Expert Recipe Tips:

• • Make sure to press the mixture firmly into your pan or molds — this is the key to getting bars that hold together well. If it’s too loosely packed, they’ll crumble when sliced or unmolded.

• • For cleaner cuts (if using a pan), refrigerate the bars overnight before slicing, and use a sharp knife dipped in hot water and wiped dry between cuts.

• • If your almond butter is very thick or dry, microwave it for 15–20 seconds before mixing to make it easier to combine with the coconut oil and honey.

• • Wet your hands or spatula before pressing the mixture into the molds or pan — this helps prevent sticking and makes it easier to get a smooth, compact surface.

• • For extra texture and flavor, lightly toast the oats, nuts, or seeds in a dry skillet or in the oven before mixing. Just let them cool first so they don’t melt the chocolate chips when combined.

• • If using dried fruit like cherries or apricots, chop them into smaller pieces for better distribution throughout the bars and easier slicing.

• • To prevent chocolate chips from melting into the mixture, let the wet ingredients cool slightly before stirring them into the dry mix.

 

Storage:

Homemade Granola Bars need to be stored in the fridge. Don't leave them sitting out at room temperature for very long, or they fall apart. They can be kept in an airtight container in the fridge for up to 2 weeks. If you want to take them on the go and leave them without refrigeration for a lengthy period (like in a lunch bag), I recommend freezing them.

These healthy Granola Bars with Almond butter freeze well for up to 3 months in a freezer-safe container or Ziploc bag. I keep them in the freezer and then bring them along frozen, eating them once defrosted (it doesn't take long for them to defrost). Personally, I freeze them after a few days in the fridge.