Granola Bars with Walnuts, Sunflower Seeds and Honey

Store-bought granola bars tend to fall into two categories: overly sweet and crumbly, or dense and joyless. This homemade version avoids both traps. With rolled oats, wheat bran, wheat germ, sunflower seeds, and walnuts, it has real nutritional weight and a texture that holds together without being a brick. Honey or agave keeps things cohesive and adds just enough sweetness without tipping into candy bar territory. These are worth making in a double batch on Sunday. I keep making these every Sunday.

Raisins and cinnamon give these a classic flavor profile that works for breakfast or a mid-afternoon snack. Let them cool completely in the pan before slicing, or they’ll fall apart at the cut. Once cooled, they store well in an airtight container for up to a week, or individually wrap them for the freezer and you have grab-and-go breakfasts sorted for weeks. You can swap in dried cranberries or chopped dried apricots for the raisins if you want a different direction.

Combine the Dry and Wet Ingredients

Mix the rolled oats, packed brown sugar, wheat germ, sunflower seeds, ground cinnamon, wheat bran, raisins, and chopped walnuts together in a large bowl until evenly combined. Add the vegetable oil, beaten egg, vanilla extract, and honey or agave nectar, then stir until the dry ingredients are thoroughly coated.

Press and Bake

Spread the mixture evenly into a greased 9×13-inch baking pan, pressing it down firmly with the back of a spoon or your hands. Bake at 350°F for 30 to 35 minutes until the bars begin to turn golden brown around the edges.

Cool and Slice

Allow the pan to cool completely before slicing into bars. Cutting while warm will cause the bars to crumble. Once cool, run a knife around the edges and cut into the desired bar size.

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Granola Bars with Walnuts, Sunflower Seeds and Honey

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• 
  Author: Phil Stocker
• 
  
  Total Time: 45 minutes
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  Yield: Serves 24 bars

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Description

Rolled oats, wheat bran, wheat germ, sunflower seeds, and walnuts bound with honey and egg, studded with raisins and cinnamon. Real texture, not a brick, and no candy-bar sweetness.

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Ingredients

Units
USM

• 2 c rolled oats
• 3/4 c packed brown sugar
• 1/2 c wheat germ
• 1/2 c sunflower seeds
• 3/4 tsp ground cinnamon
• 1 c wheat bran
• 3/4 c raisins
• 1/2 c chopped walnuts
• 1/2 c honey or agave nectar
• 1 egg, beaten
• 1/2 c vegetable oil
• 2 tsp vanilla extract

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Instructions

1. Preheat oven to 350 F.
2. Grease a 9 x 13-inch baking pan.
3. In a large bowl, mix all dry ingredients until combined.
4. Add wet ingredients (oil, egg, vanilla, and honey) and stir until well combined.
5. Evenly spread mixture onto greased baking pan.
6. Bake for 30-35 minutes, until the bars begin to turn golden brown.
7. Allow to cool, then slice into bars and remove from pan.

Notes

• Let the bars cool completely in the pan before slicing — cut them warm and they crumble apart instead of holding together.
• Press the mixture down firmly and evenly before baking; loose spots bake up crumbly.
• Wrap bars individually before freezing so you can grab one at a time instead of thawing the whole batch.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 150
• Sugar: 10
• Sodium: 50
• Fat: 7
• Carbohydrates: 20
• Fiber: 3
• Protein: 3

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