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I love granola bars, but I’ve discovered they can be 1) pricey and 2) full of weird ingredients and corn syrup. As a general rule, I try to avoid ingesting corn syrup on principle. I know people debate whether or not your body processes it the same way as sugar, but it’s still a highly refined sweetener. Yes, my recipe includes some sugar, but its main sweetener is honey, and it certainly doesn’t have corn syrup!
I’ve been making granola bars for about five years now. I know I originally found (and then promptly modified) the recipe on someone’s blog, but I haven’t been able to locate the post to give credit to my original inspiration. It was so long ago I’m, sadly, not really surprised – lots of blogs just don’t stick around that long.
What I love about making my own granola bars is how they’re completely customizable. In the example, I used peanuts and raisins because I had them on hand. I actually usually use peanuts, but I really love using Craisins! You can use any nut and dried fruit combination you’d like – have fun and experiment! I added wheat germ, but it is optional. You can also use flax seed, if you’d like. If you do use flax seed, make sure you grind it (or purchase pre-ground seeds) because your body can’t access the nutrients in whole seeds.
Storing these granola bars is simple – you can place them in ziplock bags, a reusable container, or wrap them individually. If you’re having trouble getting them to stick together, storing them in the refrigerator helps them stay put. They’re good for at least a week – I’ve never been able to resist eating all of them for any longer than that!
Have you made your own granola bars yet? Are you ready to try?