Quaker Oats hates to see you coming because these will beat any store-bought granola bars! (Also, I didn’t know the Quaker Oat man had no name!!!). Quick, easy, and no bake!
Chefadora AI has the answer - timers, swaps, step-by-step help.
Toast hazelnuts and almonds in a dry nonstick skillet over medium heat for 2–3 minutes. Remove and set aside.
Add oats to the skillet and toast for 3–4 minutes until golden.
Lower heat and stir in oil, honey (or maple syrup), and salt. Cook for 3–4 minutes, stirring to coat.
Stir in nuts and cook for 1–2 more minutes. Remove from heat.
Once slightly cooled (about 5–7 minutes, still warm but not hot), mix in vanilla, dried berries, and chocolate.
Line a loaf pan or small square pan with parchment paper. Press the mixture firmly with a spatula or the bottom of a glass to pack it tight.
Chill in the fridge for 1–2 hours until firm. Slice into bars.
Store wrapped in parchment paper or in an airtight container in the fridge for up to 1 week.
For a vegan option, replace honey with maple syrup.
Ensure the mixture is packed tightly in the pan to avoid crumbling when slicing.
Toast the nuts and oats for added flavor and texture.
Can I use quick oats instead of rolled oats?
Yes, you can use quick oats, but the texture may be slightly different. Rolled oats provide a chewier texture.
Can I substitute the nuts?
Absolutely! You can use any nuts you prefer, such as walnuts, pecans, or cashews.
How do I store these granola bars?
Store them wrapped in parchment paper or in an airtight container in the fridge for up to 1 week.
Can I add other mix-ins?
Yes, feel free to add seeds, coconut flakes, or other dried fruits to customize your granola bars.
Can I make these gluten-free?
Yes, ensure you use certified gluten-free oats to make the recipe gluten-free.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
