My kids have a granola bar recipe that they really like. It comes out more consistently good than the No-Bake Granola Bars that I’ve made in the past. I like it because I usually have all the ingredients in my pantry, too. We have one no-peanut kid and a no-coconut adult — this recipe is perfect for them since it can be adapted very easily to accommodate them.
An acknowledgement to my homeschool background: I found this recipe from Kelly Midkiff in the Charlotte Mason newsletter, The Breathing Room, March 2005 Tea Time issue. I’ve added my family’s adaptations for you to see. You can change it anyway your family likes it, too. I would keep the 3 c. oats, milk, and butter the same, but I think everything else can be changed to fit your taste.
Super-Easy Granola Bars
- 3 c. quick-cooking oats
- 1 (14 oz.) can sweetened condensed milk
- 2 T. butter, melted
- 1 c. flaked coconut (one batch without and one batch with for our house)
- 1 c. sliced almonds (or whatever works for you. My photos have pumpkin seeds.)
- 1/2 c. sweetened dried cranberries (we use 1/2 c. raisins and 1/2 c craisins)
- 1/2 c. chocolate chips (we like mini-chips)
- Preheat oven to 350 degrees F. Grease a 9 x 13 inch pan.
- In a large bowl, mix everything together. We use our hands to mix the dry, then add the wet and mix with a large spoon.
- Pour into prepared pan. Wet your hands and press flat. The mixture won’t stick to your hands if you have wet hands. This trick also works for rice crispie treats.
- Bake for 20 – 25 minutes. Lightly browned around the edges will give you a moist, chewy bar, which is what my kiddos like. Let cool for 5 minutes, cut into bars or squares. Let cool completely in pan before removing.
Kelly notes that she doubles this recipe frequently with no problem. Enjoy!