Fiberful Granola Bars

These hearty make-ahead granola bars are chock full of fiber from oats, dried fruits, and nuts.

These fiberful granola bars are full of all the ingredients that make a satisfying breakfast: fruit, nuts, and of course, oats.

The reason these ingredients are so filling is because they contain healthy fats and fiber. In fact, each bar contains more than 5 grams of fiber!

My granola bars are on the softer side, so for a crunchier texture, I recommend using more oil or sweetener.

For a softer and more protein rich bar, add in 1-2 eggs.

Also, you can swap out the dried fruits and nuts to your liking as this recipe is easily adjusted.

How to Make Fiberful Granola Bars

First line an 8 to 9-in square baking dish with parchment paper. In a medium bowl, mix together ground 2 tablespoons of flaxseed plus 1/2 cup of milk. Set aside so it thickens and becomes gelatinous.

Meanwhile, add 1 cup of oats, 1/4 cup almonds, and 5-7 dates into a food processor. Pulse a 3-4 times and then grind for 2-3 minutes until the mixture resembles a coarse flour.

Transfer the mixture to the bowl with the flaxseed milk mixture. Set aside.

Next, add another 1 cup of oats, 1/4 cup dried apricots, 1/4 cup raisins, and 1/4 cup dried coconut to the food processor. Pulse a few times until the apricots are chopped to pea-sized pieces.

I prefer the natural sweetness coming from the fruits so I don’t add any additional sweeteners, but feel free to add maple syrup or honey if you prefer a sweeter granola bar.

Add the oat mixture to the bowl with the rest of ingredients. Stir in 2 tablespoons each of peanut butter and oil, sweetener if using, cinnamon, vanilla, and salt. Make sure everything is mixed well and there are no dry powdery bits.

Spread the mixture into the baking dish using the back of a spoon or a greased hand, pressing it down tightly until it’s nice and compact.

If you choose to not use sweetener like me, the bars may get a bit crumbly so I recommend letting them chill in the fridge for a few hours or overnight. This allows the oats to absorb moisture and stick together better.

When ready to bake, remove the baking dish from the fridge and preheat the oven to 350℉. Bake uncovered for 20-22 minutes or until the top is firm.

Cool to room temp and then chill in the fridge before cutting. Cutting them while they are cold prevents further crumbling!

As for storing, these bars last longer and maintain their texture better in the freezer than in the fridge.

Place them in a freezer safe bag or container, separating each bar with a scrap of parchment paper.

When you need a quick breakfast the next day, grab a couple and thaw them overnight in the fridge.

They make a great snack when cut into smaller squares, or a wholesome breakfast when cut into larger bars. 

What My Kids Say:
11yo: They are good!
8.5yo: I like the apricots and raisins.

Here are other Breakfast recipes Using oats

Fluffy Oat Pancakes
These are easy enough for kids to make.
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Joby's Test Kitchen plate with stack of golden oat flour pancakes topped with blueberry compote.
Golden Oat Flour Waffles
These waffles made with oat flour are crispy on the outside and light and fluffy on the inside.
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Joby's Test Kitchen stack of 3 golden oat flour waffles.
Baked Blueberry Oatmeal
Oats, maple syrup, and blueberries are baked into a chewy and cake-like oatmeal.
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Square piece of baked blueberry oatmeal on plate, next to cup of coffee.
Oat Flour Crepes with Walnut and Date Filling, and Sautéed Apples
Fluffy oat crepes filled with walnuts and dates, and then topped with sautéed apples.
Check out this recipe
Joby's Test Kitchen oat flour crepes on a plate with apples, walnuts and dates filling, and sour cream.

Fiberful granola bars on cutting board.

Apricot and Coconut Granola Bars

Joby’s Test Kitchen
Chewy granola bars full of dried fruit and coconut make the perfect grab-and-go breakfast!
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Course Breakfast
Cuisine American
Servings 8 Bars
Calories 273 kcal

Ingredients
  

  • 2 tbsp (14g) flaxseed
  • ½ cup (120ml) milk or water
  • cup (240g) oats, divided
  • 5-7 (32-40g) dates
  • ¼ cup (30g) almonds
  • ¼ cup (30g) dried apricots
  • ¼ cup (30g) raisins
  • ¼ cup (30g) grated coconut
  • 2 tbsps (30g) peanut, almond, or sunflower seed butter
  • 2 tbsps (30ml) oil (coconut, light olive oil, etc)
  • few tbsps maple syrup or honey, optional
  • 1 tsp cinnamon
  • ½ tsp vanilla
  • ¼ tsp salt

Instructions
 

  • Line an 8 to 9-in square baking dish with parchment paper. To a medium bowl, add the ground flaxseed plus milk. Set aside so it thickens and becomes gelatinous.
  • Meanwhile, add 1 cup of oats, almonds, and dates into a food processor. Pulse a few times and then grind for 2-3 minutes until the mixture resembles a coarse flour.
  • Next add the remaining oats, apricots, raisins, and coconut. Pulse several times until the apricots are chopped to pea-sized pieces.
  • Add this oat mixture to the bowl with the flaxseed. Stir in peanut butter, oil, sweetener if using, cinnamon, vanilla, and salt. Make sure everything is mixed well and there are no dry powdery bits.
  • Spread mixture into the baking dish using the back of a spoon or a greased hand, pressing it down tightly until it’s nice and compact. Chill in fridge several hours or overnight.
  • When ready to bake, remove the baking dish from the fridge and preheat the oven to 350℉. Bake uncovered for 20-22 minutes or until the top is firm.
  • Cool to room temp and then chill in the fridge before cutting. Cut into 8 bars or 16 squares. Bars keep best in the freezer. Simply thaw in the fridge for a few hours or the night before.
Keyword dried fruits, granola, museli, nuts, oats

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