Don’t let this long list of ingredients overwhelm you. Measuring them is the most time-consuming part of this great recipe! These are much softer than most store-bought granola bars. You can substitute with some of your favorite nuts and dried fruits! They make a wonderful school snack, on-the-go breakfast, and late-night munchies!

Ingredients:

  • 3/4 cup firmly packed golden brown sugar
  • 3/4 cup honey
  • 1/3 cup maple syrup
  • 1/4 cup water
  • 1/4 cup unsalted butter
  • 1/3 cup peanut butter (I use natural peanut butter because it has such an incredible consistency and taste; you can also use almond butter.)
  • 1/2 teaspoon kosher salt
  • 1 tablespoon pure vanilla extract
  • 4 cups old-fashioned rolled oats
  • 1 cup slivered almonds
  • 1 cup sweetened shredded coconut
  • 1 cup dried cranberries, golden raisins, or other dried fruit (I love using dried apricots and cherries!)
  • 1/2 cup sunflower seeds
  • 2 tablespoons sesame seeds
  • 1/4 cup golden flax seeds

Directions:

  1. Preheat the oven to 350 F.
  2. Spread the oatmeal, almonds, coconut, sunflower, flax seeds, and sesame seeds evenly on a baking sheet. Bake for 8–10 minutes, stirring every few minutes until lightly browned.
  3. Generously grease a 9×13-inch baking pan with butter. Combine the brown sugar, honey, maple syrup, and water in a medium saucepan over medium high heat. When the mixture comes to a boil, reduce the heat to medium and simmer for about 8 minutes until it reaches soft ball stage (234-240 F) on a candy thermometer.
  4. Stir in butter, peanut butter, salt, and vanilla. Pour all dry toasted ingredients and the dried fruit with the honey mixture and stir to combine.
  5. Pour mixture into the prepared pan. Evenly press the granola into the pan using a sheet of waxed paper. Cool for 30 minutes, and then get ready to make another batch, because they go fast!