Ingredients

2 1/2 C old fashioned rolled oats
1/2 C nuts, roughly chopped (1)
1/4 C honey (2)
1/4 C unsalted butter (or alternative, we use miyokos) (3)
1/3 C brown sugar/coconut palm sugar (4)
1 tsp vanilla extract (5)
1/4 tsp salt (6)
3/4 C total extra mix-ins (see Mix Ins – Granola Bar Recipe below)

Directions

1. Preheat oven to 350 degrees. Line 9 inch square baking dish with parchment paper, make big enough to completely fold over the top of the tray
2. Place the oats & nuts on a baking sheet and bake for 8-10 min until lightly toasted, place in large bowl.
3. While oats are toasting, add the honey, butter & brown sugar to a small saucepan. Cook over medium heat until butter is melted and the sugar is dissolved, stir occasionally.
4. Remove from heat & stir in vanilla and salt.
5. Pour over the oat mixture, stir to combine. Add mix-ins, except chocolate & mix well to ensure well coated.
6. If adding chocolate, wait about 15 minutes for the mixture to cool slightly, then combine.
7. Place in prepared baking sheet. Using a rubber/silicone spatula press the mixture into the pan, spreading around evenly. Fold parchment over & press with your whole body weight to ensure it is well compressed throughout.
8. Chill for at least 2 hours or overnight. Remove from pan by lifting parchment, place on cutting board and cut to desired shapes with sharp knife. Allowing to warm for several minutes before slicing can ensure cleaner lines. Enjoy
9. Store in sealed package. If sticking together, separate with plastic or parchment. Refrigerate or freeze extras and remove as needed every couple of days.

Notes

(1) Nuts: Corn Allergy – depending on how they are pasteurized, pest control, processed/washed & cross contamination in facilities as well as in the store are all things to consider if quite sensitive.
(2) Honey: Corn Allergy – Purity of the honey itself is important to ensure. Some beekeepers use corn syrup as a supplemental food in the winter months, getting cross contaminated with sourced honey. Sprays for illness, proximity to corn fields & whether the honeycombs are made of corn wax instead of beeswax all need to be considered.
(3) Butter: Dairy & Corn Allergy – Depending on allergies use whatever butter you need. There are several options: MELT, Earth Balance, Miyoko’s, coconut oil, goat butter). Beware of salt in butter if corn allergic (look for sea salt/unsalted). Many of vegan butter have corn derivatives.
(4) Brown Sugar: Corn Allergy – depending on sensitivity, you may need to make your own with safe molasses and sugar. Alternatives include coconut palm sugar.
(5) Vanilla: Corn Allergy – Vanilla is made with alcohol, often corn, you may need to make your own
(6) Salt: Corn Allergy – Many that are allergic to corn are sensitive to iodized salt as corn is used in the processing. Sea salt is better, but some are still quite sensitive and require specific safe brands

Directions
Select the desired type of granola bar from the “Mix-Ins” recipe and add to Base Granola Bar Recipe as desired. The nut option is the 1/2 C described in the base recipe. These are only suggestions that we use, change to your hearts content.

Mix-Ins
Strawberry: Master + almond + 1/2 C dried strawberries + 1/4 C shredded coconut + 1/2 tsp cinnamon (add with vanilla) + 2 Tbsp chia seeds [optional]

Blueberry: Master + almond + 1/2 C dried blueberries + 1/4 C shredded coconut

Dark Chocolate: Master + pecans + 1/2 C dried cherries + 1/4 C mini chocolate chips

Tropical: Master + cashew + 1/2 C chopped dried fruit (pineapple, mango, orange, peach) + 1/4 C shredded coconut

White Chocolate Cranberry: Master + almond + 1/4 C dried cranberries + 1/4 C sunflower seeds + 1/4 C white chocolate chips

Peanut Butter Chocolate: Master + 1/4 C peanut butter (add with vanilla) + 1/2 C M&Ms + 1/4 C mini chocolate chips

Sunflower Almond: Master + almond + 1/2 C sunflower + 1/4 C shredded coconut + 1/2 tsp cinnamon (add with vanilla)

Sunflower Chocolate Almond: Master + almond + 1/4 C sunflower + 1/4 C shredded coconut + 1/4 C chocolate chips