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Snack Recipe: Granola Bars On-the-Go

Life is busy, and sometimes, especially at work, we just need a snack to keep us going through the day. For a snack that doesn’t require refrigeration, and isn’t a candy bar, why not turn to a great, homemade granola bar?

They’re filling and absolutely delicious! Plus you can customize your own with raisins, nuts, chocolate chips…you name it! We wanted to share a basic recipe full of whole oats, nuts, and raisins that is perfect in bar form. Keep reading below for this fantastic recipe!

Snack Recipe: Granola Bars On-the-Go

Granola Bars Recipe

(makes 12 servings)


  • 2 1/2 cups rolled oats (not the Quaker Quick Oats, but genuine rolled oats)
  • 1/2 cup while almonds, coarsely chopped
  • 1/2 cup honey
  • 1/4 cup molasses
  • 1/4 cup unsalted butter, cut into pieces
  • 1/4 cup packed light brown sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup raisins
  • 1/4 cup dried cranberries
  • 1/2 cup Rice Krispies


  1. Preheat the oven to 350F. Line the bottom and sides of an 8 or 9″ square baking pan with aluminum foil, then grease lightly with oil or cooking spray.
  2. Add oats and almonds to a small baking sheet and bake 5 minutes. Stir, then bake another 3 to 5 minutes until lightly toasted. Transfer to a large bowl. Add Rice Krispies.
  3. Combine butter, honey, brown sugar, molasses, vanilla extract and salt in a small saucepan over medium heat. coo, stirring occasionally until the butter melts and the sugar completely dissolves.
  4. Pour the butter mixture into the bowl with the toasted nuts and almonds. Mix with a silicone spatula, then let cool about 5 minutes. Add raisins and cranberries. Stir to combine.
  5. Transfer the oat mixture to the lined pan and use the silicone spatula to firmly press the mixture into the pan, making sure to press down hard.
  6. Cover the pan and refrigerate for at least 2 hours. Remove the block of granola from the pan and peel away the aluminum foil. Cut into bars.
  7. Store the bars in an airtight container for up to one week.
  8. Enjoy!

Recipe adapted fromInspired Taste

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