Granola Bars

Homemade Granola Bars

Author: John MacDowall


  • 2 1/2 cups rolled oats
  • 1/2 cup shredded coconut
  • 1/2 cup pepitas
  • 1/4 cup flax seeds ground
  • 1/4 cup sesame seeds
  • 1 cup whole cashews
  • 1/2 cup water
  • 1 teaspoon cinnamon
  • 1 teaspoon sea salt
  • 1 teaspoon vanilla
  • 1/4 cup honey
  • 1/4 cup natural peanut butter
  • 1/4 cup brown sugar

Add later

  • 1 cup dried pineapple chopped


  • Preheat the oven to 325.
  • Combine the dry ingredients; spread out evenly on the rimmed baking sheet and toast for 15 minutes. Take the pan out once or twice to give the mixture a good toss, to make sure things are browning evenly.
  • Meanwhile, stir together the wet works in a saucepan over medium heat until the sugar melts. Once the oats are nicely toasted, stir together everything, adding the pineapple. Spread the mixture out on a sheet of parchment paper. Fold the edges over to meet on the top and roll this out to about 3/8″. Fold the end in to square up and refold and roll.
  • Bake the giant granola bar for 30 minutes. Remove the pan from the oven and let it cool completely on a wire rack. Once the bar is cool enough to handle, but still warm enough to avoid cracking, lift the granola sheet out of the pan and onto a cutting board. Using a pizza cutting wheel, cut the sheet into one-inch wide bars. Next, cut the series of bars in half, lengthwise.
  • Store in an airtight container.

About John MacDowall

I was born in Poughkeepsie, NY. We moved to a farm during middle school where I learned about raising animals and growing food. Now, I live in the affluent suburbs of Washington, DC and wonder why people eat the way they do.

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