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A slab of granola on parchment paper, fresh from the oven, ready to be cut into granola bars.
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5 from 51 votes

Granola Bars

Easy granola bars of oats, pine nuts, pumpkin seeds, peanut butter, coconut oil, honey and pomegranate molasses. The cooking time doesn't not include an overnight chill time in the refrigerator.
Prep Time25 minutes
Cook Time10 minutes
Chill12 hours
Total Time35 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: granola bars
Servings: 15 bars
Calories: 423.5kcal
Author: Susan Pridmore

Equipment

  • baking sheet
  • Parchment paper
  • 8" X 8" baking pan
  • Aluminum foil
  • Large mixing bowl
  • Small pot

Ingredients

  • 1 ½
 cups rolled oats
  • 1 
 cup roasted sunflower kernels
  • 1 cup pine nuts
  • 1 cup pumpkin seeds
  • 3 cups Rice Krispies Cereal
  • ½ 
 cup chocolate chips
  • 1 
 cup dried apricots sliced thinly
  • ½
 cup dried cranberries
  • ½ cup dried cherries
  • ¾
 cup peanut butter
  • ¼ cup coconut oil
  • ½
 cup honey
  • ¼ cup pomegranate molasses
  • 1 
 teaspoon sea salt
  • 2 
 teaspoons cinnamon

Instructions

  • Equipment preparation. Preheat the oven to 400˚ F. Line a baking sheet with parchment paper and line an 8" X 8" baking dish with foil.
  • Make the granola. Place the oats, sunflower kernels, pine nuts, and pumpkin seeds on the baking sheet and roast for 15 minutes. Pour into a bowl to cool.
    Once it's cool, combine with the rice crispies, chocolate chips and dried fruit pieces.
  • Make the peanut butter "glue". In a small pot, combine the peanut butter, coconut oil, honey and pomegranate molasses and melt together over medium-low heat.
    Stir to completely mix. Stir in the salt and cinnamon.
    Warm it enough that it can be poured over the granola mix, but not so warm that it boils.
  • Combine. Pour over the granola mixture in the bowl, and toss to thoroughly coat.
  • Transfer to the dish. Transfer to the foil lined baking dish. Place a sheet of parchment paper on top and press down gently to compress the granola together without breaking up the rice crispies. Cover with foil.
  • Chill. Place in the refrigerator overnight.
  • Serve. Cut into pieces and serve.
  • Store. Wrap any uneaten pieces in plastic and keep in the refrigerator until ready for a snack or breakfast with your morning yogurt.

Nutrition

Calories: 423.5kcal | Carbohydrates: 44.6g | Protein: 10.9g | Fat: 25g | Saturated Fat: 6.6g | Polyunsaturated Fat: 8.7g | Monounsaturated Fat: 6.9g | Trans Fat: 0.02g | Cholesterol: 0.9mg | Sodium: 283.4mg | Potassium: 462.9mg | Fiber: 5.6g | Sugar: 23.9g | Vitamin A: 845.9IU | Vitamin C: 4mg | Calcium: 44.6mg | Iron: 4.2mg