Kid Approved! Amazing Granola Bar Recipe

  granola bar recipe

How often do you hear the words: "Mom, can I have a bar?"

At my house, it's at least once per day.  After my kids first experienced Cliff Bars this summer they were instantly addicted. They would eat one every day if I let them. In fact, when my 4 year old recently asked for one, and I told him no, he replied: "But Mom, I am totally bar crazy!" It's true. He is.

Cliff Bars, like most bars on the market, are incredibly expensive for what you get, filled with ingredients you can't pronounce, and highly processed.  Even the bars with cleaner ingredients and less ingredients are still crazy expensive and usually too high in sugar for my taste.

When I started playing around with bar recipes it took me a few go's to find one that would satisfy me, my husband and both my kids.  Leroy hates pumpkin seeds, Jax doesn't like raisins, Gaby doesn't like the taste of dates, and we all love a bar with a hint of peanut butter.

The great thing about this recipe is that you can totally tweak the ingredients to suit your family's taste.  I always make a double batch, because trust me, they go quick!


Dry Ingredients:

  • 3 cups gluten-free rolled oats

  • 3/4 cup gluten-free rice crisp cereal

  • 1/4 cup finely chopped cashews

  • 1/4 cup chopped almonds (you could substitute any nut or seed that you like)

  • 1/4 cup (30 g) ground flaxseed

  • 1 Tablespoon unsweetened dried shredded coconut (make it 2 if you like the flavour of coconut to be more pronounced)

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon pink Himalayan salt or fine sea salt

  • Optional 1-2 scoops of protein powder.

Wet Ingredients:

  • ½ cup brown rice syrup

  • 1 Tablespoon pure maple syrup

  • 1/4 cup nut butter (I like it best half almond butter, half peanut butter)

  • 1/2 Tablespoon coconut oil

  • 1 teaspoon pure vanilla extract

Handful of dried cranberries or raisins – for topping

Handful of chocolate chips– for topping - optional


  • Line a 8 X 8 inch pan for a single batch or 9 X 11 for a double and line with parchment paper.

  • Mix all of your dry ingredients in a bowl.

  • Heat the brown rice syrup over low heat in a pot. Add all the other wet ingredients and heat through.

  • Pour the heated ingredients over the dry ingredients and mix well.

  • Plop the mixture in to the pan and use your hands to make it nice and even and be sure to press it all down firmly.

  • Evenly sprinkle the chocolate chips and cranberries over the top.

  • Pop it in the freezer for 15 minutes.

  • Remove from freezer. Grab the edges of the parchment paper to pull it out of the pan and onto a cutting board.

  • Cut into bar sized portions and individually wrap them in saran wrap (resinite) or parchment paper.

The bars last great in the freezer but I typically keep a few in the fridge so my kids can have easy access for when they ask for a bar.


Founder, Andrea Dershin