Anything Goes Granola Bars recipe

Anything Goes Granola Bars

by sheri silver (@sherisilver)
Prep Time
Cook Time
Total Time
AmericanSnackGluten-FreeVegetarian with EggsNut-Free

The perfect recipe for using any leftover ingredients you have on-hand!


12 Servings
  • 3cups
    old-fashioned oats
  • 1/3cup
  • 1/2cup
  • 2tsp
    vanilla extract
  • 2tbsp
    brown sugar
  • 2tbsp
    vegetable oil
  • 1tsp
  • 1/2tsp
    kosher salt
  • 1
    egg white, beaten with a fork till foamy
  • 2cups
    total chopped crystallized ginger, white chocolate, and dried apricots


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

  2. Spread the oats on the baking sheet and bake for 8-10 minutes, stirring once or twice. Remove from the oven and let cool for 10 minutes.

  3. Line an 8-inch square baking pan with parchment paper, leaving overhangs on all sides.

  4. In a large bowl, combine honey, tahini, vanilla extract, brown sugar, vegetable oil, cardamom, salt, oats, and beaten egg white. Mix thoroughly.

  5. Add the chopped crystallized ginger, white chocolate, and dried apricots to the mixture and mix well.

  6. Spoon the granola mixture into the prepared pan and press it down firmly using an angled spatula or plastic wrap.

  7. Bake for 30-40 minutes until golden brown. Cool completely on a wire rack.

  8. Transfer the granola slab to a cutting board using the parchment paper. Cut into bars using a sharp knife.

  9. Individually wrap the bars in plastic wrap and store in an airtight container. Bars can be stored at room temperature for about a week or in the freezer for at least a month.

Tips & Tricks

  1. Swap tahini for any nut or seed butter of your choice.

  2. Swap honey for maple or agave syrup.

  3. Swap brown sugar for granulated or coconut sugar.

  4. Swap cardamom for any spice(s) you prefer.

  5. Swap the mix-ins shown for 2 cups of any ingredients you like or have on hand.

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Recipe by

sheri silver


Sheri's passion for sharing the tips and techniques she's acquired after more than 40 years in the kitchen comes to life in her delicious recipes – bo... Read More

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