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Homemade Granola Bars with Nuts and Seeds


  • 2 cups/210 g rolled oats
  • 2/3 cup/100 g slivered almonds
  • 1/3 cup/50 g sunflower seeds
  • 1/3 cup/40 g pumpkin seeds
  • 1/3 cup/20 g dried coconut
  • 1/3 cup/50 g flax meal
  • 2/3 cup/225 g honey
  • 2 tablespoons/30 g coconut oil
  • 1/2 teaspoon vanilla extract
  • 1/4 cup/50 g raisins
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt


  • Preheat the oven to 350°F/177°C. Line a quarter sheet pan or 9x13 inch baking pan with parchment paper so that it hangs over the edge of the pan on two sides.
  • Combine the oats, almonds, sunflower seeds, pumpkin seeds, coconut, and flax meal in a bowl and stir to combine. Transfer the mixture to a large, rimmed baking sheet and toast in the oven for 15 to 20 minutes, until the nuts and seeds smell fragrant.
  • While the oat mixture toasts, combine the honey, coconut and vanilla in a small saucepan. Bring to a boil and simmer for 10 to 12 minutes, until it turns a dark, copper color (if you like to use a thermometer, you don't want to go beyond 250F).
  • Put the toasted oats, nuts, and seeds in a large bowl. Add the raisins, nutmeg, and salt and stir to combine. Pour in the honey and oil mixture and stir until everything is evenly coated.
  • Scrape the batter into the parchment-lined pan and pat it out with the bake of a spatula into an even layer. Let the slab cool to room temperature. Cut into 16 bars. Wrap them in plastic or more parchment paper and store in a zip top plastic bag or a large, glass jar.
  • They will keep at room temperature for about two weeks. For longer storage, freeze.