2 tsp vanilla extract
• Optional60 g (⅓ cup) mini chocolate chips — added after the mix cools slightly

Method

1. Heat the oven to 165°C (325°F). Line the pan with parchment, leaving an overhang on two sides, and lightly grease it.
2. Combine the oats, almonds, pumpkin seeds, dried fruit, cinnamon and salt in a large bowl.
3. Warm the honey, brown sugar, nut butter and butter in a small saucepan over medium-low heat, stirring, until melted and smooth and just starting to bubble at the edges. Take it off the heat and stir in the vanilla.
4. Pour the warm binder over the dry mix and stir until every oat is glossy and coated. If adding chocolate chips, let the mixture cool for 10 minutes first, then fold them in.
5. Scrape the mixture into the pan. Press it down very firmly with a greased spatula, then with the bottom of a glass, paying attention to the corners and edges.
6. Bake for 25 to 30 minutes, until the edges are golden brown and the center looks set but still soft.
7. Press the hot surface down once more with the glass. Cool in the pan on a rack for 1 hour, then refrigerate for 30 minutes.
8. Lift the slab out and cut into 16 bars with a sharp knife, pressing straight down rather than sawing.

Tips for success

• Lay a piece of parchment over the mixture and press through it with the glass; it stops the sticky oats from clinging.
• For crisper edges, toast the oats and nuts at 165°C (325°F) for 10 minutes before mixing.
• Wrap the cut bars individually in parchment for grab-and-go snacks that will not stick together.

Substitutions

Honey

Brown rice syrup or maple syrup works. Maple is less sticky, so add 2 tbsp more nut butter for binding.

Peanut or almond butter

Sunflower seed butter keeps the bars free of peanuts and tree nuts; also swap the almonds for more seeds.

Dried cranberries

Chopped dried apricots, cherries or dates all work at the same weight.

Variations

Chocolate peanut butter bars

Use peanut butter and peanuts instead of almonds, add the chocolate chips, and drizzle with melted chocolate after cutting.

Tropical bars

Use chopped macadamias, unsweetened coconut flakes and dried mango in place of the almonds, seeds and cranberries.

Troubleshooting

Bars crumble when cut

They were not pressed firmly enough, were cut warm, or the binder was undermeasured. Press hard, cool completely, and chill before cutting.

Bars are hard and brittle

They overbaked, or the binder was boiled too long. Bake only until the edges are golden and warm the binder just until smooth.

Bars are greasy

Natural nut butter separated. Stir it thoroughly before measuring, or use a no-stir style.

Storage

Store bars in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks for a firmer texture. Freeze individually wrapped bars for up to 3 months.

Safety notes

Contains peanuts or tree nuts and milk depending on the choices you make. Oats are often processed with wheat; use certified gluten-free oats if needed.