Homemade Chocolate Chip Granola Bars with Pumpkin, Sunflower and Sesame.

This was adapted from Sophie Beaudoin from accidentalatrisan.ca

• 2 cups natural sunflower butter (if you don’t have nut allergies are school/work environment is not nut free you could use any natural peanut, almond butter or a mix of both)
• 3/4 cup of honey
• 1 – 1/2 teaspoon vanilla extract
• 6 cups quick oats or large flake oats pulverized in a food processor
• 1 cup unsweetened shredded coconut
• 1 cup sunflower seeds
• 1/2 cup sesame seeds
• 1/2 cup pumpkin seeds
• 1 cup chocolate chips
• 1/4 cups dark brown sugar lightly packed

How to Make Perfect Homemade Granola Bars

If you’re looking for the ultimate homemade granola bar recipe, you’ve come to the right place. These bars are packed with wholesome ingredients and have the perfect balance of chewy and crunchy. Here’s how you can make them like a pro.

1. Step 1: Preheat and Prep. Start by preheating your oven to 350°F (175°C). Line a large baking sheet with parchment paper, making sure the edges are covered to prevent sticking. Set aside.
2. Step 2: Prepare the Oats. If you’re using large flake oats, you’ll want to pulse them in a food processor around 10 times until they resemble quick oats. Quick oats will help bind the bars together better. Empty the oats into a large bowl, but take 1 cup of the oats back into the food processor. Blend on low until you achieve a fine, flour-like consistency. This oat flour is key for a smoother texture.
3. Step 3: Melt the Wet Ingredients. In a medium saucepan, sunflower butter (peanut, almond, or any you prefer), and honey over low heat. Stir occasionally until everything is melted and combined. Remove from heat, and stir in the vanilla extract. Set this mixture aside to cool slightly.
4. Step 4: Combine Dry Ingredients. To the large bowl of oats, add ½ cup of shredded coconut, ¼ cup of seeds (like chia, flax, or sunflower), ½ cup of chocolate chips, and ¼ cup of brown sugar. Mix everything together thoroughly. Make sure all ingredients are evenly distributed before moving on.
5. Step 5: Incorporate the Wet Ingredients. Once the wet ingredients have cooled, pour it over the dry ingredients in the large bowl. Using a large spoon or spatula, stir the mixture well until no dry patches remain. You want everything evenly coated and sticking together.
6. Step 6: Press the Mixture onto the Baking Sheet. Transfer the mixture onto your prepared baking sheet (we use a Silpat silicone matt). Spread it out evenly using the back of a spoon or spatula, and press it down firmly. For best results, grease a rolling pin with butter or non-stick spray, and roll it over the mixture to press it down even more. The firmer you press, the better your bars will hold together after baking.
7. Step 7: Bake to Perfection. Place the baking sheet in the oven and bake for 15 to 18 minutes, or until the edges turn a nice golden brown. Keep a close eye on them so they don’t overbake! Once done, remove the sheet from the oven and let the granola cool completely on the baking sheet.
8. Step 8: Set and Slice. For that perfect bar texture, transfer the entire baking sheet to the freezer for about 15 minutes, or until the bars are firm to the touch. Once chilled, use a dough scraper or a sharp knife to cut the mixture into 32 equal-sized bars.
9. Step 9: Store for Freshness. Wrap each granola bar individually in wax paper, parchment paper, or plastic wrap. Place the wrapped bars into an airtight container or resealable bags, and store them in the fridge to keep them fresh and chewy.