Well here you have it. My favorite granola bar recipe. It is a hybrid of lots of different recipes that I attempted years ago and I have played with it enough to make it my own but who really owns a recipe…unless you are the Colonel.

Everywhere I take them people ask me to share my secret and to be honest for a long time I liked to keep my magic mix to myself. However, if you have an old Pictou Elementary School Cookbook you might find a reasonable facsimile that I shared there.

Because I make them a little different each time I reach into the pantry it is hard to nail down exact proportions and ingredients but this should get you started and then you can add your own favourite flavours and textures and claim it’s your own secret recipe too!

I usually make mine with certified gluten-free and organic ingredients. That way I can convince myself it’s okay to eat more than one at a time. I have made them with whole wheat flour as well and they turn out just fine. Depending on how virtuous I am feeling and what is in the cupboard I may or may not include the brown sugar. I have also switched to baking with coconut oil instead of canola oil that I used to use when I mixed up a batch. Get out you mixing bowl and away you go!

2 cups of oats (gluten free)
1 cup of quinoa flour (or gluten free baking flour)
½ cup of brown sugar  (optional)
¼ cup ground flax or chia (toss both in if you want!)
½ cup unsalted organic sunflower seeds
½ cup unsalted organic pumpkin seed
1 cup organic dried cranberries
1 cup of chocolate chips (I like to use Enjoy Life brand)
Sprinkle in a little cinnamon if you like.

  1. Mix all of your dry ingredients. Add 1 cup of coconut oil melted and cooled a bit, 1 cup of honey. You can add an egg unless you are trying to keep the recipe vegan.
  2. Combine all ingredients together. You may want to add more honey or oil to get a mixture that holds all of the ingredients nicely and is sticky.
  3. Preheat oven to 350F degrees. Prepare your favourite 9×13 baking pan. I like to use a glass one. Place all ingredients in the baking pan and spread evenly. Bake for about 15-20 minutes depending on your oven. Remove when the edges start to brown.
  4. Let sit for a few minutes. Cut granola bars into desired size and then refrigerate for several hours.

This is important or your granola bars will fall apart. I like to make mine in the evening before going to bed and then they are ready to lift out of the pan in the morning.

You can add or substitute any nuts you want however this recipe is peanut free and good for lunch boxes.


Let me know how these molten morsels of yumminess turned out for you.  Send a note to our Facebook page At Home on the North Shore.

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Crystal likes to think about her forays in journalism like interval training. " I have had a wonderful freedom to be home when I needed to be and work when the spirit moved me. In the spaces between I have learned things about myself, my family and my community that I hope will find a rightful place in the new and refreshed pages of At Home on the North Shore. "