Packed Full of Good Stuff Granola Bars


If you are looking for a granola bar that has lots of good for you stuff, look no further.

WARNING: When I first attempted this recipe, my taste buds sent a message to my brain that was contradictory to all the messages my brain received previously from eating store bought granola bars.

At first bite, I wasn't sure I would make these again or at the very least I would have to tweak a few things. Then, all of a sudden, I had a craving for another bite and then another.  I made these bars on a Sunday and they were gone by Thursday. Keep in mind, there were only two people in my house eating them.


Your brain will get over the initial shock this isn't an overly sweet, full of stuff you can't pronounce granola bar and want more!

Granola Bars

Active Time: 20 minutes

Inactive Time: 2 hours

Servings: 12 square bars

2 1/2 cups of quick cooking oats

1/2 cup slivered almonds**

1/2 cup of sweetened coconut**

1/4 cup millet**

1/4 cup sunflower seeds**

1/4 cup of flax seed**

**Use any combination of nuts/seeds.

1/4 cup unsalted butter

1/3 cup honey

1/4 brown sugar

Pinch of salt

1/2 tsp vanilla

1/4 cup of chopped milk chocolate

1/4 cup of melted dark chocolate

1/3 cup of dried cranberries, coarsely chopped

I have all the ingredients, now what do I do?

Preheat your oven to 350 degrees.

Line an 8"x8" baking dish with foil.

Mix together the first 6 ingredients and spread evenly on a baking sheet.


Bake for 5 - 7 minutes or until toasty. Remove from the oven and transfer to a large mixing bowl.

In a small sauce pan over medium heat, melt together butter, honey, sugar, and a pinch of salt. This doesn't take more than a few minutes.


Remove the butter mixture from the heat and whisk in the vanilla. Dump the butter mixture into the granola mixture. Fold in  a 1/4 cup of chopped milk chocolate and the dried cranberries. Mix well.

Press the granola mixture into the prepared 8"x8" pan. I used a drinking glass to press the granola into the pan. This will help bind the mixture together and reduce crumbling at cutting time.


Refrigerate for 2 hours. Cut the bars.


Drizzle with dark chocolate, let dry and store at room temperature for up to a week.