Homemade granola bars are incredibly easy to make and are a great way to sneak in additional nutrients into your day. Throw a bar into your lunch pack or grab one for breakfast while heading out the door. 

Yield: Makes 40.



  • 7 cups quick-cooking rolled oats, divided
  • 2 cups dried blueberries or raisins
  • 2 cups unsweetened shredded coconut
  • 1 cup wheat germ
  • 1/2 cup flaxseed
  • 1/2 cup ground flaxseed
  • 1 1/2 cups salted butter, softened
  • 1 1/2 cups packed golden brown sugar
  • 1 cup liquid honey
  • 1 tbsp vanilla


  1. Preheat oven to 325°F.
  2. Place 1 cup oats in a mini food processor; process, using an on/off motion, until ground.  There should be about 1 cup.
  3. Combine ground oats, remaining 6 cups oats, blueberries, coconut, wheat germ, flaxseed and ground flaxseed in a large bowl; set aside.
  4. Combine butter, brown sugar, honey and vanilla in a medium saucepan.  Bring to a boil over medium heat, stirring frequently.  Remove from heat.
  5. Pour butter mixture over oats mixture and stir until coated.
  6. Using the back of a spoon, firmly press mixture into a greased 12 1/2x17 1/2x1 inch rimmed baking sheet lined with parchment paper that overhangs by 2 inches.
  7. Bake until golden brown, about 35 - 40 minutes.
  8. Cool completely in pan on a rack.  Using parchment paper as an aid, lift granola bar from pan.  Cut into bars. 
  9. Store in an airtight container in refrigerator for up to 4 days.  May be frozen
Nutritional analysis per bar: 261 calories, 12.7 g fat, 3.9 g protein, 34.6 g carbohydrate, 4 g fibre, 68 mg sodium